Tag Archives: Basil

Going, Going, Gone… Summer Focaccia

With all the fresh, ripe tomatoes and basil, we are racing to use everything up before it spoils…


This is a simple Focaccia Bread combined with almost overly ripe tomatoes and shredded basil. The result is a very sweet bread that takes almost no time to make.

Rapid Rise Highly Active Yeast – 1 package
Warm Water – 1 1/2 Cups
Olive Oil – 4 Tablespoons divided
Basil leaves – 1/2 Cup
Kosher Salt – 1 Tablespoon
Flour – 1 1/4 Cups
Black Pepper – To Taste
Ripe Tomatoes – several

You will need: Measuring Cups & Spoons; 2 small to medium mixing bowls; Wire Whisk; Rubber Spatula; Plastic Wrap; Pizza Pan

Start by emptying the Yeast package into the warm water, whisk and then add in 2 Tablespoons of the Olive Oil — save the other two for later and then set the liquid mixture aside.

Start shredding up the basil — This is where Will comes in with his very dull knife and begins the shredding process. Once the basil is cutup, he starts cutting and mashing the ripe tomatoes…. Since the tomato juices tend to make the Focaccia Bread a little soggy, it is OK for him to crush the fruit… The end result, although not concentric, will have a very rustic look.

While your son and/or daughter is busy with tomatoes, mix together the shredded basil, salt and flour and stir with the wire whisk. Once the dried ingredients are combined, add in the liquid mixture and stir the dough until it forms a ball in the mixing bowl. Cover with plastic wrap and place in a warm place until the dough has doubled in size (about 45 minutes — a good amount of time to clean up the tomato mess).

After the dough has risen, preheat your oven to 425° and brush one tablespoon of the olive oil onto your pizza pan, and then smooth the dough out onto the pan. Sprinkle a little more salt and the black pepper over the dough and then let it rise again, this time for about 20 minutes. After it has reached a reasonable height (we prefer about 1 1/2 inches) lay out the tomatoes and any extra basil that you may have and then bake for about 20 minutes or until the edges are a golden brown.

And the NOSH – Did Will eat it? No… no he didn’t. But he did say he would try some later… we still seem to be waiting for that.

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Dog Days…

It’s hot! Therefore, we aren’t cooking. Even boiling pasta seems like it heats the kitchen up too much. So we’re making our Dairy and Nut free Pesto with our freshly grown basil (again)… :) which freezes quite nicely. Just watch… when you’re over for dinner in February you won’t have to ask how we managed to make our pesto dishes from scratch…


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