Big Bubbly Focaccia

 This is King Arthur Baking's "2025 Recipe of the Year."  This is the second time I made it.  It's a quick recipe for a yeast bread, no kneading required, just four sets of folds and some rising time.

The directions may seem long, but it isn't that complicated.

PREP: 25 mins

BAKE: 15 to 18 mins, + 5-7 minutes to crisp

TOTAL: 3 hrs 40 mins

YIELD: one 9" square focaccia

Short videos of techniques can be found here: Big Bubbly Focaccia

Dough

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 1/2 teaspoons (9g) table salt

1 teaspoon (5g) granulated sugar

1 teaspoon (3g) instant yeast

1 1/4 cups (284g) water, warm (90°F to 110°F)*

1 1/2 tablespoons (18g) extra-virgin olive oil

Pan and topping

2 tablespoons (26g) extra-virgin olive oil, divided

flaky sea salt, for topping

To make the dough: In a large bowl (a 3 quart bowl works great), whisk together the flour, salt, sugar, and yeast. 

Add the water and olive oil and stir — with a spatula, dough whisk, or your hands — until the mixture is thoroughly combined and homogeneous; there should be no dry patches or lumps. Cover the bowl with plastic wrap or a clean shower cap and set it aside for 15 minutes. 

Perform the first bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you've made a full circle around the bowl, about 8 to 12 times. Once you’ve circled the bowl, flip the dough over in the bowl so that the smooth side is up; the first bowl fold is now complete. Cover the bowl and let the dough rest for 15 minutes. 

Note: You’ll be doing this three more times over the next 45 minutes, each time further developing the dough’s strength.  

Repeat the bowl fold for a second time. (Remember to use a wet hand to prevent the dough from sticking!) At this point, the dough should feel smoother and tighter. Cover the bowl and let the dough rest for 15 minutes.  

Repeat the bowl fold for a third time. Cover the bowl and let the dough rest for 15 minutes.

Repeat the bowl fold for a fourth and final time; the dough should feel relatively strong. 

Cover the bowl and let the dough rise at a warm room temperature (70°F to 75°F) for 1 hour; see this post, Where to put dough to rise, for tips. After 1 hour, the dough should have nearly doubled in size and will be very puffy; it may even have a few bubbles on the surface.

To prepare the pan: Once the dough has risen, spray the bottom and sides of a 9” square pan (not glass) with nonstick spray. Cut a 3"-wide strip of parchment that's about 16" long. Lay the strip across the center of the pan, leaving a few inches of overhang on 2 sides; press it firmly into the pan and crease the parchment where it meets the sides of the pan to help it stay in place. (The parchment tabs will help you remove the focaccia from the pan later on.) 

Spray the parchment with nonstick spray, then add 1 tablespoon (13g) of the olive oil and tilt the pan to spread the oil evenly across the bottom.

Use a bowl scraper or flexible spatula to gently transfer the risen dough to the center of the pan. Using your hand as paddles (and a bowl scraper for assistance, if you need it) swiftly but gently flip the dough over so that it’s coated in oil; try to handle the dough minimally to keep it from deflating.

Cover the pan and let the dough rise at a warm room temperature for 1 to 1 1/2 hours, until it’s marshmallowy and jiggly; the dough should nearly fill the corners of the pan and be very close to the top edge.

Toward the end of the rise, preheat the oven to 475°F with racks in the upper and lower thirds.

Once the dough has risen, lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1 1/2" apart. The goal is to thoroughly dimple the dough without deflating it — aim for decisive yet gentle motions. If there are any large untouched areas of the dough, add additional dimples using one finger.

To top the dough: Drizzle the remaining 1 tablespoon (13g) olive oil all over the surface of the dough; it’s OK if it pools in some dimples. Sprinkle evenly with flaky salt (use 1 generously rounded teaspoon Cyprus Flake Salt or 1/2 teaspoon Maldon).

Bake the focaccia on the lower rack for 15 to 18 minutes, until brown in the highest spots and golden in the crevices. If necessary, move the pan to the top rack and broil briefly for the final 1 to 2 minutes, watching carefully, to achieve the desired color.

Remove the focaccia from the oven. Using the parchment tabs as handles, lift the focaccia out of the pan and transfer it to a wire rack or cutting board; remove the parchment strip. 

Turn off the oven and slide the focaccia back into the oven, directly on the lower rack, for 5 to 7 minutes, until the sides are golden brown and crisp. Remove the focaccia from the oven once again and transfer it to a wire rack to cool completely. 

Storage information: Focaccia is best enjoyed the day it's made. If storing leftovers, wrap the focaccia loosely in foil, keep it at room temperature, and reheat before serving.

Carrot Cake with Cream Cheese Frosting

 My good friend’s mom, who also happened to be our 8^th grade teacher, shared this recipe in the local paper.  It’s been a favorite since. (Recently our landlords when we were living in Germany visited us and reminded me that I had shared this recipe with them.  It became one of their favorites as well.)

2 C sugar     1 tsp cinnamon

4 eggs     ½ tsp allspice

1½ C oil     2 C grated carrots

2 C flour     8 oz can crushed pineapple,

2 tsp baking soda drained

¼ tsp salt     ½ C chopped pecans

Mix sugar, eggs, and oil.  Sift dry ingredients together.  Add to batter, mix well.  Add carrots, pineapple, and nuts. 

Pour batter into 3 9” round pans or 9 x 13” pan.  

Bake at 325^o for 35-45 minutes.  Cool, then frost. 

Frosting for 3 layer cake: (make ½ for 9 x 13” size)

1 lb box confectioners sugar

8 oz cream cheese, softened

1 cube butter, softened

2 tsp vanilla

Cream butter and cream cheese.  Mix in confectioner’s sugar.  Add vanilla.  Keep cake refrigerated.

Swedish Baked Feta & Tomatoes

This went viral on the internet several years ago.  It makes a tasty dish and is fairly quick.  Who doesn't love pasta and cheese!  Other non-carb options below.

1/2-1 lb pasta
1 block (8 oz) feta cheese
1/4-1/2 cup olive oil
12-16 oz grape or cherry tomatoes, (cut in 1/2, if large)
4 garlic cloves. slivered 

1 T capers

1/2 t dried oregano

black or Aleppo pepper

fresh basil leaves, sliced thinly

Pour some olive into the bottom of the baking dish. Place the whole feta block in the center.  Place the tomatoes, garlic, and capers around the cheese.  Pour more olive oil on top. Sprinkle the oregano and pepper on top.

Bake in 400 F for 15 minutes on the middle rack. Then turn on the broiler, move to a higher rack, and let cheese and tomatoes brown a bit.  It could 3-5 minutes. Watch carefully so it doesn’t burn.

Cook the pasta al dente according to cooking instructions. 

Break up the feta a bit and mix it all together until creamy.* Top the pasta with this and add plenty of basil leaves.

*Can also be served with crackers or chips, over roasted veggies, or baked with a couple of cans of drained chickpeas.

Recipe adapted from:  https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/

Pork Tenderloin with Herbs

2 pork tenderloins, trimmed of fat (about 2–2 1/2 lbs.)

2 T kosher salt

2 C warm water

1 T apple cider vinegar

1 T brown sugar

1/2 C ice cubes

2 T lemon juice

3 T butter sliced into 6 pats

Spice Mix:

1 T EACH chili powder, garlic powder

1 t EACH salt, onion powder

1/2 t smoked paprika

1/4 t pepper

Herbs to add LATER:

1/2 t EACH dried parsley, dried basil, dried oregano 

Optional to make gravy:

1-2 t cornstarch with 1 T water

Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.  Or use a skillet with a lid.

In a 4-C measure, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice.  Transfer to a gallon-size freezer bag, and add the pieces of pork. Brine for exactly 20 minutes then remove pork from brine. (The pork  can become mealy if left in the brine any longer.)  

Meanwhile, combine all of the Spice Mix ingredients (not the "Add Later Herbs") in a small bowl. 

RINSE pork and pat very dry. (Discard baggie and brine.) Evenly rub pork all over with spice mix. 

Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to foil or leave in skillet if using the skillet for baking. 

Evenly sprinkle tops of pork tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork.

Evenly drizzle each pork tenderloin with one tablespoon of lemon juice (2 tablespoons total), then top each tenderloin with 3 pats of butter. Bring up the sides of the foil to completely enclose each tenderloin. Or place cover on the skillet.

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, carefully unwrap the foil, then wrap it back up if it needs to continue baking. 

When pork is done, loosen foil or open lid slightly (so steam can escape) and let stand 5-10 minutes before slicing. Season with additional salt and pepper to taste and serve with accumulated butter sauce in the bottom of the foil.

Optionally, you can make a gravy with the liquid instead.  Pour into a small saucepan and heat.  Mix cornstarch with water and add to the hot liquid.  Stir until thickened.

https://carlsbadcravings.com/best-baked-pork-tenderloin/

Hula’s Dip for Sweet Potato Fries

This is my version of the dip that is served at Hula's with their sweet potato fries.

3 T Mayo

2 T catsup

1/2 t sesame oil

1 t finely grated ginger

Mix together and serve with sweet potato fries.

Rocket to Mars Casserole

    A little spice, some crunch, lots of cans, mixing of cultures, and a chance to use up that leftover rotisserie chicken or Thanksgiving turkey.   

       This is a tribute to a friend named, Jack, who is interested in all things having to do with space.  He also likes to cook, but this recipe is probably too simple for him.

1 can cream/mushroom soup

1/2 C sour cream (or yogurt)

1/2 C mayonnaise

1 C frozen peas

1 can sliced water chestnuts, rinsed and drained

1  4 oz. can diced chiles

1-2 C seasoned stuffing cubes*

2-3 C cooked chicken, shredded or cubed*

Topping: 1/4 C sliced almonds

Optional: smoked paprika and aleppo pepper

Preheat oven to 350° F.  Spray an 8” x 11”* baking dish with oil.

In a large mixing bowl, mix together the soup, sour cream, and mayonnaise.  Add the remaining ingredients, except the almonds.  Mix together and place in prepared dish.  Sprinkle with sliced almonds, then paprika and pepper, if desired. 

Bake for 35-45 minutes.  Remove from oven and let it rest for about 5 minutes before serving.  Enjoy!

Serves 4. 

*Use a 9” x 13” casserole dish and the larger amounts (or more) for 6-8 servings.  You can also increase the sour cream, mayo, and peas (or whatever veggies you like) by 1/4 C or so.

Sourdough Waffles

These were very good.  Just remember to start the night before.  No buttermilk?  Add 2 tablespoons of vinegar or lemon juice to a 2-cup measuring cup, then add milk (regular or non-dairy) to measure two cups.  Let sit for about 5 minutes, stir, then proceed.

Overnight sponge

2 C (240g) All-Purpose Flour

1 C (227g) sourdough starter, unfed/discard

2 T (28g) granulated sugar

        2 t vanilla

2 C (454g) buttermilk

Batter

all of the overnight sponge

2 large eggs

1/4 C (50g) veg. oil or 4 T (57g) butter, melted

3/4 t salt

1 t baking soda

To make the overnight sponge: Stir down your refrigerated starter, and remove 1 cup (227g).

In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, vanilla, and buttermilk.  Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge, stirring just to combine.

Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.

Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions. Repeat with the remaining batter.

Serve waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve.

Storage instructions: Store any leftovers in the refrigerator for a day or two; freeze for longer storage.

KAB Sourdough Waffles