Last week Steve (
Steve H
) posted the Foccacia bread he'd made. I had the same kit in the pantry but had not made it because the directions sounded really involved. Well, he managed to condense the process and make it super simple, which he shared with the group. I decided to pull the trigger and make mine. Found out the same day that we had a vegetarian friend coming for dinner that we'd not seen for a while. She loves pizza so thought I'd just make a pizza with her in mind and add some Italian sausage to my plate. No meat, it's just an appetizer or a side dish. Ran the dough through the bread machine then into a bowl covered with plastic wrap and onto the patio to proof for a couple hours.
This is the kit I used. Stole the pic from Steve though because I forgot to take one
The dough rolled out in the 14" CI pizza pan. I left it hanging over the sides intentionally.
Two rounds of fresh sliced whole milk mozz
Roll the edges over the cheese and seal them. So far I'm happy. Never been successful with stuffed crust.
Got a couple links of my sweet Italian sausage out to defrost
The mix comes with an herb packet that you mix with EVOO. Some goes into the dough, the rest is reserved. This is the rest
Brush the crust with the herb and oil mix
Add tomatoes, fresh zucchini, artichoke hearts, and crushed red pepper
Sprinkle with just a bit of fresh shredded mozz to hold things together
Got my sausages on the grill
Just before the pizza was ready to go on, the ladies decreed that I needed to add some Kalamata olives. Far be it from me to disobey
Onto the grill. About 15 minutes in. So far, so good
Done and in the house
Sliced and ready to serve
My plate: the pizza, sausage, and homemade marinara for dipping
Need more cheese in the crust next time but it was successful
This was fantastic!! Steve was not kidding when he said how good this Foccacia bread is. I could almost have made a meal out of it without the sausage. Amazing flavor, light but firm crust, and a really nice bite to it. Now that the bread can be done as easily as any others, I'll probably go to this kit for all my pizzas going forward. Now...the dough was pretty sticky after proofing on the patio. I think it was probably caused by a lot of condensation that built up on the bottom of the plastic wrap and dripped back into the dough. Was an easy fix though. I just kneaded flour into the dough till it was the right consistency. The ladies said the best crust they have ever had, which pretty much equates to the best pizza. I wont agree the best pizza but it was fantastic will agree that it was the best crust. Those Prepared Pantry kits have never let me down. All have been great, and so easy to do.
Well, this one has run it's course. Y'all take care and see ya soon. Have a great weekend.
Robert
Steve H
) posted the Foccacia bread he'd made. I had the same kit in the pantry but had not made it because the directions sounded really involved. Well, he managed to condense the process and make it super simple, which he shared with the group. I decided to pull the trigger and make mine. Found out the same day that we had a vegetarian friend coming for dinner that we'd not seen for a while. She loves pizza so thought I'd just make a pizza with her in mind and add some Italian sausage to my plate. No meat, it's just an appetizer or a side dish. Ran the dough through the bread machine then into a bowl covered with plastic wrap and onto the patio to proof for a couple hours.This is the kit I used. Stole the pic from Steve though because I forgot to take one
The dough rolled out in the 14" CI pizza pan. I left it hanging over the sides intentionally.
Two rounds of fresh sliced whole milk mozz
Roll the edges over the cheese and seal them. So far I'm happy. Never been successful with stuffed crust.
Got a couple links of my sweet Italian sausage out to defrost
The mix comes with an herb packet that you mix with EVOO. Some goes into the dough, the rest is reserved. This is the rest
Brush the crust with the herb and oil mix
Add tomatoes, fresh zucchini, artichoke hearts, and crushed red pepper
Sprinkle with just a bit of fresh shredded mozz to hold things together
Got my sausages on the grill
Just before the pizza was ready to go on, the ladies decreed that I needed to add some Kalamata olives. Far be it from me to disobey
Onto the grill. About 15 minutes in. So far, so good
Done and in the house
Sliced and ready to serve
My plate: the pizza, sausage, and homemade marinara for dipping
Need more cheese in the crust next time but it was successful
This was fantastic!! Steve was not kidding when he said how good this Foccacia bread is. I could almost have made a meal out of it without the sausage. Amazing flavor, light but firm crust, and a really nice bite to it. Now that the bread can be done as easily as any others, I'll probably go to this kit for all my pizzas going forward. Now...the dough was pretty sticky after proofing on the patio. I think it was probably caused by a lot of condensation that built up on the bottom of the plastic wrap and dripped back into the dough. Was an easy fix though. I just kneaded flour into the dough till it was the right consistency. The ladies said the best crust they have ever had, which pretty much equates to the best pizza. I wont agree the best pizza but it was fantastic will agree that it was the best crust. Those Prepared Pantry kits have never let me down. All have been great, and so easy to do.
Well, this one has run it's course. Y'all take care and see ya soon. Have a great weekend.
Robert
