HBinFive: 100% Whole Wheat with Olive Oil, part 2
Tonight I had a chance to make the Southwestern Roasted Corn and Goat Cheese Foccacia. To be honest, I wasn't quite sure how this one was going to come out, but I couldn't pass up the chance to use some of the fresh goat cheese I made earlier this week. I didn't feel like bothering to roast ears of corn, so I just used frozen corn kernels. Also, I had planned to use the cooked chicken variation to make a meal of this, but I didn't have any chicken ready and decided to use black beans to bulk it up a little and add some protein to make it a main dish meal. As the book said, I had more sauce than I needed to use so I put some away to use another time. And there definitely will be another time. This bread just kept making the grade for our family. In making the sauce, I used two chili's-can't remember the type-Anaheim, maybe. It was a little spicy, so I didn't give any to the little ones, but Paul, Ivy and I shared the foccacia, and we all loved it. I thought while I was making it that it seemed very pizza like, just with fancier ingredients. I haven't had foccacia before, so I don't know how authentic it really was. The dough made a lovely crust for this and was chewy and delicious.I just crumbled a bit of the plain goat cheese over this and probably used a bit more than the recipe called for, but I had plenty to work with! The cheese was a bit tangy on its own, but it really blended well with the flavors of the foccacia. I have requests already to make this one again. I'll definitely be revisiting the 100% whole wheat with olive oil dough. It made a nice bread on its own, but our family loved the variations of it even more. I bet it would make a great pizza crust with traditional pizza as well. Time to make some more mozzarella!
I had been undecided over whether to add a second post for this dough, but this variation turned out so yummy that I decided to write it up also. You can see what others did with this dough by visiting the HBin5 Bread Braid hosted at Big Black Dog.
I had been undecided over whether to add a second post for this dough, but this variation turned out so yummy that I decided to write it up also. You can see what others did with this dough by visiting the HBin5 Bread Braid hosted at Big Black Dog.
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8 comments:
Your foccacia is beautiful but goat cheese to me is like peas to you ;) What a great compliment you received on your Aloo Paratha! I didn't try that one. It sounds like it was a hit at your home.
this looks delish!! I didn't get a chance to make mine and I'm trying to decide weather or not I should make another batch of dough...you're convincing me to do so
It looks wonderful and the black beans give a nice tad of a different color to the bread as well as being a good source of protein. WEll done.
That looks delicious!
The foccacia with goat cheese, corn and I love your idea of adding black beans. I'd of never thought to add black beans!
Looks wonderful............thanks for sharing......
Your Focaccia looks delicious! I love your choice of toppings.
You made the goat cheese? Wow!
It all looks so yummy.
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