So lately, I’ve been on this giant egg-on-a-sandwich kick. When I made this BLT last week, I couldn’t help frying up an egg and putting it on top. I wish I would have taken a cross-section photo because let me tell you, it was gorgeous – but the sandwich was too good to stop eating it and sorry to say, food comes before photos. There is also a slice of pepper jack cheese under the lettuce. Man, what a great sandwich that was. I want to eat another one after looking at this photo but I ran out of focaccia bread. The bread, oh hey, I made the bread! It’s super good. Let me show you the recipe. It is here, at King Arthur. I didn’t have any pizza dough flavor, so I added 1/2 tablespoon of garlic powder, 1/2 tablespoon of dried minced onions, and a few sprinkles of basil. The recipe is in the egg post below as well, because bread you see, is multipurpose.
Hmm… would it be wrong of me to whip up a few slices of bacon for an afternoon snack right now?
Oh yes egg, show us your gooey orange inside. Melt down that fork. Oh yes. Wait, is that bacon back there? Oh yes bacon, yes yes let me eat you. I have to confess, I made *4* slices of bacon, but only put 2 on the plate so I don’t look like a total fattie. But I totally ate 4 slices of bacon, yes, and 2 eggs. I’m pretty sure I have more cholesterol than blood at this moment.
And let me introduce you to my coffee mug. I will have to put them away soon since spring is coming, it’s not totally wrong to use snowman mugs in the middle of summer is it? I’ll think about it.
I’m sure you guys don’t care about how to cook eggs and bacon right? The focaccia however, I made myself, and it’s quite delish. The recipe is adapted from King Arthur Flour.
Starter
1 cup (4 1/4 ounces) King Arthur 100% Organic White Whole Wheat Flour*
1/2 cup (4 ounces) cool water
pinch of yeast
*Substitute regular white whole wheat flour, or unbleached all-purpose flour, if you like.
Dough
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/4 ounces) olive oil
1 tablespoon Pizza Dough Flavor [substituted with 1/2 tablespoon garlic powder, 1/2 tablespoon minced onion flakes, and a dash of dried basil]
1 1/4 teaspoons salt
2 teaspoons instant yeast
1/2 cup (4 ounces) lukewarm water
The night before you want to bake the focaccia, mix the starter ingredients together just till they’re combined. Cover, and let rest at room temperature overnight.
Next day, mix the starter with all of the dough ingredients and knead briefly; 5 to 6 minutes, by hand or machine, is all this dough needs (kneads). If you’re using a bread machine, program for dough or manual, but hit the cancel button after 8 minutes of kneading.
Cover the dough and let it rise for 60 minutes. Remove it from the bowl, and fold it over a few times, to redistribute the growing yeast; then let it rise for another 30 to 60 minutes.
Spray a half-sheet pan (18″ x 13″), or similar-sized pan, with non-stick vegetable oil spray, then spread with a thin layer of olive oil. (Yes, grease the pan first, then film it with oil. This will make the focaccia’s bottom crust crisp.) Place the dough on the pan, and pat and stretch it into an 11″ x 15″ rectangle (approximately; don’t be a perfectionist about it). The dough will shrink back somewhat; set your timer for 15 minutes, and stretch it out again. Repeat once more, if necessary, to make it about 11″ x 15″. Brush the dough with olive oil, cover, and set it in a warm place to rise for about 60 to 90 minutes, till it’s nicely puffy. Towards the end of the rising time, preheat your oven to 400°F.
Bake the focaccia for 18 to 20 minutes, until it’s golden brown. Remove it from the oven and place it on a rack to cool. Yield: about a dozen 4-inch squares.
