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Some days you just need warm and comforting.  For those of you teased by my FB photo, here are the recipes:

Rosemary Sea Salt Focaccia

Rosemary sea salt focaccia
Rosemary sea salt focaccia
Homemade Focaccia
Recipe Type: Bread
Cuisine: Italian
Author: Emily
Prep time:
Cook time:
Total time:
  • 1/2 tsp sugar
  • 2 3/4 cups warm water
  • 2 1/4 tsp active dry yeast (one packet)
  • 2 Tbsp olive oil
  • 3 cups white flour
  • 3 cups whole wheat flour
  • 1 Tbsp sea salt
  • Olive oil, sea salt and chopped rosemary for sprinkling on top
  1. Stir sugar into warm water and sprinkle yeast on top. Allow 5 minutes to activate in a large mixing bowl.
  2. To the water and yeast, add oil and half of flour, mixing well. Add salt and continue to mix. Continue adding flour slowly until dough is smooth and elastic. You may need more flour to get the consistency correct. (If you have a stand mixer, this can all be done using the dough hook. If you do not have a stand mixer, remove the dough and knead once it is too thick to stir.)
  3. Form the dough into a ball and place in an oiled bowl. Cover the dough and bowl with a sheet of plastic wrap then place in a draft free area at room temperature. Allow dough to rise until doubled in volume, approximately 1.5 hours.
  4. Punch dough down (get out any work day frustrations…) and spread out on a 12 x 18 inch baking sheet. Cover with plastic wrap and allow to rise for another 30 minutes.
  5. Oil your hands and dimple the surface of the dough using your finger tips. This is a great time to get help from your kids. Cover again and let rise for another 1.5 hours or until doubled.
  6. Heat oven to 425 F. Drizzle olive oil on top of dough. Use your fingers or a pastry brush to gently spread the oil over the entire surface. Sprinkle with sea salt and chopped rosemary.
  7. Bake for 25 minutes until golden brown. Let cool on a wire rack.

Tuscan Chard and White Bean Soup

Chop the stems and saute with the onions and garlic to get full use of your veggies
Chop the stems and saute with the onions and garlic to get full use of your veggies

The Tuscan Bean and Swiss Chard recipe came from an old “Gourmet” issue.  I didn’t add pancetta because I didn’t have any – still very good!

I hope you all are able to enjoy this wonderful combination of soup and homemade bread soon.  Let us know how it turns out and if you have any favorite chilly weather foods we should try!


Emily sig

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