Skillet Focaccia Bread

Focaccia Bread:

• 2 1/4 tsp. active dry yeast (1 packet)

• 2 tsp. sugar 

• 1/2 C warm water + another 1 1/2 C 

• 6 C bread flour OR 3 C all purpose & 3 C bread flour

• 1/2 tsp. salt

• 4 Tbsp. olive oil

Bread Topping: 

• 1/4 C olive oil

• 3-4 tsp. of your favorite herbs. (Ours include: rosemary, basil, oregano) 

• 1 tsp. each salt & pepper 

• 1/2 tsp. garlic powder 

Baking the Bread: 

Preheat oven to 400 degrees.

In 1/2 cup warm water, gently combine yeast and sugar. Let it sit for a minute or two until the yeast becomes bubbly. 

Take your yeast mixture and, 1 1/2 cups warm water and 2 tablespoons oil and combine in a mixer with a dough hook. Slowly add your flour until you have a clean and barely sticky dough.

• If your dough is still too wet add more flour one tablespoon at a time.

• If your dough is too tight add more water one teaspoon at a time. 

On a lightly floured surface, knead your dough for 3-5 minutes then shape into a ball.  

Let your dough rise in a large, oiled bowl set in a warm place for 2 hours. For best results, cover the bowl with a damp towel. 

After it has risen, lightly punch the dough down. Douse your trusty skillet with a little olive oil and shape the dough into the pan. Press your finger lightly into the dough at 1 inch intervals creating small indentations all around. Let your dough rise an additional 25-30 minutes. 

Bake in oven at 400 degrees for 10-15 minutes. Remove and coat your dough with the remaining olive oil. When this is done place bread back into the oven and bake for another 15-20 minutes or until it is crusty and golden brown. 

Mix your topping in a small bowl or cup and pour directly onto your bread. From there you can transfer to a serving platter or serve from your skillet. Enjoy!     

 Slice and serve with your favorite Italian meal! 

 Pictured: Eggplant Parmesan from scratch.

Pottery Pandemonium

It's been too long since we have posted anything. It's been an INSANELY busy 2 months. The arrival of spring has brought with it myriads of new projects as well as rather unpredictable weather.

What exactly has been going on here behind closed doors?

We have been trying new recipes, preparing the garden, taking hikes, doing school. The 12-13 of April was the 1000 Mug Sale and brought lots of business. 1000 Mug Sale? Not just a name, my friends, we actually made 1000 mugs.

 

Thousand Mug Sale

Finally, along with everything else . . . dun-duh-duh-duh . . . We are working vigorously through all the chaos to prepare and launch a Kickstarter for our green rest stop. We don't have it up YET but it is in the final stages of preparation. Get ready! It's going to be an insanely exciting next couple of months. We are so passionate about this idea and we are praying to see where God will take us with it.  

Please keep us in your prayers as we juggle our current business, the launching of our new project as well as the continued home-schooling of the boys.

Thanks for reading!

On a hike!

Croissants in the making and the final product.

Gardening Projects.

Some plain old fun!