Friday Fotos: 10/8

Here's a real good one. Answer is after last photo...


courtesy of... somuchpun.com

Focaccia Bread Recipe

Quite a while ago, I shared a focaccia bread recipe that used a sour dough starter, instead of yeast. Although, it tasted fantastic, I realize that many may not have a sour dough starter or just don't want to mess with one. This being the case, here is another focaccia bread recipe that uses yeast. For this particular recipe, you will need to begin it the night before by making a biga. If you follow the link, it will explain how to make this very fast and easy starter. The next day, just take your biga out of the fridge and bring to room temperature. An alternative would be to make the biga just before you go to bed and place it in a warm place; it will be ready and waiting for you the next morning.


What you need...

• Warm water... 1  1/3 Cups
• Active dry yeast... 1 tsp.
• Bread flour (all-purpose will work nicely)... 3 Cups
• 1 tsp of garlic powder
• 1 tsp of oregano
• ½ tsp of basil
• ½ tps of thyme
• Salt... 1 ½ tsp.
• Biga... all of it (at room temperature)
• Big bowl... (this dough is going to rise as much as 3-times its size)
• Bowl scraper
• Plastic wrap
• Parchment Paper
• Baking pan (9 x 13)... 1
• Oil... for coating the bowl and plastic wrap
• Spray bottle filled with water...set on mist

Large Meat and Sausage Stuffed Zucchini

My wife's friend gave her two HUGE zucchinis last week and I needed to try and find something to do with them. Granted, I could have resorted to the old zucchini cookies and bread routine, which I did a few weeks ago, but I wanted to try something different. Also, I am just too lazy to stand still for hours grating those behemoths. So, I did a little searching and combined a few recipes into one. Even though the proportions in this recipe are for large zucchinis, you can easily adapt it for smaller ones. You can also use this stuffing for peppers, tomatoes, or anything else you can think of.