Menu for the week:
Monday: Herb Focaccia Egg Sandwiches with Yogurt
Tuesday: Texas Road House with friends!
Wednesday: New England Turkey Burgers with “The Works” (Rachael Ray Recipe) & Green Salad
Thursday: Spring Panzanella Salad (I have to figure out a way to make this lighter…I think it can be done!)
Photo courtesy of Smitten Kitchen.com
for a 1 1/2 lb loaf
- 1 1/2 c. Water (80 – 90 degrees)
- 2 TBSP & 1 TSP
- 2.5 TBSP Italian Herbs
- 1.5 Salt
- 3c. Bread Flour
- 1.5 TSP Bread Machine Yeast
Place all ingredients, in the order listed, in the bread pan fitted with kneading paddle. Place the bread pan in the bread machine. Select dough cycle and size. Press start to mix, knead and rise. When cycle is completed remove dough from pan, punch to deflate and let rest 10 minutes before continuing.
INGREDIENTS FOR TOPPINGS:
- 3 TBSP Olive oil
- 3/4 TSP Kosher Salt
- 1/3c. Reduced Fat Parmesan Cheese
- Chopped Herbs
Brush cookie pan with olive oil (I use FF Olive Oil Spray) and sprinkle lightly with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepared pan. Cover loosely with plastic wrap and let rise in a warm place until about doubled in size about 40 to 50 minutes.
Preheat oven to 400 degrees. With oiled fingertips press indentations into the dough about 1inch apart. Drizzle lightly with olive oil. Sprinkle evenly with salt, cheese and herbs. Place in preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 minutes, depending on size.