3.03.2015

Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil


What do you think about a a simple way to may fougasse?  What is fougasse?  It's basically a French version of Italian focaccia bread.  The flat bread can be slashed to form shapes and topped with an herb topping.  

If I can make focaccia out of the "no knead" dough recipe, why not use the same technique to make fougasse?  It's easy.  It doesn't have a lot of prep time and it will blow the socks off your fam. 



Instead of topping the fougasse with herbs, I put some fresh rosemary in the dough.  I made a completely addicting olive oil dip with fresh herbs and red pepper flakes.  


If you are big into dipping, you may want to double the batch.



You will need:

3 3/4 cup flour
2 teaspoons salt
1/4 teaspoon yeast
1 tablespoons fresh rosemary
1/2 cup chopped Kalamata olives
1 1/2 cups water


I'm using my mixer, because the dough is a bit stiffer and I want to make sure I get all of the flour mixed in well so I don't have any dry spots.  This can definitely be mixed by hand.  Tonight I'm lazy.

In my mixer bowl I have just added 3 3/4 cup flour and 2 teaspoons of sea salt.


Add 1/4 teaspoon of yeast.

I realize this doesn't seem like much, but the dough is going to rise for 18 hours and I don't want a strong yeast flavor over powering my fougasse.


Add 1 tablespoons fresh rosemary, chopped.


Add 1/2 cup finely chopped kalamata olives.


Using the paddle attachment, mix all the ingredients together.


Pour the water in all at once.  I used water straight from the tap.  It's cool to the touch.


Mix just until all of the ingredients are wet and there are no dry flour spots.


Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.  Plan your timing accordingly.  I have let the dough sit for as long as 24 hours with no problems.

Don't touch the dough.  Don't refrigerate the dough.  Just ignore it for 18 hours.  Just walk away. Don't punch it down or mess with it.  Just let it sit.


After 18 hours the dough will have risen.


The dough isn't as sticky as the no knead bread dough, but I still heavily four my pastry cloth.

Dump the dough out onto any floured surface.


Sprinkle your hands and the top of the dough with flour.  DO NOT knead the dough.  DO NOT be tempted to knead the dough.  Just leave the air bubbles alone.


Divide the dough in half.


Using your fingers, gently press the dough into a 5 x 10-inch rectangle.


You can gently pull the dough if needed.  Just make sure your are gentle.


Place the rectangle on a baking sheet lined with parchment.


Using a pizza wheel slash a slit down the center of the rectangle one inch from the top down to one inch from the bottom.


Carefully pull the slash apart slightly.


This is pulled a little more than slightly.  I got a little carried away and exaggerated a bit for the camera.


Now make 3 slashes on an angle down each side of the dough.


Gently open the slashes to form holes.




I like to heavily brush the dough with a good flavored olive oil.


Lightly sprinkle with flaked sea salt.  I'm using Maldon Flaked Sea Salt.  Love this stuff.




Lightly cover with plastic wrap and let rise for a good hour.



Uncover and place in a preheated 425 degree F oven and bake for 25 minutes or until golden brown.



Pretty.

While the bread is rising I like to make the dipping oil.




For this amazing dipping oil you will need:

1/3 cup good quality olive oil
2 garlic cloves, chopped
2 teaspoons fresh rosemary, chopped
1/4 teaspoon sea salt, I used Pink Himalayan
1/4 teaspoon fresh coarsely ground pepper
1/4 teaspoon red pepper flakes


This could not be more simple.

Pour 1/3 cup olive oil in a shallow bowl.  Add 2 chopped garlic cloves.


2 teaspoons chopped fresh rosemary.


1/4 teaspoon sea salt.


1/4 teaspoon coarse fresh ground black pepper.


1/4 teaspoon dried red pepper flakes.


Stir.


Let stand while the dough is rising and the fougasse is baking.  This will allow for the flavors to blend.


No need to wait for the fougasse to cool.  Just rip off a piece, dip, enjoy.

That was easy!






Kalamata Olive and Rosemary Fougasse
3 3/4 cup flour
2 teaspoons salt
1/4 teaspoon yeast
1 tablespoons fresh rosemary
1/2 cup chopped Kalamata olives
1 1/2 cups water

In a large mixing bowl combine flour, salt, yeast, rosemary, olives.  Stir together.  Add water all at once.  Mix until the mixture is not longer dry.  Cover with plastic wrap and let sit at room temperature for 18 hours undisturbed.

After 18 hours, place dough into a floured surface. DO NOT KNEAD THE DOUGH.  Divide dough in half.  Gently press each piece into a 5 x 10-inch rectangle. Place on a baking sheet lined with parchment.  Make a slash down the center of each rectangle starting one inch from the top down to one inch from the bottom.  Gently spread dough apart.  Make three slashes on an angle on each side of the dough.  Gently pull dough to create a hole.  Brush generously with olive oil.  Lightly sprinkle with flaked sea salt.  Lightly cover with plastic wrap and allow to rise for at least one hour.  Bake in a preheated 425 degree F oven for 25 minutes or until golden.  Makes 2 fougasse.


Fresh Herb and Pepper Dipping Oil
1/3 cup good quality olive oil
2 garlic cloves, chopped
2 teaspoons fresh rosemary, chopped
1/4 teaspoon sea salt, I used Pink Himalayan 
1/4 teaspoon fresh coarsely ground pepper 
1/4 teaspoon red pepper flakes

Combine all ingredients in a bowl.  Let stand at room temperature for about 20 minutes to allow flavors to blend.


2.13.2015

Chocolate Berry Acai Bowl or How to Get in Chocolate and Berries for Valentines and Keep it Healthy


Every year for Valentine's Day I would make giant soft sugar cookies for the kids to decorate and take around to the neighbors.  It was such a fun tradition.  Now my children are gone (except for my oldest child...the one I'm married to) and I realized that if I baked sugar cookies I wouldn't have help to decorate them, deliver them or EAT them.



 I love a day in the kitchen baking cookies, cakes and breads.  I find baking a relaxing way to spend my day.  I thought of all the wonderful chocolate goodies I could bake for Valentines, then realized I would eat them all myself.  Luckily I became addicted to acai bowls, while in Hawaii.  Seriously, I crave these daily and sometimes twice daily.  I guess in my old age I'm loving fresh raw fruits as much as I love cookies.  I really love cookies.  I can combine chocolate and berries into my acai bowl.  It's delicious.

I hope you take notice of my lovely bowl.  I purchased the bowl from a potter at a Farmer's market in Kona, HI.  It's make with black sand from the volcanic rock.  Love it.  I'm wondering why I only bought one?


For the Acai puree you will need:

1 packet frozen Acai puree (3.5 oz)
1/2 cup frozen berries (I'm using cherries)
1/2 cup frozen bananas
1 teaspoon cacao powder (optional)
1/4 - 1/2 cup almond milk (or coconut milk, cashew milk, pecan milk, etc)


I purchased my acai packets from Wholefoods.  Look for them by the frozen fruit in your grocery store.


I'm using a food processor.  A blender will work just as well.

Break up the frozen acai puree and add to the bowl of a food processor fitted with a metal "S" blade.


Because it Valentines, I'm adding just a bit of cacao powder.


Add about 1 teaspoon.



Add 1/2 cup frozen bananas.  I freeze my bananas right before they are ripe enough for banana bread. I slice them and place them on a cookie sheet lined with a silpat mat.  Freeze until firm, then transfer to a ziplock bag and return to freezer.  The bananas will stay individually frozen and are easy to remove just a few at a time.


I'm using 1/2 cup cherries, because I had them.  Frozen strawberries, or a berry blend can be used as well.


I start with 1/4 cup almond milk and add more if the mixture is too thick.


Place the lid on the processor and pulse a few times.  Blend until smooth.


You may need to scrape the bowl a few times.


The puree should be nice and thick.

I some how managed to loose a beautiful picture of all of my toppings.... What the....

Oh well...I used the following to top my acai bowl:

1/2 cup fresh strawberries, sliced
1/2 cup fresh raspberries
1/2 cup granola (you'll want to make a batch of my coconut almond granola for this or Janet's granola
2 tablespoons chopped almonds
2 tablespoons cocoa nibs
2 tablespoons unsweetened coconut
drizzle of local honey


This recipe will make two large bowls.  Divide the puree into two bowls.


Place 1/4 cup granola on each bowl.  Less granola can be used, if desired.


Arrange raspberries


and strawberries.


Toss on some roughly chopped almonds.


A healthy spoonful of coco nibs.  Man, I love the bit of cocoa nibs on everything!


Drizzle with some local honey, if available.  My honey comes from my next door neighbor.  How local is that?  (Love you Kenny and Becca)


Sprinkle with unsweetened coconut.

Optional toppings:  fresh cut pineapple cubes (my fav), raw cashews, goji berries, banana slices, blueberries, etc. Keep it fresh and healthy!




Dig in!

I ate both of the bowls I made.

They were going to melt so I ate breakfast and lunch at the same time.  Bam!

Acai Bowl

1 packet frozen Acai puree (3.5 oz)
1/2 cup frozen berries (I'm using cherries)
1/2 cup frozen bananas
1 teaspoon cacao powder (optional)
1/4 - 1/2 cup almond milk (or coconut milk, cashew milk, pecan milk, etc)

Toppings:
1/2 cup fresh strawberries, sliced
1/2 cup fresh raspberries
1/2 cup granola (you'll want to make a batch of my coconut almond granola for this or Janet's granola
2 tablespoons chopped almonds
2 tablespoons cocoa nibs
2 tablespoons unsweetened coconut
drizzle of local honey

In the bowl of a food processor or a blender, break up the frozen acai puree.  Add frozen berries, banana, cacao powder and 1/2 of the almond mild.  Puree adding more milk if needed.  Puree should be thick.  Divide puree into two bowls.  Divide toppings between the two bowls as desired.  Makes 2 large acai bowls.

Optional toppings:  fresh cut pineapple cubes (my fav), raw cashews, goji berries, banana slices, blueberries.

Print recipe