There is nothing I love more than a good sangria! (Moscow mules put up a good fight, though) As the holidays begin to force themselves upon us, I felt that it was as good a time as any to start the holiday drinking. I mean, really Costco?! You didn’t even give Halloween a chance to bask in all of its “free candy” glory before building your Christmas tree shrine… anyway, with the crazy amount of cranberries I had leftover after making my red wine thanksgiving cranberry sauce, I decided that it would be great with a bottle of white wine and some apples. So without further ado, here is my recipe for Cranberry & Rosemary White Sangria.
Eating bread is one of my favorite pastimes and making bread is one of my favorite ways to de-stress after a particularly difficult day or stressful week, what have you. So I felt that sharing this recipe for focaccia bread (the best of all breads in my opinion!), was a good way to start this blog and introduce myself a little. So hi! I’m Jessica. I’m a 20-something valley girl who loves the ocean and all things food. I work my booty off both inside and out of the kitchen and think that my family, as crazy as they may be, is the best thing in the world. I decided to start this blog because after working like a crazy person through the first few years of my 20’s, I thought it was time to get back to the basics and the things that I love. So here I am. I dedicate this blog to my crazy imagination and the wild experiments I try to pull off and also to my big sis, who has inspired and guided me along this journey to chronicle my adventures. I love food and think that since there are a million ways to make something, I need to explore as many as possible and share what happens. And even though this recipe is tried and true to me, and I know how it will come out (almost!) every time, I’d like to kick this party off by sharing it with you. I made this bread for the first time while I was in culinary school and it has been my favorite ever since. On that note, here is my recipe for Rosemary and Pink Salt Focaccia bread. Enjoy!
Rosemary & Pink Salt Focaccia Bread // Preheat your oven to 425F
- 6 oz water (slightly warmed)
- ¼ oz yeast (fresh is the best)
- ½ oz olive oil (plus more for baking)
- 10 oz bread flour
- ¾ tsp salt
Put the warmed water and yeast in a bowl and mix until thoroughly dissolved.
Add flour to the bowl little by little until you’ve reached a thick pancake batter consistency. Add the salt and olive oil and incorporate fully.
Continue to add the flour until you have a ball that pulls away from the bowl. Turn the ball onto a flour counter-top or surface and continue to add the flour (kneading as you go) until you have a ball of dough that is tacky but does not stick to your hand* and is firm. It is really important to knead your dough enough to form the gluten needed to hold the structure of the dough. The best way to tell if you have kneaded it enough is by forming the dough into a tight ball, hold it in one hand, and with the other hand, gently push 3 fingers flat into the top. Your fingers should leave 3 dimples that will bounce back slowly making the ball almost intact again. This is how you know that your dough is ready.
Place your ball into a greased baking pan (I like to use a 6in cake pan) and cover it with a damp towel. Put your dough somewhere warm to rise until it has doubled in size.
When your dough is done rising, dimple the top with your fingers, brush it with a generous amount of olive oil, and sprinkle your herbs over the top. For this batch, I used my pink Himalayan sea salt that I got in Greece and some sprigs of rosemary.
Before you can cook your dough, it is very important to allow it to steam in the oven. In order to do this, place an oven safe container filled halfway with water into the oven. Allow that to warm up and when you see it starting to steam, put your dough in the oven. Let it cook for 10 minutes with the steam, and then remove the water pan.
Allow your dough to cook for 20-30 more minutes (or until the top is golden brown, depending on your oven). Focaccia bread is known for being oily and salty so don’t be discouraged if you noticed that it came out saltier than most breads, you did it right!! My favorite way to enjoy this bread is straight from the oven with a little bit of bruschetta or olive oil and balsamic.