100% Whole Grain Tomato Basil Focaccia.

100% Whole Grain Tomato Basil Focaccia.

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Vegan Richa: 100% Whole Grain Tomato Basil Focaccia. So there is this adjustment period now, where I am trying to get back to cooking for 2. There is so much leftover food. :) I made a Sandwich loaves twice a week last month, since Dad took a liking to them. I decided to eliminate processed flours from today's bread. This focaccia is 100% stone ground organic whole grain Wheat and Spelt focaccia. Topped with juicy Cherry tomatoes and basil! Use fresh Basil for best results. Knead up the dough, dimple it, add olive oil and toppings and done. Before I forget, thank you Buzzfeed for featuring my Chickpea Millet Chard Bake in How to eat more Veggies for breakfast round up. I actually do not eat hummus much, like maybe once in a few months. If there is a date or a time fixed for anything, like finishing up some recipe posts before a date, or hosting a large party, I get too antsy and my brain shuts down. All the creative energy goes on a vacation. No wonder I cannot plan an e-book. That will put a somewhat deadline and no recipes will come out of my head. In other news, what I would like to try next.. Knead into a soft dough. Let it rise for 1.5 hours until doubled. Punch down and press into the bread pan. Then poke holes into the dough. Top with Olive oil, tomatoes, sea salt and basil. Bake in pre-heated 350 degrees F. Cool, slice and serve with olive oil, hummus or favorite dips. Mix and let the yeast activate and and get frothy for 10 minutes. Punch dough down and shape to fill the pan. I used 9 by 5 inch pan. Push or stretch the dough into the pan. Pour olive oil on the dimples. Top with fresh or dried basil and sea salt.

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