Focaccia Bread

by Karen Nichols

Bread machine recipe

4 Tbsp water
3 1/2 Tbsp sugar
3 Tbsp butter or margarine
1 tsp salt
3 cups flour
1 1/2 tsp bread machine yeast
2 Tbsp dry milk
2 - 3 Tbsp VE Focaccia Bread Spice
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2 Tbsp olive oil
2 tsp fresh or dried rosemary
2 Tbsp Parmesan cheese
1 tsp garlic salt

1. Place first 8 ingredients in your bread machine according to manufacturer's instruction to make dough.
2. When dough cycle is done remove bread from machine and knead dough for 1 minute.
3. Prepare a cookie sheet, with sides, by greasing lightly. Roll dough out on sheet.
4. Cover and let for about 1/2 hour. Make indentations in dough, with fingers, every inch.
5. Brush dough with olive oil, then sprinkle with Parmesan cheese, rosemary and garlic salt.
6. Bake at 400F oven for 15 minutes, or until nicely browned.

Lemon Foccacia Chicken

by Kari Spooner

1 Tbsp VE Foccacia Bread Spice, crushed in the palm of your hand
1 Tbsp olive oil
2 teaspoons grated lemon peel
juice of one lemon
3 - 4 boneless, skinless chicken breasts, halved

1. Mix together VE Foccacia Bread Spice, olive oil, lemon peel and lemon juice in a zip lok bag.
2. Add chicken; squish bag to coat chicken. Allow to marinate for 2 hours.
3. Grill on barbecue or bake on wire rack, until juices from chicken run clear. Baste occassionally during cooking with reserved marinade.

Tuscan Bread Stuffing

Serves 8 to 10
2 Tbsp olive oil
1 large onion, diced
1 cup red pepper, diced
3 Tbsp VE Tuscan Rub
3 cups chicken stock
8 cups day-old VE Focaccia bread, cubed
2 eggs, well beaten
2 tsp VE Sea Salt, ground
1 tsp VE Black Pepper, coarsely ground

1. Sauté onion and red pepper in olive oil over medium heat. Add VE Tuscan Rub and chicken stock. Remove from heat.
2. Pour over cubed Focaccia bread. Stir in beaten eggs. Season with VE Sea Salt and VE Pepper.
3. Place in lightly greased 9 x 13 baking dish and cover with lightly greased aluminum foil. Bake at 350°F, for 40 minutes.
4. Remove foil and bake for 20 minutes more or until top is golden and slightly crisp.

Roasted Veggies

by Dana Kayal
10-15 cups bite sized fresh vegetables (i.e.: mushrooms, broccoli, cauliflower, onion, eggplant, peppers)
2-3 Tbsp Olive Oil
1 Tbsp VE Foccacia Bread Spice
2 Tbsp VE Classic Vinaigrette
2 Cloves Garlic, minced
VE Sea Salt

1. Place vegetables in a large bowl.
2. Add olive oil and remaining ingredients until vegetables are lightly coated.
3. Cook in oven for 30 minutes at 400F. Use parchment paper so vegetables do not stick to bottom of tray.

Note: This may be used as a side dish served plain or drizzled with balsamic vinegar and sprinkled with parmesan cheese. Or use to top a pizza or in a Primavera Pasta.

Parmesan Muffins

by Sheila Carlson
Yield 1 dozen

2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 tsp Sugar
2 tsp VE baking power
2 tsp VE Pizza seasoning
2 tsp VE Pesto Mix
2 tsp VE Foccacia Bread Spice
1/2 tsp. baking soda
1/2 tsp. salt (optional)
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1 egg
1 1/4 cups buttermilk
1/4 cup olive oil

1. Combine the first 9 ingredients in a large bowl.
2. In an other bowl beat together egg, buttermilk and oil.
3. Mix buttermilk mixture with ingredients of large bowl stirring just until moistened.
4. Grease muffin tin and then fill2/3rds full.
5. Bake at 400 F for 20-22 minutes, or until cake tester comes out clean.
6. Let ool for 5 minutes before removing from muffin tin. Let cool on wire rack.

Focaccia Bread

by Karen Nichols
3/4 cup + 3 Tbsp water
3 Tbsp butter or margarine
3 cups flour
2 Tbsp dry milk
3 1/2 Tbsp sugar
1 tsp salt
2 - 3 Tbsp VE Focaccia Bread Spice
1 1/2 tsp bread machine yeast
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2 Tbsp olive oil
2 Tbsp parmesan cheese
2 tsp fresh or dried rosemary
1 tsp garlic salt

1. Add first 8 ingredients to bread machine in order given, being sure to add the yeast last.
2. Set machine on dough setting. When done let dough rest for 15 minutes.
3. Briefly knead dough for 1 minute.
4. Roll dough into a large rectangle and place on greased pan. Cover and let rise until doubled, about 1/2 hour.
5. Use your fingers to make indentations in the dough, about every inch or so. Brush dough with olive oil then sprinkle on remaining ingredients.
6. Bake at 400 F until nicely browned, about 15 minutes.

Bread Machine Focaccia Bread

1 1/4- cups warm water
5 Tbsp olive oil
3 cups of flour
1 tsp sugar
2 Tbsp VE Focaccia Bread Spice
1 tsp salt
2 tsp yeast
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1/3-cup cornmeal
1/3-cup parmesan cheese (optional)

1. Make according to dough setting of Bread Machine.
2. When cycle is complete turn dough out and divide into two pieces. Prepare 2 pizza pans with some oil and dust with cornmeal. Spread dough on pans. Let rise.
3. Bake at 425 F for 10-15 minutes. Cool then cut into wedges and serve.

Note: a nice dip for this bread is one made with VE Balsamic Vinegar and olive oil.

Southwestern Chicken Sandwiches

by Dana Kayal
2 lbs boneless skinless chicken breasts
1/2 cup Mayo
~1/4 tsp VE Chipotle Chili (adjust to your heat tolerance)
2 tbsp chopped red onion
1 recipe VE Foccacia Bread, prepared and baked on Cookie Sheet
Romaine Lettuce Leaves
4 slices bacon, cooked till crisp
1 Avocado, sliced

1. Pound Chicken breasts to 1/2 inch thickness and grill.
2. Combine Mayo, Chipotle and Red Onion.
3. Cut Foccacia Bread into 2 pieces. Slather one piece with mayo mixture, top with lettuce, chicken fillets, bacon, and avocado.
4. Top with other half. Secure with toothpicks and cut into 8 Sandwiches.

Sun Dried Tomato & Rosemary Roasted Onions

Serves 4
1 lb very small onions(or thick slices or wedges of larger onions)
1/4 cup olive oil
1 tsp VE Focaccia Bread Spice
1 Tbsp VE Mediterranean Vinegar or VE Balsamic Vinegar
1 Tbsp VE Sun Dried Tomato Herb Dip Mix
VE Sea Salt & VE Pepper, freshly ground (to taste)

1. Lightly grease oven proof casserole dish with some olive oil.
2. Cut onions into thick slices or wedges and place in casserole dish.
3. Mix together remaining ingredients and pour over onions. Mix well to coat onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes more.
5. Serve hot or at room temperature.