Henry Cabot Lodge, Jr., (American diplomat)

Made some Roasted Garlic & Bell Pepper Focaccia again the other day. This very versatile Italian bread has become quite a staple at home since the kids LOVE it. It's a gratifying feeling that they enjoy garlic & basil as much as we do...which just means that meal times are simpler & fun to plan too. They enjoy home baked breads of all sorts. For me, it's therapeutic. The mixing, the kneading, the rising & finally the aromas that waft through the whole house makes life just seem more worthwhile. I made a double batch of focaccia, & served up the second batch the next day as grilled 'SANDWICCIAS'...my coined phrase for focaccia sandwiches, which quite takes sandwiches to another level altogether. They were obviously quite because they were polished off in next to no time. The kids said they tasted just like pizzas, but better!! So here you go...presenting some cheesy grilled 'SANDWICCIAS'!

• Cool the focaccia completely, & then slice horizontally to get 2 flat slices.
• Spread a layer of cheese spread, followed by slices of cheese, then sliced tomatoes, salt & freshly ground pepper, fresh chopped basil leaves & some grated cheese. (Add any filling of your choice).
• Grill the focaccia sandwiches on a lightly greased pan for about 3-4 minutes on each side, weighed down with a panini press if possible. (I use a metal plate with a weight on top).
• The cheese melts & acts as the glue, holding everything together well...& the flavours of the focaccia come through really nicely.
• Quarter & serve warm, with potato wedges & a salad / pasta.
• I served ours with 'roasted garlic & pesto' oven-baked potato wedges, & fusili in a light cream coriander sauce with red & yellow bell peppers.

This yummy sandwiccia is off to the Sandwich Festival 2008, an event hosted by Anupama @ Food n More. In her words..."I love bread and am constantly looking for ideas to make different kinds of sandwich creations. They are great in lunch boxes and perfect food when you are on the go. They are also a healthy option when you are too tired to cook and whatsmore a sandwich is something that even husbands can make on their own without grumbling too much. "

I agree with her... I'm always game for creative sandwich ideas too. Am now beginning to go a step further; I sometimes try & make the bread too! This 'sandwiccia' was the result of one such culinary adventure...one that was very satisfying!

Full of flavour...ENJOY!!

Of Spaghetti & Vegetables... this one's a combination full-of-flavour!

Bursting with flavour...an incredibly delicious focaccia!

Chargrilled Peppers & Roasted Garlic...perfect partners!

I decided to use most of my roasted garlic & chargrilled peppers in the spaghetti & the remainder in a focaccia! Yummy meal that was & have to say that the focaccia was unbelievable; the flavours were heady & fulfilling. Have read that garlic becomes sweet on roasting...couldn't believe it. Spot on!

• Grill 2 bell peppers, a red & a yellow one till charred. I do it over the flame. Seal them immediately in a ziploc till they cool. Remove the charred skin & wash. Chop fine.
• Take 2 bulbs of garlic wrapped in foil. Bake in oven at 180 degrees C for 30 minutes. Allow to cool & then gently squeeze the insides into a bowl. Mash well with a fork (mashes very easily & becomes smooth), add about 1/2 cup of olive oil & freshly ground black pepper. Mix well.
• Both these can be done in advance to save time.

Roasted Garlic & Grilled Peppers Focaccia

Ingredients:

Yeast - 1 tbsp
Sugar - 1 1/2 tsps
Warm water 1 3/4 cups
Flour - 3 cups (+ a little extra if required)
Wholewheat flour - 1 cup
Salt - 1 tsp
Olive oil - 3 tbsps
Roasted garlic paste - 1 tbsp
Mixed Italian herbs - 1tbsp
Roasted chili flakes - 1/2 tsp
Chargrilled red & yellow peppers - 1 heaped tbsp each
Handful of fresh basil leaves
Garlic - 3-4 cloves / sliced
Sea salt - 1 1/2 tsp

Method:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy. Mix in the salt (not sea salt) + roasted garlic paste + herbs + chili flakes.
• Stir in 3 cups of flour + 1 cup of wheat flour + 1 tbsp of olive oil adding as much more flour as necessary to form a soft and slightly sticky dough. Mix in the bell peppers.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
• Knead dough down and press with lightly-oiled hands into 2 well-oiled 8" round sandwich loaf pans & one slightly smaller one. Let them rise, covered loosely, for 30 minutes.

• Dimple dough with your fingers in places, drizzle 2 tablespoons olive oil over and spread over dough; sprinkle with onions, basil, garlic, a few bits of bell pepper and sea salt.
• Preheat oven to 375 degrees F.
• Bake for 35-40 minutes or until pale golden.
• Let cool for 10 minutes before cutting. Serve warm or at room temperature.

My twist on Spaghetti all'Aglio Arrostito...Spaghetti with Roasted Garlic & Chargrilled Peppers
as adapted from 'The Pasta Bible' by Jeni Wright, pg 164

Ingredients:
Spaghetti - 400-500 gms
Roasted garlic paste - all the remaining paste
Chargrilled peppers - of 1 1/2 - 2 peppers / chopped fine
Handful of basil leaves / chopped
Parmesan to serve
Roasted red chili flakes (optional)

Method:

• Cook & drain pasta.
• Toss in the roasted garlic paste + chopped grilled peppers + basil leaves.
• Serve immediately with Parmesan shavings handed separately, focaccia & a salad.

Talking of my dear friend Amy, from Familia Bencomo, ahem, it seems kinda apt to add in this post, that I've been given this precious award from the dear girl....blush! It's the Arte y Pico Award, awarded to bloggers 'for their creativity, design, interesting material, and who also contribute to the blogging community, no matter what language'. I am really really touched; thank you Amy...this means more to me than you can imagine! This is indeed an inspiring award & I'm proud to have got it. I will pass it on to 5 blogs soon.

VICTORY LOAF....FOCACCIA!

Loafing around...

Focaccia is a versatile bread indeed. Full of flavour & full of options. I used a highly rated 'Rosemary Garlic Focaccia' recipe from Recipezaar; substituted the rosemary with fresh garlic & sliced onions, & added a portion of wholewheat flour too. The whole house smelt divine while the loaves were baking...absolute nirvana! We ate 2 loaves the first day with a chicken casserole, baked garlic potatoes, crumb fried fish & salad. The next day I made sandwiches with the 3rd loaf! I believe you can even top it & make it into a pizza! It's got a lovely light & fresh crumb & keeps for 2-3 days at cool temperatures.

Redolent...in the rays of the setting sun

I saved some dough & plaited it into a braid... it's been my dream for many years to plait a loaf of bread! Strange but true!! I used to drift through baking books wondering how such beautiful braided breads were possible. My first attempt wasn't too bad as I made the plait from my mind; have since found out that I needed 4 strands & not 3 as I used! Until next time then...

Ingredients
Yeast - 1 tbsp
Sugar - 1 1/2 tsps
Flour - 4 cups
Wholewheat flour - 1/2 - 1 cup ( I substituted a bit of the flour with this)
Salt - 1 tsp
Olive oil - 3 tbsps
Handful of fresh basil leaves
Onion - 1 sliced
Garlic - 4-5 cloves / sliced
Roasted sesame seeds & poppy seeds
Sea salt - 1 1/2 tsp

Method:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• Stir in 3 cups of flour + 1 cup of wheat flour, 1 tablespoons of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
• Knead dough down and press with lightly-oiled hands into 2 well-oiled 8" round sandwich loaf pans, saving some for a braided bread.
• Make a braid with the remaining dough, tuck in the ends underneath & let them rise, covered loosely, for 30 minutes.
• Preheat oven to 375 degrees F. Set rack in center of oven.
• Dimple dough with your fingers in places, drizzle 2 tablespoons olive oil over and spread over dough; sprinkle with onions, basil, garlic and sea salt. I drizzled oil over the braided loaf & sprinkled sesame & poppy seeds all over it.
• Bake for 35-40 minutes or until pale golden.
• Let cool for 10 minutes before cutting.
• Serve warm or at room temperature.

A loaf I'm quite proud of...

'Breadbakingday' the monthly event was started by Zorra for passionate and to-be bread bakers, who bake bread and share recipes and experiences on the first day of every month. This month's 'Breadbakingday' is hosted by someone who I've been in awe of for LONG...Susan @ Wild Yeast. She says..."As one of the oldest and most universal of foods, bread is associated with celebrations in every part of the world. For this month’s BreadBakingDay, you are invited to share your own spring holiday bread tradition, explore one you’re not yet familiar with, or start a new one. Choose any seasonal holiday or event you’d like to honor with a special bread."

My new found freedom from yeastophobia is event enough to announce the beginning of a new chapter in my life. I'm gonna celebrate it with this braided loaf & am sending it off to Susan's. I recommend you check out her blog & marvel at her ease with yeast...especially if you are yeastophobic like I was.