Focaccia Bread

This Ridiculously Easy Focaccia Bread is easy to prepare, but you do need to start at least 10 hours before you want to serve it.

Ingredients

All-purpose flour - 4 cups
Salt - 2 tsp
Dry yeast - 2¼ tsp (1 packet)
Warm water - 2 cups
Butter or oil - 1 tsp for greasing pan
Olive oil - 4 TBSP, divided
Italian seasoning or finely chopped fresh herbs
flaky sea salt

Steps

1.In a large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a rubber spatula, mix until all of the flour is incorporated. Cover the bowl and refrigerate for at least 8 hours and up to 24 hours.

2.Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours depending. The dough should cover most of the pan.

3.Preheat oven to 450˚F with a rack positioned in the center of the oven.
4. Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.

5. Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack. Serve warm or allow to cool completely then store in a zippered bag.

Note: To freeze, allow bread to cool completely, then transfer to a ziploc bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350˚F oven.

Pepperoni Pizza Twists

A good twist of pepperoni pizza. 

Ingredients

Pizza dough from Home Baked pizza
Garlic powder - 2 tsp
Dried parsley - 2 tsp
Red pepper flakes - 1/2 tsp (optional)
Grated Parmesan cheese - 6 TBSP
Extra virgin olive oil - 3 TBSP
Pepperoni - 4 oz
Shredded mozzarella cheese or other shredded cheese combo- 4 oz

Steps

1. Preheat the oven to 425°F.
2. Roll the dough out into a rectangle on a lightly floured large cutting board.
3. Combine the garlic powder, parsley, Parmesan cheese, and red pepper flakes in a small bowl. Sprinkle about half of the seasoning blend onto the dough. Sprinkle the cheese on one half of the dough and top it with the pepperoni. If you're using full-size pepperoni, cut them into quarters. Fold the side of the dough without the pepperoni on it over to the other side, covering the filing.

4. Use a sharp knife or a pizza cutter to cut the dough into thin strips. You'll get about 12 strips out of one pound of dough. Twist the strips a few times and press down on the ends to keep them closed. Brush the tops of the twists with olive oil and sprinkle with seasoning blend. Place the twists on a parchment-lined baking sheet, seasoned side down.

5. Bake for 8 to 10 minutes or until twists are golden brown.

6. Serve directly or with marinara or ranch dressing.

Panna Cotta

Panna cotta is a molded chilled dessert popular throughout Italy. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

Ingredients

1 envelope unflavored gelatin (about 1 tablespoon)
3 cups heavy cream
1 cup whole milk
1/3 cup honey or sugar
1 1/2 teaspoons vanilla extract
Pinch of Salt
1-2 cups assorted fresh berries

Steps

1. Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.

2. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. 

3. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

4. Garnish with berries or sauces.