Focaccia Bread

I made Focaccia bread for the first time yesterday and I was really happy with how it turned out.After the bread was done, I sliced it half and made Italian inspired sandwiches:

• A layer of basil parmesan pesto on the inside of each piece of bread
• bacon pieces
• provolone
• smoked turkey deli slices

Then I sliced the large sandwiches into smaller ones. Their weren't too many left at the end of the night and the leftovers were better:)

As for the Focaccia:

• 1/2 teaspoon honey
• 1 package active dry yeast or 2 1/4 tsp
• 2/3 cup warm water (110 degrees F/45 degrees C)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons olive oil, divided
• (optional- 1 Tbsp of crushed Italian seasoning)
  

1. In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. (This is where if you want you can add the Italian seasoning) Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
   
   
   
   
3. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
   
   
   
   
4. Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

It's really pretty simple to make...a bit time consuming but well worth it. Hope you'll get to try this!

Coming soon: Sandwichon!

COMFORT FOOD: Chicken Pot Pie

So, I decided one day that after watching Food Network for long enough that I was going to make individual chicken pot pies for dinner one night.

So, I had all the ingredients and as I was making the filling, I realized that my ramekins were, well, ramekins and not big enough to make individual pot pies in. I need some larger ramekins or French Onion Soup Bowls. (hint...hint...anyone...someone...)

I adapted my recipe from The Neeley's. I followed the filling part of the recipe pretty much but didn't bake any part of that in the oven. Here's my version:

• 4 cups chicken broth (I boiled my chicken breasts and used that broth with some other chicken broth I already had)
  
• 1/2 cup (1 stick) butter
• 1 onion, finely chopped
• 2 large carrots cut in 1/2-inch rounds
• 1 rib celery, sliced
• 2 cloves garlic, chopped fine
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup heavy cream
• 3 fully cooked/shredded chicken breasts
• 1 (9-ounce) box frozen peas
• 1 package puff pastry dough
• 1 egg beaten with 1 tablespoon water

Directions

Preheat your oven to 375 degrees F.

In a large saucepan heat chicken broth over medium heat until hot.

In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, chicken and frozen peas. Bring to a boil then reduce to a simmer.

Sprinkle flour on countertop. I bought some Pepperidge Farm Puff Pastry dough. It comes with 2 sheets. Unfold dough and cut into 9 squares. Spray baking sheet lightly with cooking spray and place 9 sqares on baking sheet. Brush with the egg wash. Sprinkle with kosher salt. Bake for 12-14 minutes. Remove from the oven and let cool til they can be handled.

Ladle chicken mixture into bowl and place one of the puff squares on top of the bowl of chicken filling and served it hot.

You can still hear the "crunch" of the pastry which makes it feel like you're breaking through the pie crust of the original chicken pot pie. Eat up! YUM!



Mmm...COMFORT FOOD!
I'm very happy with the way it turned out. I was so excited, I served it as soon as the Mr. walked in the door from work AFTER I begged him to HURRY UP and get home because I couldn't wait any longer to eat. LOL!

~Mrs. Galvan~