A recipe warm-up

I really couldn't stand it - waiting to get started on French Fridays with Dorie, so had to whip up some of my instant-gratification bread: a no-fuss focaccia from the King Arthur Flour website http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe

It's the easiest thing in the world. Just mix everything together in a stand mixer, then place in a prepared pan. This is what it looks like 1 hour later. (I use the pizza dough flavor from KAF)

Once it's risen, poke holes in it, add olive oil, and then herbs as you prefer. I used Penzey's Mural of Flavor. I also like to add some sea salt. Plain is nice too!



Pop it into the oven, and then 35-40 minutes later... it looks gorgeous. You can eat it right away, but it's much better after it's cooled. In about 2 hours - you have some really wonderful bread!

We had it with pulled pork and some quick coleslaw - not traditional, but delicious.

Here goes!

My very first post on my very first blog.

Starting this mainly because I'll be cooking my way through "Around my French Table" along with the group "French Fridays with Dorie". Excited about getting started.

I'll probably be posting about other things too, so who knows what will show up?