This month's Avid Baker's Challenge is the Roasted Vegetable Focaccia recipe by King Arthur Flour. The recipe calls for a dough that uses a starter.
I call this focaccia "Clear out the Fridge" because it uses up a lot of things I had in the fridge. I made this recipe on a Monday, the day before we go grocery shopping so we would have room for fresh foods.
Tuesday is senior discount day at Kroger. They give seniors 60+ (hubby is over 60, LOL) a 5% discount on groceries. Needless to say, there isn't a handicapped parking space available, and the store is packed! I know a lot of people who avoid the store on Tuesdays, but we love the discount. Since there is tax on food here, it helps to pay the sales tax. It's actually a party atmosphere, with people running into each other.
Here's my version of the recipe:
Roasted Vegetable Focaccia
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|Yield:||two quarter sheets or one large sheet of focaccia, about 8 to 10 servings|
- 1/2 cup cool water
- 1/16 teaspoon instant yeast
- 1 cup King Arthur Unbleached All-Purpose Flour
- all of the starter (above)
- 2 teaspoons instant yeast
- 1/2 cup lukewarm lowfat milk; amount depends on humidity
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
- 1-2 zucchini
- 1/2 yellow squash
- 1/2 sweet onion
- 1/3 cup sundried tomato, softened in 1/3 cup warm water
- 2 Japanese eggplant (from farmers market)
- olive oil
- 1-2 tsp Italian seasoning
- 1/2 seeded jalapeno
- grated Parmesan cheese
- kosher salt
|Recent purchase from farmer's market. The leftover was used as foccaccia toppings.|
Japanese eggplant is much milder than regular eggplant. Also, it is much easier to slice! You slice it just like you would zucchini. In fact, I was quoted in the Charlotte WFAE blog on how easy it is to use it. http://wfae.org/post/trouble-eggplant .
|Quarter sheet pans--half the size of my baking sheet!|
I thought focaccia would be a great way to use the pans. Instead of making one big one, I could make two smaller ones and freeze one! My hubby is on soft foods due to dental surgery, so I would freeze one for when he could enjoy it.
I made the focaccia over 2 days, because the starter needed 14 hours before adding it to the dough. It would have been a lot easier if I had done it over 3 days.
|Making the starter, late afternoon|
|Nice rise. I think this was the starter|
|The focaccia, shaped and ready to rise. It's getting late for dinner, though.||I put them in the oven, with the light on, to hasten the rise.|
|Out of the oven! Time for dinner!!!|
|I put vegetable oil on the pans, instead of spray, because I didn't want them to stain!|
I enjoyed the first pan, although I baked it a little long. It was crispy. Still, it was delicous!
Be sure to check out the full recipe, and directions, on the King Arthur Flour Site:
and enjoy the other focaccia postings from the Avid Baker's Challenge at http://avidbakerschallenge.blogspot.com/
Thanks for stopping by!