Tony made me my favorite weekend breakfast – I am calling it that since I’ve had it two Sundays in a row – huevos rancheros. He even used my chipotle queso Laughing Cow cheese! Thanks honey 😀
Over the weekend I picked up a few cookbooks from the library. One is Thomas Keller’s Ad Hoc at Home Cookbook. Good thing my library had it because it retails for $50!
It has a ton of family friendly recipes like my buttermilk fried chicken – but pretty sure I won’t be making the duck confit! One of the other books was called My Bread. It’s another no-knead (think Artisan Bread in 5) but one recipe that jumped out to both me and Tony was the focaccia bread. Tony remembers eating it in Italy all the time.
When I started to read the recipe I was like “what??!!” You apparently cook potatoes and once tender, you puree them and add that startchy liquid to the bread batter. I had never heard of that before.
I diverged from the original recipe because I am a firm believer that you don’t need bread flour to make great bread. Good old all-purpose flour is just fine. It also called for Yukon gold potatoes, I used two red potatoes. And the original recipe called for 1/4 cup of olive oil, which I reduced to two tablespoons.
Rosemary Focaccia Bread (printer friendly version here)
Makes 16 servings (165 calories, 2.1 fat, 31.7 carbs, 1.6 fiber and 4.4 protein)
|red potatoes, peeled and quartered
|cups bread flour
|tablespoons olive oil
- Peel and cut the potatoes in quarters. Add the water and cook until potatoes are tender – about 15 minutes.
- Meanwhile, mix together the flour, yeast, sugar and half the salt in a large bowl.
- Using a stick blender, puree the potato mixture. Let it cool slightly (to 120 degrees) and add to flour mixture.
- You will have a very sticky and wet dough – I was skeptical, but it turned out fine.
- Cover the bowl with plastic wrap and let rest for 2 hours.
- Put parchment paper on a cookie sheet. Dump dough on counter and add just enough flour to manage the dough without it sticking to your hands – between 1/2 to 3/4 of a cup.
- Put on parchment paper and using a rolling pin, roll into desired shape. Pour 1 tablespoon of olive oil all over the dough. Using your finger, push dimples all over the dough. Add the second tablespoon of olive oil and repeat, making sure the olive oil gets the sides of the dough too.
- Sprinkle with rosemary and sea salt. Let sit for 45 more minutes.
- Heat oven to 400. Bake for 30 minutes, until the top is evenly golden brown.
Since we ate breakfast kind of late, I had half a grilled cheese sandwich for lunch.
Because I knew I was going to be having surf and turf for dinner – I thawed two filets from the beef tenderloin I got last week, Tony cooked me up some spicy shrimp and I over-grilled zucchini on the side, but it was still good!