Menu 4 Focaccia

Today's entire menu revolved around Foccacia.

Focaccia is a flattish Italian bread topped with herbs, cheese, peppers, olives, fruits, meats or just about anything you desire. I used it as the main dish for each one of the meals today. The kids had a great time making their own and believe it or not, there were no complaints.

Breakfast:

• Fruit Focaccia
• Fruit Smoothie

Lunch

• Pesto Focaccia
• Green Salad

Dinner

• Vegetable Focaccia
• Fried Zucchini Sticks

FOCACCIA

1 Tablespoon yeast
1 1/4 Cups warm water
1 Teaspoons sugar
1 Teaspoon salt
1 1/2 Cups Whole wheat flour
2 to 2 1/2 Cups all purpose flour
1/4 Cup olive oil

Proof the yeast by combining it with warm water and sugar. Let sit for 5 minutes until foamy. Add olive oil, whole wheat flour and salt. Stir until well mixed. Add flour 1 cup at a time until you can no longer stir it.

Turn it out on a lightly floured work surface and add the remaining flour. Knead the dough for 6-8 minutes until smooth and elastic.

Place in a well oiled bowl, cover and let rise until double. About 1 hour.

While it is rising prepare your toppings.

Toppings from my garden.

Once the dough has risen. Punch it down and let it rest a few minutes while you prepare your pans. Coat the baking sheet with olive oil and a sprinkling of cornmeal. (I like to use pizza stones to cook my Focaccia on.)

Heat oven to 425.

Typically Focaccia's are more oval or rectangle in shape, but I like mine circular so that I can serve it in wedges. Call me crazy.

Take the dough on a floured surface and start patting it into a round shape. Do not roll your dough, pat it with your hands. When you have partially shaped it, transfer to your baking sheet and continue shaping your dough to fill the pan. Now using your fingertips, form dimples in the dough. Let it rest for about 10-15 minutes.

Now it is time to top your Focaccia.

By the way, I tripled the recipe for the day since I used it for all three meals.

This Focaccia is topped with Pesto sauce,

sliced tomatoes, olives, and sliced onions.

Place in the oven and cook for 25 minutes.

Topping for this include, olive oil spread over the entire dough,

Feta cheese, bell peppers, tomatoes, onion and minced garlic.

While my favorite was the Pesto Focaccia,

my boys enjoyed this one with Feta Cheese.

Fruit Toppings

Sprinkle olive oil over the dough.

Cover the entire surface with fruit.

Sprinkle with sugar.

Drizzle with icing and serve warm.

We had a blast creating our Focaccias. It was a fun activity to draw the family closer together while teaching them how to cook. The possibilities of this bread are endless and the kids are already talking about what topping they want next time.