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Sourdough Focaccia

Making sourdough focaccia isn’t just about the delicious outcome; it’s an experience.

The process of nurturing a sourdough starter and watching your dough rise is deeply satisfying. The tangy flavor of sourdough pairs perfectly with the richness of olive oil, fresh rosemary and the crunch of sea salt. Plus, it’s a great way to impress your friends and family with your baking skills.

Bread-making like this is not just about the taste it’s about creating something from scratch with your own hands, which is so rewarding. So really, why not make it?

Here’s a recipe that should make your kitchen smell amazing.

Let’s get started! Don’t let the recipe give you anexity on how long it will take. Be patient and you will be thankful.

  • Bread Timeline example:
    • Thursday night: Remove starter from fridge and feed. I always feed it with 4 ounces flour and a half cup filtered water.
    • Friday: Leave on counter
    • Saturday morning: Remove the amount of starter you need to make the dough. Make the dough and let it rise the first time.
    • Sunday morning or afternoon: Do the second rise in the 9×13 pan. Follow instructions.
    • Monday morning or afternoon: Assemble the focaccia and bake the bread.

 

Whisk the starter, water, and honey in a large bowl. Add the flour and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.

 

Bulk Rise: Cover the bowl with plastic wrap and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and look stringy. There may also be bubbles on the surface as well. Picutred below.

Second Rise: In your 9×13 pan pour 2 tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan with plastic wrap and let rest for 1 1/2 to 2 hours until very puffy. You can let it rise overnight again which I did but not necessary.

This is what it looked like after rising overnight from the picture above.

Assemble the Focaccia: Gently stretch the dough to reach the corners of the 9×13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary.

Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional). I forgot to add it on mine but it’s make the bread even more delicious so I highly recommend the flaky sea salt.

Bake: Bake the focaccia on the center rack, in a preheated 425 degrees oven, for 20-25 minutes until crispy and golden brown.

Remove from the oven and cool before cutting into wedges using a serrated knife. Serve warm is the best way to eat it!

There are many reasons why to make this sourdough focaccia bread. It’s a delightful base for endless toppings—think caramelized onions, sun-dried tomatoes, or a sprinkle of sea salt like I mentioned before. It’s versatile enough to be the star of your meal or a fantastic side with your favorite soup or any meal. And let’s not forget, baking (and eating) it is like a mini-vacation to Italy, with every bite bringing a bit of Mediterranean magic to your day.

Enjoy!!!

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Sourdough Focaccia

Course Bread
Cuisine American, Italian
Keyword Sourdough Focaccia

Ingredients

  • 100 g 1/2 cup bubbly, active starter
  • 360 g 1 1/2 cups cool water
  • 21 g 1 tbsp honey
  • 600 g 5 cups bread flour or italian flour
  • 9 g 1 1/2 tsp salt
  • 4 tbps olive oil
  • 2 tbps fresh rosemary chopped
  • flaky sea salt optional

Instructions

  1. To make the dough:

    Whisk the starter, water, and honey in a large bowl. Add the flour and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.

  2. Bulk Rise:

    Cover the bowl with plastic wrap and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and look stringy. There may also be bubbles on the surface as well.

  3. Second Rise:

    In your 9×13 pan pour 2 tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan with plastic wrap and let rest for 1 1/2 to 2 hours until very puffy. You can let it rise overnight again which I did but not necessary.

  4. Assemble the Focaccia:

    Gently stretch the dough to reach the corners of the 9×13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary. Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional).

  5. Bake:

    Bake the focaccia on the center rack, in a preheated 425 degrees oven, for 20-25 minutes until crispy and golden brown. Remove from the oven and cool before cutting into wedges using a serrated knife. Serve warm.

Recipe Notes

  • Flour: Italian flour or bread flour is recommended, but all purpose will also work.
  • Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it’s ready! If not, then it may need 1-2 more feedings.
  • Use A Kitchen Scale. For best accuracy, it’s best that you weigh your ingredients and not rely on volume (measuring cups).
  • Plastic Wrap! When you let the dough rise overnight, be sure to use plastic wrap to cover it so it doesn’t dry out and not rise properly.
  • Bread Timeline example:
    • Thursday night: Remove starter from fridge and feed. I always feed it with 4 ounces flour and a half cup filtered water.
    • Friday: Leave on counter 
    • Saturday morning: Remove the amount of starter you need to make the dough. Make the dough and let it rise the first time.
    • Sunday morning or afternoon: Do the second rise in the 9x13 pan. Follow instructions.
    • Monday morning or afternoon: Assemble the focaccia and bake the bread.

Andes Mint Truffles

If you love Andes Mint you will love these Andes Mint Truffles! They aren’t overly rich but just enough richness to them.

This recipe is simply to make so don’t over think the chocolate coating, It’s simple!

 

Make sure you keep them refrigerated after you make them since cream cheese is in the recipe.

Enjoy these andes mint balls!

 

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Andes Mint Truffles

Course Dessert
Cuisine American

Ingredients

Truffle Filling

  • 8 oz cream cheese softened
  • 2 cups chocolate chips semisweet
  • ¼ cup Andes Mints chopped
  • 2 cups confectioner's sugar
  • 1 tsp peppermint extract

Truffle Coating

  • 4 4 oz chocolate bars chopped
  • 1/2 tsp oil

Instructions

Truffle Filling

  1. Combine the softened cream cheese and confectioner's sugar in a large mixing bowl. Add the peppermint extract.

  2. Melt the chocolate chips and crushed Andes mints in the microwave at 50% power and 30 second bursts until smooth.
  3. Pour the melted chocolate into the cream cheese mixture and beat until smooth.

  4. Scoop the filling out and onto a large piece of plastic wrap. Close the plastic wrap tightly and refrigerate for 1 hour.

  5. Roll the truffles into one-inch balls and place on a baking tray covered in parchment paper or silcone mat. Return to refrigerator.

Truffle Coating

  1. Melt the chocolate: Place chopped chocolate and oil in a glass bowl or a 2-cup liquid measuring cup—its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted.

  2. It's easier to keep the balls in the fridge and grab a few at a time as you cover the balls in chocolate. Submerge into the melted chocolate and swirl to coat; carefully lift out using a fork. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined baking sheet.

  3. Garnish with chopped andes mint

Cole Slaw

This is the most simple cole slaw recipe and I always get compliments when I make it.  Goes perfect with any grilled meal you have. We make it a lot when we cook fish and chips too!

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Cole Slaw

Ingredients

  • 14 ounce coleslaw mix with red cabbage and carrots
  • 1/2 cup mayonnaise
  • 1/2 tablespoon sugar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  1. Add the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper to a large mixing bowl and whisk together until fully combined.
  2. Add in the coleslaw mix and stir well to combine.
  3. Refrigerate for at least 2 hours before serving.

Pumpkin Spice Cupcakes

These pumpkin spice cupakes are the best fall cupcakes!  I’ll be honest and I’m not a fan of pumpkin foods but I will devour these in a heart beat.  I top them off with a cream cheese frostting.

Enjoy!!!

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Ingredients

Pumpkin Spice Cupcakes

  • 2 cups all-purpose flour
  • 1 3.4 ounce package instant butterscotch pudding mix
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup butter room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 large eggs room temperature
  • 1 15 ounce can pumpkin puree
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces 226g full-fat brick cream cheese, softened to room temperature
  • 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
  • 3 cups 360g confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

Pumpkin Spice Cupcakes

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

  2. Whisk together flour, pudding mix, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.

  3. Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

Cream Cheese Frosting

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.

Chicken Tortilla Soup

Chicken Tortilla Soup is a quick easy healthy soup. Throw it all in the crock pot and let it cook all day and get home to a nice delicious meal.  The chicken will be so tender and should shred so nicely.

After the chicken is shredded . Mix soup all together and serve.

Top with additional toppings such as sour cream, cilantro, green onion, tortilla chips and cheese.

Enjoy!!!

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Chicken Tortilla Soup

Course Dinner
Cuisine Mexican
Keyword Chicken Tortilla Soup
Prep Time 10 minutes
Cook Time 6 hours
Servings 6 people

Ingredients

  • 2 chicken breasts
  • 3 can chicken broth
  • 1 can diced tomatoes
  • 1/2 yellow onion chopped
  • 1 packet packet Taco seasoning
  • 1 tbsp One tbsp Garlic powder
  • Additional topping: sour cream, cilantro, green onion, tortilla chips and cheese.

Instructions

  1. Add chicken breast to crock pot, season with taco seasoning all over raw chicken, garlic powder, add chicken broth, canned tomatoes & chopped onion.
  2. You can really add any seasoning you want.
  3. Cook on high for 6 hours.
  4. Shred chicken. It should fall apart easily. Mix soup all together and serve. Top with additional toppings such as sour cream, cilantro, tortilla chips and cheese.

Beef Bowls

Beef Bowls is an easy quick recipe for meal prep with an Asian twist. Serve over rice or cooked cabbage if you don’t want the carbs.

Add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it’s cooked (approx. 8-10 minutes). If there’s a lot of excess fat, drain it.Take the pan off the heat and stir in the sauce ingredients hoisin sauce, soy sauce, sriracha, ginger, and garlic.Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.Serve the beef over the rice or cooked cabbage and garnish as desired.

 

Enjoy your beef bowls!!!

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Beef Bowls

Easy Beef Bowls

Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 pound  lean ground beef
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tsp sriracha sauce
  • 1 tsp grated fresh ginger
  • 1 tbsp minced garlic
  • 1 red bell pepper chopped
  • scallions & sesame seeds for garnishing

Instructions

  1. Add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it's cooked (approx. 8-10 minutes). If there's a lot of excess fat, drain it.

  2. Take the pan off the heat and stir in the sauce ingredients hoisin sauce, soy sauce, sriracha, ginger, and garlic.

  3. Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.

  4. Serve the beef over the rice or cooked cabbage and garnish as desired.

Ice Cream Sandwiches

The weather is getting nicer here in Seattle and that should call for Ice Cream Sandwiches.  These remind me of grade school at our lunch break and we got to gobble these down and we were so excited.  I still get excited for ice cream sandwiches.  They are great cooling treat! Simple to make.

This recipe might seem overwhelming but they are worth it and you can save them for weeks in the freezer.

See the recipe and start baking!  They will not disappoint.

Enjoy sinking your teeth into these refreshing homemade ice cream sandwiches!!

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Ice Cream Sandwiches

Course Dessert, Ice Cream
Cuisine American
Keyword Ice Cream Sandwiches
Prep Time 1 hour
Cook Time 30 minutes
Servings 8 sandwiches or more

Ingredients

  • 1 cup 2 sticks unsalted butter
  • 2 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup unsweetened natural or dutch-process cocoa powder
  • 1 cup all-purpose flour (spoon & leveled)
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 1/2 gallon vanilla ice cream (slightly softened– you can use any flavor and you may some leftover)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Set aside. (If you have 2 9-inch square baking pans, you can bake the batches of brownie batter at the same time.)

  2. In a microwave-safe bowl or a saucepan on the stove, melt the butter. After melting, whisk in the sugar until completely combined, then whisk in the eggs and vanilla.

  3. Add the cocoa powder, flour, salt, and baking powder. Mix all together with a rubber spatula or wooden spoon. Batter will be very thick. You will have about 4 cups of batter.

  4. Spoon and spread half of the batter (about 2 cups) into prepared pan. (Lightly cover remaining batter and keep at room temperature if you don't have two pans.) The batter will be thick and heavy, so do your best to spread it evenly in the lined baking pan. Place a small sheet of parchment paper directly on top of the brownie batter, smoothing it down. The top parchment paper helps the brownies stay flat and prevents the brownies from puffing up too much.

  5. Bake for 15-16 minutes. Do not bake over 16 minutes (they may harden over time if you over cook them). Remove brownies from the oven and cool for 5 minutes in the pan. Carefully, using the overhanging parchment paper on the sides, lift the warm and soft square sheet of brownies out of the pan as a whole. Remove top piece of parchment. (You can reuse it for the top of the 2nd sheet of brownies in the next step, if desired.) Set aside.

  6. Line the warm pan with another sheet of parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Give the remaining brownie batter a stir. It will be very thick at this point. Add a teaspoon of water to thin out if necessary. (No more.) Spoon and spread the remaining brownie batter in the pan. Place a small sheet of parchment paper directly on top of the brownie batter, just as you did before.
  7. Bake for 15-16 minutes. Remove brownies from the oven and cool for 15 minutes in the pan. During this cooling time, I remove the ice cream from the freezer so it has a chance to soften.
  8. Scoop the softened ice cream onto the warm brownie layer in the pan. You’ll use almost all of the 1/2 gallon of ice cream. Using the back of a spoon or your ice cream scoop, gently spread it into an even and thick layer.

  9. Carefully pick up the 1st square sheet of brownies and place on top of the ice cream layer. Gently press it down into the ice cream to help it stick. Cover the entire pan with aluminum foil or plastic wrap and freeze for at least 12 hours and up to 1 week.

  10. Remove the pan of ice cream brownies from the freezer. Carefully lift them out as a whole using the parchment paper overhang on the sides. Using a very sharp knife and some arm muscle, cut into 8-12 squares or rectangles.

  11. Wrap each leftover sandwich individually and store in the freezer for up to 1 month.

Mint Chocolate Delights

Mint Chocolate Delights were my new favorite cookies during the holidays. I’m posting this a little later since it’s spring time but keep them on your radar when you run across these morsels. When I tried these mint chocolate chips I fell in love with them! I found these at my local grocery outlet. They have a lot of random baking items.

Combine flour, coca, baking soda and salt in small bowl. Set aside

Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.

Gradually beat in the flour mixture. Stir in morsels.

Drop well rounded tablespoons or use a cookie scoop onto ungreased baking sheet or use silicone mats.

Bake 10 – 12 minutes or until cookies are puffed and centers are set.

Enjoy these mint chocolate delights!!

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Mint Chocolate Delights

Course Cookies, Dessert
Cuisine American
Keyword Mint Chocolate Delights
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup baking coca
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup 2 sticks butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
  • 1 2/3 dark chocolate & mint morsels or more

Instructions

  1. Preheat oven to 325 degrees F
  2. Combine flour, coca, baking soda and salt in small bowl. Set aside
  3. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
  4. Gradually beat in the flour mixture.
  5. Stir in morsels.
  6. Drop well rounded tablespoons or use a cookie scoop onto ungreased baking sheet or use silicone mats.
  7. Bake 10 – 12 minutes or until cookies are puffed and centers are set.
  8. Cool on baking sheet for 2 minutes and transfer to wire racks to cool completely.
  9. Makes about 4 dozen cookies

Peanut Butter Cookies

I make these Peanut Butter Cookies probably the most out of any other cookies.  It’s crazy because I didn’t think I would ever bake with margarine until this recipe. I bake for a non-profit organization and I send baked good over seas to soldiers. I have to bake with margarine a lot since it won’t spoil like butter does. You can substitute the margarine with butter if you would like and they are both great!

  1. Preheat oven to 375 degrees F.
  2. Combine margarine, peanut butter, sugars, egg and vanilla.
  3. In a separate bowl sift together dry ingredients and add to wet mixture.

  4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

  5. Bake 10-12 minutes

  6. Also, be careful not to over-bake. These cookies are best when they’re a little under-done.

    Enjoy my all time favorite Peanut Butter Cookies!

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Peanut Butter Cookies

Course Cookies, Dessert

Ingredients

  • 1/2 cup margarine room temperature
  • 1/2 cup peanut butter creamy
  • 1/2 cup sugar plus additional for rolling cookies in before baking
  • 1/2 cup brown sugar
  • 1 egg room temperature
  • 1/2 tsp vanilla extract pure
  • 1 1/4 cup flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine margarine, peanut butter, sugars, egg and vanilla.
  3. In a separate bowl sift together dry ingredients and add to wet mixture.

  4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

  5. Bake 10-12 minutes

  6. Also, be careful not to over-bake. These cookies are best when they're a little under-done.

Recipe Notes

You can substitute butter for the margarine, but I actually prefer the margarine in this recipe.

 

 

 

Chocolate Almond Cookie Pudding Cups

These Chocolate Almond Cookie Pudding Cups are a great mini dessert if you don’t want something huge and they are even gluten free! Yay for all those gluten free people!

Start by making the almond cookie cups. You will need a mini cupcake pan.

Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined. Stir in almond flour, baking soda and salt and mix well.

Scoop about a tablespoon of batter in the mini muffin pan.  I use a cookie scoop for this. Bake for 12 – 15 mins or until lightly browned.

Make the chocolate pudding per the box instructions.  I use the 3.9 oz box for this recipe.

Remove the almond cookies from oven and immediately press down the cookies with the back of a tablespoon.  Allow to cool and fill with pudding. Sprinkle with powdered sugar if desired.

Enjoy these mini Chocolate Almond Cookie Pudding Cups. They are so good! I was hesitant cause I usually don’t make gluten free stuff but I love these. Delicious so I had to share!

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Chocolate Almond Cookie Pudding Cups

Course Cookies, Dessert

Ingredients

Almond Cookie Batter

  • ½ cup butter softened
  • ¼ cup packed brown sugar
  • ¼ sugar
  • 1 tsp vanilla extract
  • 1 egg + 1 egg white
  • 2 ½ cups Almond Flour I use Baker Josef’s Blanched from Trader Joes
  • ½ tsp baking soda
  • ¼ tsp salt

Chocolate Pudding

  • Follow instructions for pudding on the back of the box. I used the 3.9 oz pudding box but had left over pudding.

Instructions

  1. Preheat oven to 350 degrees. Spray mini muffin pan with non-stick spray and set aside.
  2. Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined.
  3. Stir in almond flour, baking soda and salt and mix well.
  4. Scoop about a tablespoon of batter in the mini muffin pan. I use a cookie scoop for this.
  5. Bake for 12 – 15 mins or until lightly browned.
  6. Remove from oven and immediately press down the cookies with the back of a tablespoon.

  7. Allow to cool and fill with pudding. (You will have left over pudding)

  8. Sprinkle with powdered sugar if desired.