New York Crumb Cake

December 24, 2014

crumb

I have tried many coffee cake recipes and have yet to find one I did not like. But my most favorite type of coffee cake is a crumb cake. There are a few regular recipes I use but my mom always makes the NY crumb cake version and had given me the recipe. I did not try it until recently and I am glad I did. It was super easy to make and it was the best coffeecake I have made in a while. I should have know it was good because my mom gave it a 6 star rating. It tasted exactly like an Entenmann’s crumb cake, minus the ingredients you can’t pronounce. So if you need something sweet to start your holiday breakfast off right, try this easy treat and you won’t disappoint!

New York Crumb Cake

Makes 1 9×13 inch cake

Cake Ingredients:

2 Tablespoons of canola oil, plus more to brush the pan

1 1/2 cups of all purpose flour, plus more for pan

1/2 cup of granulated sugar

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 large egg

1/2 cup of milk

2 teaspoons of pure vanilla extract

Topping:

1 cup of light brown sugar, packed

1 1/2 teaspoons of ground cinnamon

1 cup (2 sticks) of unsalted butter, melted and cooled

2 1/2 cups of all purpose flour

+confectioners sugar for dusting after baking, a must!

1. Place rack in center of oven and heat oven to 325 degrees. Lightly brush a 9×13 inch pan with canola oil, dust with flour, tap out excess. Set aside. In a medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. I think the canola oil is what makes the texture of this cake so soft and light like the store version, all of my coffee cake recipes usually call for butter. Spread the batter evenly in the prepared pan, it will be pretty thin and look like this:

 

batter

 

 

In a medium bowl combine topping ingredients: flour, brown sugar, and cinnamon. Pour melted butter over flour mixture and toss with rubber spatula until large crumbs form like this:
crumble

 

Sprinkle crumbs over batter so it looks like this, the white stuff is flour, not confectionary sugar (save that for after baking), I just had some flour in the bottom of my bowl.

cakebefore

Transfer pan to oven, and bake for 10 minutes. Rotate pan and continue baking until cake tester comes out clean, about 10 more minutes. Transfer pan to wire baking rack to cool. Dust cake with confectioners sugar using a metal strainer for a pretty effect. Cut into three inch squares and store in an airtight container for up to 3 days. Enjoy!!!

 

Santa wants cheesecake instead of cookies this year

December 13, 2014
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I recently had a potluck at work and decided to look for a festive recipe to share. I love making cheesecake and it is always a crowd pleaser. I had seen some fun holiday recipe ideas on real simple and decided to go for these Santa Cheesecake bites (click through the pics to see these). It was easy to make and they came out very cute. If I made them again I would probably cut the squares bigger and follow the steps for the whipped cream piping, as I didn’t have much time so I used a can of whipped cream (gasp!). The cheesecake was surprisingly light due to the addition of the white chocolate I think. I don’t even like white chocolate but these turned out great. Everyone was very happy with the results. Check out the link for some other cute holiday desserts, I think we will make the pretzel Santa hats for Santa this year.
Santa Hat Cheesecake Bites – from realsimple.com
Yield: 25
Ingredients
  • 18 Oreos finely crushed to about 1 3/4 cups*
  • 2 1/2 Tbsp butter, melted and divided
  • 2 (8 oz) pkg cream cheese, softened
  • 1/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/3 cups white chocolate chips
  • 1/2 cup + 1/3 cup heavy cream, divided
  • 25 fairly small, fresh strawberries (or more if cutting more squares)
  • 2 Tbsp powdered sugar
  • Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you’ll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan). Brush foil with 1/2 tbsp melted butter. In a mixing bowl, using a fork blend together crushed Oreos and 2 Tbsp melted butter until mixture is well combined and evenly moistened. Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.
  • In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and granulated sugar until mixture is smooth, about 30 seconds. Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup heavy cream on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
  • Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
  • Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I’d recommend cutting them just a bit larger the the width of your strawberries. Also it’s nice to keep some clean paper towels close by to clean your knife while cutting squares).
  • In a mixing bowl, using an electric hand mixer set on high speed, whip remaining 1/2 cup heavy cream until soft peaks form, then add powdered sugar and mix until stiff peaks form.
  • To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with sweetened whipped cream and pipe around strawberry then finish with a small amount over the top of the “hat”. Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
  • *Don’t use Doublestuff Oreos. I processed the Oreos in a food processor but if you don’t have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .

Your Turkey will Thank you

November 26, 2014

Every year I make the same amazing turkey recipe given to me by my bestie. I wanted to share it with you and also repost the link to the cobbler I am making, a fan favorite in my family.  This turkey has amazing flavor with the combination of fresh herbs, fruit and also the Herbs de Provence. Make sure you use authentic Herbs de Provence, with lavender, as the imitation version does not have the lavender and that makes the dish.

Turkey with Herbs De Provence & Citrus

Ingredients
  • 1 (14 to 15-pound) turkey, neck and giblets reserved
  • 1 orange, cut into wedges
  • 1 head of garlic cut in half
  • 1 granny smith apple, cut into wedges
  • 1 lemon, cut into wedges
  • 1 onion, cut into wedges
  • 6 fresh rosemary sprigs
  • 6 fresh sage sprigs
  • 6 fresh oregano sprigs
  • 7 tablespoons unsalted butter
  • 2 tablespoons herbes de Provence
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 cups canned low-salt chicken broth (approximate amount)
  • 1/3 cup all-purpose flour
Directions

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Lemony Terrific Chicken

November 11, 2014

chicken

I have always been a fan of cutlet themed dinners. From Marsala to Parm to Milanese, a cutlet dinner can be satisfying and simple. I usually make my Aunt’s go to Lemon Chicken recipe loaded with heavenly mushrooms. Recently I decided to change it up after seeing the Barefoot Contessa make her version. Ina is a talented chef and I have tried many of her recipes before. Yes she is a bit fancy pants but that doesn’t deter me from trying her decadent takes on dishes. Lemoore is nothing like the Hamptons, believe me, but making her recipes takes me outside of my little world. This lemon chicken was amazingly juicy and delicious. The combination of olive oil and wine with just the right herbs and fresh lemon made chicken sing with flavor. So if you want to make a simple dish that makes you feel fancy for a moment, check out this version of Lemon Chicken and I promise you won’t be disappointed.

Lemon Chicken

Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?soc=fyesocial_20140915_31540416&oc=linkback

Pumpkin is all the rage

October 29, 2014

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Since anything with #pumpkin is super cool right now I decided to continue on my fall coffeecake bender. I love when company visits and I have a reason to bake up a special treat. The recipe I found this time intrigued me because it was an accidental success. The blogger messed up on another recipe and ended up with this delicious cinnamon swirl pumpkin coffeecake. It was easy to make and insanely delicious. I would have to say it tasted like a pumpkin pie to me, with a glaze on it. I would probably make this again but for a fall potluck or as a dessert for thanksgiving dinner. It was a fun twist on typical pumpkin pie and did not register as coffeecake to me. Regardless, it was scrumptious and it fulfilled that constant pumpkin time of year craving.

Cinnamon Swirl Pumpkin Coffee Cake
Ingredients
  • 1¾ cups of all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 6 ounces pumpkin puree (about ½ a can)
  • ½ cup milk
Cinnamon Swirl
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ¼ cup unsalted butter (1/2 a stick of butter), melted
Glaze
  • 1-1/2 cups powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat the oven at 350 degrees F.
  2. With a whisk, mix together the flour, baking powder, salt, cinnamon and pumpkin spice.
  3. In a separate bowl mix the pumpkin, vegetable oil, sugar, egg, milk, and vanilla.
  4. Combine all ingredients and mix together until just combined.
  5. Pour batter into an 8×8 cake pan.
  6. Meanwhile in a small bowl, add melted butter, cinnamon, and sugar for the cinnamon swirl.
  7. Drop spoonfuls of the cinnamon sugar mixture on top of the batter. With a knife, swirl the cinnamon sugar mixture throughout the pumpkin batter.
  8. Bake in a preheated oven at 350 degrees F for about 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  9. Meanwhile, to make the glaze, mix together powdered sugar and a little milk. You may have to add a little more milk to get the right consistency.
  10. When the pumpkin cake has cooled some, drizzle the glaze over the top of the cake.
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 12

Pumpkin Crumb Cake

September 21, 2014

photoIt’s fall and pumpkin stuff is everywhere. From Starbucks to cheesy store fall decor, pumpkins make the fall season merry.  I saw a friend post a link to this recipe on FB and I knew I had to try it. I love crumb cake and adding the pumpkin gives it a new twist. We had company visiting which always gives me a reason to bake for our guests. The motive is less selfish when I can say I am making it for someone else and then I feel less guilt about eating the whole thing myself. I think it came out quite tasty. The crumb topping pairs well with the pumpkin flavor. The cake is more dense from the richness of the pumpkin pie filling, sort of like a pumpkin bar.So if you are craving fall flavors and want some coffeecake that doesn’t cost $5 a slice at Starbucks, check this out.

Pumpkin Crumb Cake

Ingredients

Cake
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 Tbsp vanilla
1 (15 oz) can pumpkin
1 cup whole milk
Crumb
1/2 cup cold butter
1 cup light brown sugar
1 1/2 cups flour
1/2 tsp salt
How to Make

Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside.
Whisk together flour, baking powder, salt and cinnamon. Set aside.
In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
Spread batter into pan evenly.
To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
Spread this mixture on top of cake batter.
Bake for 45-55 minutes until center is set and toothpick comes out clean.
Can be served warm or at room temperature.

More Mug Cake Madness

August 3, 2014

bowlcake

I was having a sweet craving the other night and my hubby has been on a super healthy eating streak so I have stopped baking. Since I have made mug cakes before I figured that would fulfill my craving without busting my gut. I found a recipe that included Nutella, which is usually a staple in my pantry, but I shockingly had none in the house. Honestly the cake was so moist and delicious it did not need the Nutella (yes you are reading that correctly, direct from this Nutella addict’s thoughts). So if you need a quick fix for a sweet treat and don’t want to share or have a whole sheet of cake leftover to taunt you, check out this decadent dessert:

Super Moist Chocolate Mug cake

1/4 c flour

2 Tb cocoa (I used new hershey’s dark cocoa, mmmm)

1/4 tsp baking powder

2 Tb sugar

1/8 tsp salt

1/4 C & 1 Tb milk

2 Tb vegetable oil

Mix together dry ingredients, add wet ones and mix till no lumps. Nuke for 70-80 seconds depending on microwave watts. I used a small mixing bowl that is microwave safe because you would need a super large mug to make it. So I guess that makes it a bowl cake, lol. The recipe also said you can insert a spoon of Nutella in the middle and swirl it in upon serving but it did not need that. That would have made it too sweet. It was a bit gooey in center but that made it sort of like a molten lava cake, so I did not cook it any longer. You will not believe how moist and delicious this cake is in mere seconds in your microwave. It hit the spot!

“Get in my belly” strawberry shortcake cake

June 21, 2014

cake1

My new favorite cooking go to buddy is the Pioneer Woman. Maybe you have seen her show on Food Network or read her blog, but if not, check her out. She speaks to me in my language – cooking ridiculously delicious things from scratch. I have made a few of her recipes on here, most recently I made her fajita recipe again that I posted here. I offered to make a cake for someone’s birthday and I went to her amazing blog and just simply searched “cake.” I like doing this as the variety of options that come up are endless, from angel food cake, to decadent chocolate peanut butter to fruity summer treats. I suggest you check out her blog, not only does she post amazing food photography and step by step photos, but she has new take on old favorites, great holiday recipes,  and a recipe for pretty much anything.

So on a recent search I was curious about her strawberry shortcake cake recipe that popped up. I love strawberry shortcake and have tried many versions. This one was not a typical biscuit or sponge cake with strawberry topping and whipped cream recipe. It was the ingredients you would expect to find in this dessert but with a twist – cake and cream cheese frosting. Let me put it out there that I LOVE cream cheese frosting. I don’t know if it is because it is sort of like a quick cheesecake flavored treat or if it is because it is rich and creamy and great to top anything from cinnamon rolls to brownies to carrot cake. Anyhow a strawberry shortcake with cream cheese frosting sounded intriguing. So I decided to give it a go.

The cake in this “shortcake” is like one I never tasted. It is like a sponge cake but not as soft and it has amazing flavor and texture. In the last few years I became a strawberry shortcake biscuit recipe fan, and had gone away from the cake version. Anyhow, this cake was amazing, it was the perfect vessel for the strawberries and cream cheese.  I am not exaggerating when I say this is ONE OF THE BEST CAKES I HAVE EVER TASTED. Something about the cake and the way you smash up the strawberries and then layer them with cream cheese frosting over the strawberries and then over the entire cake, makes it just sing in your mouth. Plus this cream cheese frosting is richer and more tasty than any I have made before and will be my new go to version for other recipes. This shortcake cake is one that you’ll be salivating over for years to come.

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split the cake when cool

cake3

smash up your fresh berries

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make the cream cheese frosting of my dreams

cake2

it may look plan but inside this cake is magic!

Next time I will top it with more berries for pretty decorations.

Strawberry Shortcake Cake

Ingredients

Cake

  • 1 1/2 cups Flour
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1 1/2 cups Sugar
  • 3 whole Large Eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla

Icing

  • 1/2 pound (80z) Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1 1/2 pounds Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries

Preparation Instructions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway. (I used a spring foam 9 inch cheesecake pan which shortened my baking time a bit)

Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom (from the pioneer woman, not me, haha). Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

 

Snickerdoodles are nothing to snicker at

April 13, 2014

cookie

I have many go to cookie recipes I stick to but every now and then I try something new. Recently I saw a recipe for Snickerdoodles on my King Arthur bread flour bag. Yes folks, I typed that right, bread flour?! I have never thought of making cookies with bread flour but I was intrigued. In my baking endeavors I have found changing up the flour, using cake flour for example, can yield totally different results. This recipe was simple and I had everything in my cabinet and it was from one of my favorite recipe sites, so it was a go. I don’t think I have ever made snickerdoodles and honestly I wasn’t a huge fan of the grocery store version. These cookies came out delish, they were buttery, soft and moist and I could pronounce all the ingredients – bonus! So if you want to whip up an easy tasty treat that is sure to please your peeps, check this out:

Snickerdoodles

  • 1/2 cup butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups King Arthur Unbleached Bread Flour
  • *If you use unsalted butter, increase the salt to 1/2 teaspoon.

coating

  • 2 tablespoons sugar
  • 1 to 1 1/2 teaspoons ground cinnamon, to taste

directions

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the butter and sugar until smooth.

3) Add the egg, beating until smooth.

4) Beat in the vanilla, salt, and baking powder.

5) Add the flour, mixing until totally incorporated.

6) To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.

7) Drop 1″ balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon-sugar until they’re completely coated.

8) Space the cookies at least 1 1/2″ apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8″ thick; they’ll be about 1 1/2″ in diameter.

9) Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they’re firm enough to transfer to a rack to cool completely.

Yield: 3 1/2 dozen cookies.

Pasta’s perfect Pal

February 25, 2014

bread1

I hosted an Italian Family Sunday dinner recently and I made all sorts of yummy treats. My most famous dish is my carbonara, but that recipe remains secret! This time I wanted to make a homemade bread to serve with my carbonara. I had recently seen one of my favorite shows, Extra Virgin, on the cooking channel and remembered Gabriele making some delicious bread. The bread was called Schiacciata and it was an authentic Italian bread. I am so glad I tried this recipe out. The dough was the perfect pillowy texture. It was super easy to make and tasty with the fresh rosemary and cherry tomatoes. I think you could top it with all sorts of yummy combos, garlic and basil, thyme and shallots, whatever you like. It was crispy and the perfect paring to my homemade fettuicine carbonara. Cooks note: in a pinch I made this a second time with store bought pizza dough and it still turned out great!

bread11

Schiacciata

Ingredients:

  • cup lukewarm water
  • package instant dry yeast
  • cups bread flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • cup cherry tomatoes
  • teaspoons sea salt
  • sprigs fresh rosemary, leaves removed

DIRECTIONS

Measure the water in a measuring cup, stir in the yeast and let develop for 10 minutes. It should look foamy when it’s ready. 

Meanwhile, add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Turn on to whisk together and run for a minute or so to create a well. With the mixer running, add the water and yeast in a stream. Turn the mixer up to speed 2 and knead until the dough comes away from the bowl and it looks smooth and feels elastic but still sticky, 5 to 7 minutes. Flour your hands and knead the dough for a minute on the counter. 

Grease a large glass bowl with 2 tablespoons olive oil. Add the dough, flip on both sides and cover with a clean tea towel. Place the dough in a warm spot to rise until it is double in size, about 1 hour. 

Preheat the oven to 400 degrees F. Spread a half sheet tray with the remaining olive oil. Lay the dough on top and stretch and pat out until it reaches 10-by-16-inches, an oval rough shape is ideal. Use your fingertips to press in small indentations. Sprinkle evenly with the cherry tomatoes, sea salt and rosemary leaves. Let rise again for 20 minutes.

Place on the middle rack of the oven and bake until puffed and golden, 20 to 25 minutes. Slice into wedges or squares for serving and drizzle with more olive oil, if desired.