Meatless Monday: Roasted Garlic Herb Foccacia + Weekly Menu

I did a lot of things I don’t normally do this weekend. Just one of those things includes indulging in decadent, crusty, flaky carbs (and nope, not baked doughnuts).

First there was a lemon turnover from La Boulange bakery as Lauren, Joanne, and I walked to our break-out sessions at Foodbuzz. I had my eye on the apple turnover just because it was SO pretty, but when I asked the kind gentlemen behind the counter what he recommended, he, without hesitation blurted, “THE LEMON TURNOVER”. Mkay, homeslice. That’s what I want.

Dude knows his baked goods. That was a life-changing pastry experience. It’s always a little embarrassing when your eyes roll into the back of your head, your eyes close slowly, and you exhale in a brief moment of ecstasy in public. But it was one of those moments.

Then there was the bread bowl at the airport heading back home. I blame the woman in front of me who ordered clam chowder in a bread bowl. I had to get that or my lunch just wasn’t going to be satisfactory. So that’s what I did, and it was so rich the super sour sourdough and the flaky, chewy, and perfectly browned crust (plus the novelty that I never get bread bowls). So rich that after I finished the soup and just the top of the bread bowl, I went back to spend $7 on a sub-par side salad. But my body thanked me for the vegetables. Other than some endive, asparagus, and carrots my weekend was fairly sparse in all things vegetable-related. Did I mention Godiva was a sponsor for the event? Hallelujah for that.

As wonderful, and indulgent, as these weekend splurges were, I am not very aware that I can make carb goodness at home, too. What drove me to even try this recipe, I’m not sure because normally, foccacia isn’t my thing. I love oil, I love bread, and I like oil on my bread. Foccacia, however, seems to take this to far. Until now.

With the help of yeast, whole wheat, and a reasonable amount of oil, it ends up I really love foccacia. With all of the soup, stew, and chili recipes appearing from every outlet, a lightened up foccacia offering up only heart-healthy fats is one way to indulge guiltlessly.

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Roasted Garlic Herb Foccacia adapted from Kids In The Kitchen, Weight Watchers New Complete Cookbook, and Teenage Taste

1 cup warm water (105-115 degrees Fahrenheit)
1 package active dry yeast (2 1/4 tsp)
1/2 tsp granulated sugar
1 1/2 cups all-purpose flour
1 cup whole wheat (pastry) flour
pinch of salt
1/4 cup olive oil, divided
2 cloves garlic, minced
2 Tbsp fresh parsley, minced
2 tsp dried oregano
1/8 tsp black pepper
1/2 tsp coarse sea salt, for sprinkling

Directions:

In a small bowl, sprinkle the yeast and sugar over the warm water and stir. Let stand until foamy, about 10 minutes.

In a large bowl, combine the flours, pinch of salt, 2 tablespoons olive oil, and the yeast mixture and mix until the dough forms a ball. Knead for 1-2 minutes; the dough will be sticky.

Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.

Spray a 9-inch square cake pan with nonstick spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on the pan and press until it takes the shape of the pan. Cover loosely with plastic wrap or a damp towel and let rise in a warm place until doubled in volume, about 30 minutes.

Once the dough has risen for the second time, preheat the oven to 425 F. Without piercing the dough, make dimples all over it with your fingertips; spread with remaining 2 tablespoons olive oil and add garlic, minced parsley, black pepper, and oregano. Sprinkle with sea salt.

Bake for 15-20 minutes or until golden brown. Serve hot or at room temperature. Yield: 9 large pieces.

Nutrition Information (per piece): 172 calories; 6.2 g. fat; 0 mg. cholesterol; 128 mg. sodium; 25.2 g. carbohydrate; 1.4 g. fiber; 2 g. protein

Result: Garlic, herb, and oil in bread form. Plus whole wheat. Need I say more? And as for yeast, it doesn’t get much more doable than this. SO…GOOD. Enjoy!

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Weekly Menu a little late…but done!

Weekly Menu: November 7th-12th

• Monday: Apple Sausage and Brie Pizza on Pumpkin Dough
• Tuesday: Crab and Corn Chowder
• Wednesday: leftovers
• Thursday: Shrimp Korma over Basmati
• Friday: Dinner at Gina’s – can’t wait!
• Saturday or Sunday: Pork and Butternut Squash Stew {crock pot}

Where did the weekend go?? At least I’m free til class time tonight. For that, I am very grateful. Veggies, workout, grocery shopping, lesson planing…go!

Hi to new Foodbuzz friends! 😀

Be well,