Random moosages as I see fit.

With and without tomatoes.

I’ve been making more focaccia recently.  I did a take two of the jalapeno cheddar one from before which turned out better, but still not quite enough cheese or jalapenos.

This time, I made some rosemary onion focaccia, with yesterday’s also containing some grape tomatoes from the yard.  I also used a different base recipe, this time from Lidia Bastianich.  I normally make a half recipe so I don’t have to try and eat a whole half sheet pan of bread by myself.

I like the addition of tomatoes.  I think I might include that from now on.  Whatever tomatoes I happen to have on hand though.  I’m not going to wait for the grape tomato plants all the time.  I’m also thinking of adding some feta to this whole thing.

Drool…

I found some yeast the other day in the pantry.  I also had some pickled jalapenos and shredded cheese left over from taco night with the girls a few weeks back.  So…I made some focaccia (the cheddar and jalapeno variety being my favorite).

I don’t typically work with yeast.  You’ll note that most of my baking posts have been quick breads in which you use chemical leavening agents.  It’s easier.  And quicker.  I think the only other thing I’ve done with yeast recently was the pretzels.

Anyway, I decided to make focaccia to help get rid of ingredients and also because it’s super fast.  Well, assuming that you have lively yeast.  Which I didn’t.  I really should have waited on the yeast a bit more, but oh well.

I have enough cheese to make it again, so I probably will.  I might have to replace that jar of yeast, though.  In case you’re wondering, I used this recipe as my base.  Basically, all I needed to know was how much flour I needed to make enough dough for a half sheet pan.