I’m sure you’ve noticed that typically I make and share things that are sweet. But one typically can’t subsist (permanently, anyway) on just sweets, so believe it or not I do eat foods without sugar! And even more amazing than that, I like to make them too. Since Kevin and I moved in together, we’ve done a fantastic job of cooking with each other nearly every single night, and it’s gotten me so fired up in the kitchen. Cooking for two, and with someone else, is so different than being alone in the kitchen just cooking for yourself. It’s fun and inspiring, and seems about 100% more worthwhile. So last weekend when I was home visiting my family and my mom mentioned making foccacia, I jumped at the idea.
I took a bread-making class at the BCAE earlier this year (I would definitely recommend it for anybody new to bread-making) and one of the doughs we worked with was foccacia, however I was assigned to a different dough station so I never got to work with it. This was my first attempt at making my own foccacia, and you know what I found? It’s so easy! I used the recipe from my go-to cookbook from Joanne Chang’s Flour Bakery, and added loads of odds and ends that my parents had in their fridge.
We added roasted fennel, roasted red peppers, olives, feta cheese, and fresh tomatoes from their garden. We also sprinkled on a few fresh herbs (also from the garden!) – I think we had oregano, thyme and basil. The veggies baked right into the bread and it got beautifully golden brown. I was thrilled to find that the end result tasted exactly like the foccacia you get at Flour, but even better with the addition of all the toppings. It was buttery and tender, and so flavorful. I made a half-sheet pan of it, and we ended up polishing off t least half in just one meal. At the same time as I was making the foccacia, my mom had a big pan of diced tomatoes working into a sauce on the stove, so we started spooning fresh tomatoes over the oven-warmed foccacia, which was simply heavenly.