I love focaccia, but have never made it myself. When I heard of sweet focaccia, I decided I had to try it myself. It’s a thin, sweet focaccia topped with fruit. Currently fresh in my yard are peaches and apples. So, I made a ginger peach and a cinnamon apple focaccia.
For the bread itself, I used the sweet focaccia recipe from the cookbook Focaccia by Carol Field.
For the apple topping:
4 cups chopped apples per 12″ focaccia round
1/4 cup maple syrup
1 tsp cinnamon
1 tsp olive oil (enough to brush the edges of the bread)
To assemble – spread apples over dough. Be sure to drizzle any remaining liquid over the apples. After you pull it from the oven, brush edges of bread with olive oil.
For the peach topping:
1 C sliced peaches per 12″ focaccia round
a sprinkle of nutmeg
a sprinkle of ginger
1/8 – 1/4 cup sugar (depending on sweetness of your peaches)
2 tablespoons olive oil
To assemble – brush olive oil over dough. Place peaches in a spiral on dough. Sprinkle nutmeg, ginger, and sugar over top. Once you pull the bread from the oven, brush olive oil over edges of bread.
Happy VeganMoFo! This year, at Vida Vegan Con, there was a wonderful VeganMoFo workshop run by Kittee, Amey, and Mo. We got a ton of great tips and decided on some daily themes for this year’s VeganMoFo. The themes are:
Mac-and-Cheese Monday – Eat mac and cheese. On Monday. (who needs another excuse?)
TV Tuesday – Eat and Watch, cook a meal featured in your favourite movie or TV show.
Work With it Wednesday – Work with a food you don’t like
Thankful Thursday – Giving to others and focusing on the positive
Freaky Friday – Trade with a fellow blogger for the day.
Retro Saturday – Veganise your favourite retro dishes
Sleepy Sundays – Your favourite breakfast or brunch dishes
I won’t be using all the themes daily, but I do want to try to use all of them at least once this month. Because I’m working during MoFo this year, I’m also not sure if I’ll be able to post daily, but I’m definitely going to shoot for 3x a week.
A list of all the themes from the workshop can be found on this VeganMoFo post. For the blogroll, weekend challenges, daily round-ups, and giveaways, stay tuned to the VeganMoFo homepage. If you’re totally overwhelmed by the number of bloggers, and want to randomly stumble upon some new blogs, try Random MoFo. Happy MoFo-ing, everyone! I can’t wait to see what everyone has cooked up this month!
This year, I’m working with bread. Until pretty recently, bread was something that I was totally intimidated by, and there are still some breads out there that I haven’t tackled, so I thought I’d take this month to give them a shot. Besides, who doesn’t want their house to smell like fresh baked bread all month?
Over the last week, I’ve been working on my very first, from-scratch, sourdough starter. I’m happy to say, I’ve got a healthy, growing starter in my fridge. Today, I made two loaves of rustic, relatively quick, sourdough bread. Because it was such a fast bread, it isn’t as sour as the traditional sourdough I grew up eating, but, it is a fantastic recipe.
I have heard from many people that one of the best resources for all things bread is King Arthur Flour – not only are there some amazing tips on their community, but, they’ve got live chat AND a baking hotline. So, I obsessed over their recipes and tips for the last month before making their “Start Your Own Sourdough Starter” recipe. I was successful (hooray!).
Today was my first day off since making my starter, so I tackled King Arthur Flour’s Rustic Sourdough. It was so easy. In only 4 hours, I went from this:
This bread is going to be perfect for everything from toast, to sandwiches, to panzanella. Tonight, it was perfect for mac and cheese topping.
For the Sourdough Mac:
8oz noodles – I used pipe regate, it’s my favourite for mac & cheese
Mix them up, and top with torn up bits of sliced sourdough. Bake at 350* for 20 minutes, or until your bread starts getting nice and browned.
Tonight was the first time I ever made Dreena’s Vegveeta dip. It’s awesome. I tasted it raw, before putting it in the saucepan, and again before putting it in the oven, and both times, I thought the tahini was a little strong, but, mixed with the noodles and the sourdough, it was perfect. I think it’s my new favourite mac & cheese sauce.