Tag Archives: bread recipes

Caramelized Onion and Fennel Focaccia

A onion fennel focaccia 012

Caramelized Onion and Fennel Focaccia



  • 1 tablespoon fine sugar
  • 1 ½ cups very hot water
  • 1 package yeast
  • 3 cups flour plus flour for kneading ( ½- 1 cup)
  • Spray cooking oil



  • 2 tablespoons unsalted butter
  • 1 large Vidalia onion thinly sliced
  • 1 cup fennel thinly sliced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon fennel seed
  • ½ cup grated gruyere cheese
  •  ½ teaspoon Grey sea salt to top bread


Directions to make dough:


In a bowl dissolve sugar in 1 ½ cup hot water, then add the yeast cover with a towel and set aside for 10 minutes. The mixture should start to foam. Add 3 cups of flour mix and turn dough onto floured surface. Put some flour on top of the dough and on your hands and knead for about 5 minutes. As you work the dough add enough flour to make the dough less tacky. After kneading, spray a bowl with cooking oil. Place dough into bowl. Spray the top of dough with more cooking oil spray. Cover the bowl with a moist dishtowel and place to the side to rise for 1 1/2hr. The dough should be double in size. Punch the dough down. Take a non stick rimmed cooking sheet 9” x 13”, spray lightly with cooking oil and spread dough out to the size of the pan. Cover with damp dishtowel and let rise again for 30 minutes.


Directions to make topping:


Take a sauté pan to medium flame add butter. To melted butter add the sliced onions and fennel, ½ tsp salt and ¼ tsp pepper and cook until brown and caramelized stirring frequently not to burn, approximately 15 minutes. Add the fennel seed and let cool.


Directions to bake bread:


Preheat over to 425F , take the cooking sheet with dough and using finger tips press into the dough making dimples. Spread the onion fennel mixture over the top leaving 1 inch not covered around the perimeter of the pan. Next added the grated cheese and the grey sea salt. Place in oven and bake for 25 minutes until golden brown. Serve warm or room temperature.

Olive Flatbread

I discovered this easy no knead flatbread recipe while on the King Arthur Flour website. It’s a perfect summer bread recipe since it requires no kneading –  it’s simple, easy and tasty. So when my sister Diane phoned one Saturday afternoon saying she was stopping by, I didn’t have to go much further than my pantry and herb garden to come up with a delicious and playful topping for my flatbread. I mixed two types of olives, slicing them into little rounds to create the base of my topping. To that I added some fresh mixed chopped herbs from my garden, using my favorites rosemary and thyme and along with that some anchovy paste for some saltiness and depth of flavor. I keep a tube of anchovy paste in the fridge to use when I want to add an unexpected flavor to a dish, it’s especially great for salad dressings. The end result was a savory and beautiful flatbread that looked as if it was covered with a confetti of olives! The bread is perfect as a little snack or the centerpiece for a cocktail party surrounded with a cheese or two. It was just the right thing for our afternoon visit.
From by the bay wishing you some playful food memories!

blog olives

Olive Flatbread

1 recipe flatbread dough ( recipe follows)
1/2 cup green olives, sliced in rounds
1/2 cup black olives, sliced in rounds
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme leaves
2 teaspoons anchovy paste
1 tablespoon olive oil, plus olive for pan
1 teaspoon coarse sea salt
Preheat oven to 375 degrees F.  Grease a 9″x 13″ with olive oil. Take the flatbread dough and spread out on the pan, it should cover about 2/3 of the pan. Cover with plastic wrap and let rise for an hour. While the dough is rising place all the ingredients into bowl, except the sea salt and mix. Once the dough has risen place the topping over the dough. Press topping gently into the dough and then sprinkle with sea salt. Place in the oven and bake for 35 to 40 minutes. Remove from oven and serve warm or at room temperature.
No Knead Flatbread 
Adapted from King Arthur’s Flour 
3/4 cup lukewarm water
1 tablespoon olive oil
3/4 teaspoon fine sea salt
1 3/4 cups all purpose flour
1/2 tablespoon instant yeast
Place all ingredients into the bowl of an electric mixer. At a low speed first combine the ingredients, slowly increase the speed to high and mix for about 1 minute. Grease a 9″x 13″ with olive oil. Take the flatbread dough and spread out on to the pan, it should cover about 2/3 of the pan. Cover with plastic wrap and let rise for an hour. Place in the oven and bake for 35 to 40 minutes. Remove from oven and serve warm or at room temperature.

blog olive bread

Corn Bread with Cranberries

food cornbread

Corn Bread with Cranberries

Makes 1 loaf

2 cups all purpose flour

1 ½  tablespoons baking powder

¾ teaspoon salt

1½ cup yellow cornmeal

1/3cup granulated sugar

1 ½ cup milk

2 eggs beaten

¾ cup unsalted butter, softened ( 1 ½ sticks)

11/2 cup dried cranberries


Preheat oven to 350F. Butter a 8”x8” square baking pan. In a large bowl combine well these dry ingredients: flour, salt, cornmeal, sugar and baking powder. In a separate medium bowl combine and beat milk, eggs and butter. Pour wet ingredients into the bowl with the dry ingredients and stir well. Fold in the dried cranberries using a spoon. Pour the batter into the baking pan. Bake for about 35 minutes until the tester comes out clean. Cool on metal rack for 10 minutes. When cool remove bread from pan. Serve at room temperature.

Zucchini Bread with Cream Cheese Frosting

blog zucchini cake

Zucchini Bread with Cream Cheese Frosting

Makes 1 loaf

1 ½ cups plus 2 tablespoons all purpose flour

¾ teaspoon salt

½ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon ground cinnamon

1 ½ cup light brown sugar

½ cup vegetable oil

2 eggs beaten

3 tablespoons warm water

1 cup grated zucchini

½ teaspoon lime juice

½ cup raisins


Preheat oven to 350F. Spray loaf pan with oil. In a small bowl combine raisins and warm water and let sit for 10 minutes so raisins can get plump. In a large bowl combine all dry ingredients: flour, salt, nutmeg, and baking soda, cinnamon and brown sugar. In a medium bowl combine oil, eggs, grated zucchini and strained raisins, plus 3 tablespoons of the water the raisins were soaking in. Add to the dry ingredients. Mix well and pour into loaf pan. Bake for one hour until the tester comes out clean. Cool on metal rack for 20 minutes. When cool remove bread from pan. Frost the bread with cream cheese frosting right before serving.

Cream Cheese Frosting

4 oz softened cream cheese

4 oz confectionary sugar

2 tablespoons lime juice

1 teaspoon lime zest


Combine ingredients using an electric mixer until smooth. Use to frost zucchini cake or keep in refrigerator until ready to serve cake and frost just before serving