I did a lot of things I don’t normally do this weekend. Just one of those things includes indulging in decadent, crusty, flaky carbs (and nope, not baked doughnuts).
First there was a lemon turnover from La Boulange bakery as Lauren, Joanne, and I walked to our break-out sessions at Foodbuzz. I had my eye on the apple turnover just because it was SO pretty, but when I asked the kind gentlemen behind the counter what he recommended, he, without hesitation blurted, “THE LEMON TURNOVER”. Mkay, homeslice. That’s what I want.
Dude knows his baked goods. That was a life-changing pastry experience. It’s always a little embarrassing when your eyes roll into the back of your head, your eyes close slowly, and you exhale in a brief moment of ecstasy in public. But it was one of those moments.
Then there was the bread bowl at the airport heading back home. I blame the woman in front of me who ordered clam chowder in a bread bowl. I had to get that or my lunch just wasn’t going to be satisfactory. So that’s what I did, and it was so rich the super sour sourdough and the flaky, chewy, and perfectly browned crust (plus the novelty that I never get bread bowls). So rich that after I finished the soup and just the top of the bread bowl, I went back to spend $7 on a sub-par side salad. But my body thanked me for the vegetables. Other than some endive, asparagus, and carrots my weekend was fairly sparse in all things vegetable-related. Did I mention Godiva was a sponsor for the event? Hallelujah for that.
As wonderful, and indulgent, as these weekend splurges were, I am not very aware that I can make carb goodness at home, too. What drove me to even try this recipe, I’m not sure because normally, foccacia isn’t my thing. I love oil, I love bread, and I like oil on my bread. Foccacia, however, seems to take this to far. Until now.
With the help of yeast, whole wheat, and a reasonable amount of oil, it ends up I really love foccacia. With all of the soup, stew, and chili recipes appearing from every outlet, a lightened up foccacia offering up only heart-healthy fats is one way to indulge guiltlessly.
Roasted Garlic Herb Foccacia adapted from Kids In The Kitchen, Weight Watchers New Complete Cookbook, and Teenage Taste
1 cup warm water (105-115 degrees Fahrenheit)
1 package active dry yeast (2 1/4 tsp)
1/2 tsp granulated sugar
1 1/2 cups all-purpose flour
1 cup whole wheat (pastry) flour
pinch of salt
1/4 cup olive oil, divided
2 cloves garlic, minced
2 Tbsp fresh parsley, minced
2 tsp dried oregano
1/8 tsp black pepper
1/2 tsp coarse sea salt, for sprinkling
Directions:
In a small bowl, sprinkle the yeast and sugar over the warm water and stir. Let stand until foamy, about 10 minutes.
In a large bowl, combine the flours, pinch of salt, 2 tablespoons olive oil, and the yeast mixture and mix until the dough forms a ball. Knead for 1-2 minutes; the dough will be sticky.
Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.
Spray a 9-inch square cake pan with nonstick spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on the pan and press until it takes the shape of the pan. Cover loosely with plastic wrap or a damp towel and let rise in a warm place until doubled in volume, about 30 minutes.
Once the dough has risen for the second time, preheat the oven to 425 F. Without piercing the dough, make dimples all over it with your fingertips; spread with remaining 2 tablespoons olive oil and add garlic, minced parsley, black pepper, and oregano. Sprinkle with sea salt.
Bake for 15-20 minutes or until golden brown. Serve hot or at room temperature. Yield: 9 large pieces.
Nutrition Information (per piece): 172 calories; 6.2 g. fat; 0 mg. cholesterol; 128 mg. sodium; 25.2 g. carbohydrate; 1.4 g. fiber; 2 g. protein
Result: Garlic, herb, and oil in bread form. Plus whole wheat. Need I say more? And as for yeast, it doesn’t get much more doable than this. SO…GOOD. Enjoy!
Weekly Menu a little late…but done!
Weekly Menu: November 7th-12th
- Monday: Apple Sausage and Brie Pizza on Pumpkin Dough
- Tuesday: Crab and Corn Chowder
- Wednesday: leftovers
- Thursday: Shrimp Korma over Basmati
- Friday: Dinner at Gina’s – can’t wait!
- Saturday or Sunday: Pork and Butternut Squash Stew {crock pot}
Where did the weekend go?? At least I’m free til class time tonight. For that, I am very grateful. Veggies, workout, grocery shopping, lesson planing…go!
Hi to new Foodbuzz friends! 
Be well,
Loooove foccaccia! So good to use for paninis, too!
Glad you had a great time at the Foodbuzz fest, Nicole! And how did you NOT drool all over Tyler Florence??!!! LOL! I surely would have embarrassed myself!
Oh I drooled! And I cheesed so hard that my eyes disappeared in photos, LOL!!!
I just printed that bread recipe! It looks so great! My husband is excited for me to make it, he thought it looked fantastic from your pictures!
Looks SO good…they’ve been giving out foccacia samples at our grocery store, and it’s giving me a major itch to make my own!
La Boulange was so awesome, so sad that you didn’t get to enjoy it again with us. I had the best weekend and so happy to have finally met you!! No carb left behind was definitely the mantra of the weekend, but now back to reality and healthy living. I gotta get back on my MMs posts!! How did you know that foccacia is one of my top food groups? mmmmm, can’t wait.
No carb left behind, lol! So true. Breakfast was a Greek yogurt and lunch was a tempeh sandwich with apple and carrot sticks, LOL! MISS YOU!!!
I LOVE the clam chowder in SF… especially in those bowls. I just love the way the soup seeps into the bowl and you can scoop both out. WAY better than eating plain bread dunked in soup fo sho.
Glad to see you are keen to re-create if for dinner this week as well
This looks so good. I love foccacia bread – making it myself seems crazy but I really want to try it now.
Mmmm looks amazing!! I’m going to have to make this!
You used yeast! Woohoo
I just have to say that I miss you already. And now I wish I would have gotten the Lemon Turnover – though my egg sandwich on a croissant with avocado, bacon, and cheese was still pretty amazing.
This bread looks great! PIN!
I miss you more. For realz. And you should probably head back for the lemon turnover…now.
Foccacia is one of my favorites! So so good and this looks so so good!
Sounds like a super tasty weekend!
Oh and that chowder on your meal plan… Cannot wait to see that!
So…total confession. Lauren and I went back to La Boulange for coffee on Sunday. It was necessary. we should have gotten turnovers.
I am SO proud of you for conquering focaccia! next stop…pizza dough!
Pumpkin pizza crust = uhhhmazing!!!!
Mmmm..I love foccacia!! This looks amazing!
I love bread..maybe a bit too much! I know I will be making this recipe in the near future.
Ooooh. I haven’t even tasted it or smelled it yet, but my nose is flaring, hoping to get just a tiny whiff of the herby garlicky aroma!
That looks so tasty! Beautiful photos!!! YUM!
Just whipped this up to accompany my lunch & dinner today. Delicious & super easy. Thanks!
Ann, I’m so glad it was a hit! I hesitate to call anything involving yeast easy, but in this instance…it really is!
New follower. So happy to meet you. This recipe is fantastic. I’ve never made anything like this but dying to try. Yours just looks incredible.
Thanks, Kim! Looking forward to checking out your blog!