Cast Iron Focaccia

This focaccia is a little quicker than a full loaf. Cook in a 10 inch cast iron skillet. Serves 4-6

Mix & let set 5 minutes -

1 3/4 cup of water 110* F

1 tsp yeast

1 tbl salt

Add -

1 1/8 pounds flour

Mix and let sit covered with a towel for 1 hour

Flour a wooden cutting board and knead dough by folding top right down then top left down then repeat 4 times. Cover with towel on cutting board and let sit for 1 hour.

Pour 1/3 cup of extra light olive oil in skillet

Place dough in skillet let sit covered for 30 minutes

Preheat oven 450*

Press and spread dough, sprinkle with 2 pinches of salt and olive oil, let sit for 10 minutes

Bake Focaccia for 24 minutes or until golden brown

Enjoy!

8 minute pasta all'ortolana

Pasta and garden vegetables. I like to use 3 times the amount of veggies to pasta to make it extra nutritious . So filling and satisfying. It only takes 8 minute.

Sauté -

1/2 frying pepper julienned with a drizzle of olive oil for about 1 minute.

Add 4 quarted plum tomatoes cook for 2 minutes.

Add 1 handful of fresh kale cook for 1 minute.

Add a bunch of Basil

Add 1/2 fresh lemon

Boil angel hair for 4 minutes. I love Barilla protein pasta.

Add pasta to sauté pan and cook for 30 seconds. Drizzle olive oil and 2 pinches of salt and serve.

Enjoy!