I made my fair shares of bread in my lifespan. My fluffy, flatbread or Dutch Oven Tomato and Olive Focaccia is one of my favorite bread. Of course, excluding Irish Soda Bread because I am simply crazy about it.

Anyhow, Dutch Oven Tomato and Olive Focaccia came out simply beautifully!

IF YOU LIKE THIS TASTY Dutch Oven Tomato and Olive Focaccia, THEN YOU WILL LOVE MY OTHER RECIPES FRO BREAD AND ROLLS.

That being said, one morning I stumbled upon these beautiful Campari tomatoes on wine. As I was holding these tomatoes, the idea came to try this delicious Dutch oven-baked focaccia.

Don’t you just love the way it turned out?  

I cannot even tell you how much I love food that comes out of the Dutch oven or any earthy type of cookware or bakeware. It is absolutely perfect!

When I made this Focaccia for the first time my husband and I split in half. Then, we ate it all by ourselves shamelessly with Beef Goulash. My goulash is also made in these amazing toxic-free ceramic Xtrema pots.

There is nothing sweeter in the world than eating a meal with the people that you love the most.

Since I have a problem with carbs so I do not bake my homemade bread every day.

However, when the kids are home on a break, I do bake bread quite often. Sometimes different types of bread, from time to time rolls but there is always a loaf of bread on the table.

When you try my bread, you will be making it over and over again. I hope you guys make it. I have two amazing bread recipes that you will love.

NO-KNEAD HOMEMADE BREAD

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

If you make my Dutch Oven Tomato and Olive Focaccia or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 FOCACCIA

Dutch Oven Tomato and Olive Focaccia

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Ingredients

• 1 envelope Active Dry Yeast 2 teaspoons
• 1/2 teaspoon sugar
• 1 cup warm water more if needed
• 1/2 teaspoon Himalayan Sea salt ground
• 4 cups All-Purpose Flour
• 2 tablespoons extra-virgin olive oil + 1 teaspoon for greasing
• 1 tablespoon Cornmeal to dust Dutch oven

Topping:

• Black Olives, pitted
• Campari tomatoes whole or sliced
• Himalayan Sea Salt coarse (pink salt)
• Italian Herbs
• Fresh Basil for garnish
• Grated Parmesan cheese

Instructions

1. In a large bowl, add 4 cups of all-purpose flour, and add salt. Mix, then make a well.
2. Combine dry yeast and sugar. Pour in 1 cup of Luke warm water, stir and wait for a minute or two. Add activated yeast and sugar water gradually to the flour. Mix with the wooden spoon to combine, then start kneading.
3. Knead for about 10 minutes or until the dough is formed and it is NOT as sticky as before.
4. Drizzle the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on a top clean kitchen towel to keep warm. Let it rise for approximately 1 or 2 hours, or until it is double in size.
5. Preheat oven to 425F (220C/gas: mark#7), and place in a Dutch oven with a lid to heat for about 2 minutes. Be careful when you are removing it from the oven.
6. Then, oil the Dutch oven (sides too) with Olive oil and toss in cornmeal.
7. Knead the dough for a couple of minutes, then place in the Dutch oven. Stretch as much as you can, to cover the whole bottom. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, and coarse pink salt.
8. Place pitted black olives, where you wish and whole Campari tomatoes (read notes). Allow the dough to rise for 3-4 minutes. Cover Dutch oven and transfer it to preheat your oven.
9. Turn the heat to 400F, and bake for 20 minutes. After 20 minutes, remove the whole Campari tomatoes on the wine completely. Please be careful, it will be hot. Bake focaccia for 10-15 more minutes WITHOUT THE LID. The crust needs to be golden. The last 5 minutes place those tomatoes on the wine back.
10. Let it cool down for at least 10 minutes before cutting. Sprinkle with Parmesan cheese, more herbs and serve with fresh basil. **Return the "roasted" Campari tomatoes on the focaccia, or serve them on the side with a drizzle of olive oil.

Notes

You may use sliced tomatoes or cherry tomatoes.

Why I remove them after 20 minutes of baking?

The thing is that as tomatoes are getting cooked, roasted in a way, the dough rises around them and they produce liquid as well. That makes those holes in the bread that tomatoes made while baking, wet, and uncooked.

So it is important to remove them so the dough could bake properly. You may return it back to focaccia for a beautiful presentation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

As a lover of Italian food, from casseroles, pasta, fried food to gelato, I wanted to create an exceptionally familiar dish, but somewhat different, and Easy Eggplant Parmesan was perfect.

Something that we could pick up and deplete a pizza… Well, almost like a pizza. It could be served over a plate of mixed greens, as I did or with pasta, meat, fish, and so on.

TAP HERE FOR MORE TASTY MEATLESS MEALS

I am the biggest fan of eggplants and I have been my entire life. We all know that it doesn’t even remotely look like mushrooms.

However, by one means or another when I sauté eggplant with onions and top it with cream it tastes precisely like mushrooms to me.

Perhaps, my taste buds are long gone “cuckoo” (however you spell that… lol), but that’s what I taste. I taste mushrooms!

This recipe not only it’s easy but so good. Even my children loved it. My youngest one, who is by the way 9, truly despises eggplants.

Not that he tasted and they were terrible, but rather he just would not even attempt to try it. Since this looked very appetizing to him, he said: “oh, that looks so good, is it chicken?”

I was like, call it whatever you want buddy, as long as you eat it, and then he did. He was actually surprised to find out that it was eggplant. Win-win for me! Alright, people, let’s get down to business.

If you decide to make my tasty Mexican Inspired Lasagna do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Meatless Meals:

Air Fryer Mushroom and Cheese Taquitos

Mushroom and Leek Galette

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

Tex-Mex Grilled Tofu Quesadillas

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Yield: 4 SERVINGS

Easy Eggplant Parmesan

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As a lover of Italian food, from casseroles, pasta, fried food to gelato, I wanted to create an exceptionally familiar dish, but somewhat different. It was such a hit in my house, so I hope it will be in yours as well.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 large eggplant
• 2 Large Eggs
• 1 1/2 cup Italian Breadcrumbs
• Oil/or butter to grease baking pan
• Marinara Sauce
• Parmesan Cheese
• Italian Blend Cheese or Mozzarella Shredded

Instructions

1. Peel eggplant and slice it into half inch thick slices.

2. Add a pinch of salt on each slice. After 5-10 minutes, place it on the paper towel and pat dry. This way you will take out any moisture left in the eggplant.

3. Preheat oven to 400F (200C)

4. Take two containers/mixing bowl. In one crack two eggs, add a pinch of salt and mix it really well. In the other add Italian breadcrumbs.

5. Dip each slice into an egg wash, then in the breadcrumbs. Try to coat eggplant on all sides. Place it in a greased baking pan. You can also use nonstick alum foil, parchment paper or baking mat so the greasing will not be necessary.

6. Bake for 30 minutes OR until the eggplant is golden brown, and when you pick the slice up it’s lighter.

7. Take it out of the oven, and add about a tablespoon or so of Marinara sauce on each slice, and sprinkle cheeses or use fresh cheese, such as mozzarella.

8. Place it back in the oven and bake until the cheese is completely melted about 5 minutes. Take it out of the oven and enjoy it!

Notes

If you are sensitive to gluten, please use gluten-free breadcrumbs. Use cheese what you like the most or have. The best one so far that I’ve tried it with is Italian Blend of cheeses (It has 5 different kinds of cheese), also Pizza cheese (blend of cheeses) or Mozzarella on its own is great with this recipe.

If your cheese blend does not contain Parmesan, just add it together and sprinkle with mozzarella.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 440Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 124mgSodium: 1020mgCarbohydrates: 50gFiber: 7gSugar: 10gProtein: 18g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pizzaaaa time!!! Who does not enjoy a slice of pizza once in a while? My family and I love making it over the weekend, or Friday night. Also, on Sundays pizza became a kind of tradition when the football is on, then we eat a nice dinner later.

Usually, I make a double the size on Friday, cut into equal portions, place in the Ziplock bags and leave the dough in the fridge until Sunday. The dough comes out even better when it is at least 24 hours in the fridge, however, sometimes I bake it right away and there is nothing wrong with it.

Like this one that I am sharing today. I left it to rise for an hour and a half. It turned out great! I made one large pizza, and the rest I made a huge pizza roll, but they could be much smaller. Yes, this could be also called Calzone, since it is an oven baked, filled with cheese and pepperoni pizza.

I will share the footage or a BONUS recipe at the end of my video for pizza. It’s quite basic and simple. I did not know if I should add it or perhaps remove from the video, regardless of the possibility that the video is longer than my standard ones.

Maybe some of you may even attempt to make it, that is why I decided to keep that extra recipe “pizza” idea. The children go bananas over Calzones, and also adults. It is truly a heavenly baked goodie, I must say, and extremely fulfilling, wouldn’t you agree?!

As far as flour goes, I clarified it bellow about it. I truly enjoyed blending both flours, It is an option that you might like to try. The dough is phenomenal whichever way you make, however, only a bit better when you blend both.

Click HERE for more amazingly delicious PIZZA RECIPES

This is my most favorite way to make my kids happy on Friday night, after soccer conditioning, or band practice, where they have to stay longer at school.

So, when they come home, the aroma of freshly baked pizza wraps the entire house. Can you imagine it? I call that “a labor of love” especially when I see their happy faces.

The movie is on television, blankets thrown on the oversized sofas, lights off, pizzas in front of us and that is pretty much our Friday night. It might be strange to you, but for us, there is nothing more special, nor satisfying to do on Friday night.

I am really inhaling these special moments before they leave my nest. You really do not think about anything. Your whole world is right there next to you, enjoying these simple, but special moments just as much as you.

WATCH MY VIDEO AND SEE HOW I MADE THIS PIZZA, WITH A QUICK BONUS RECIPE.

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Homemade Pizza

Dough for 2 pizzas

Course Main Course

Cuisine American

Keyword pizza, baking

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 envelope instant dry yeast 2 teaspoons/ ¼ Oz /7g
• 1 teaspoon sugar 4.25g
• ½  cup Luke warm water 117ml
• 1½   cups All Purpose flour 180g
• 1½   cups Bread Flour + for dusting 180g (approx. ½ cup more /60g)
• 2 teaspoons  Table Salt 11g
• 1 cup Luke warm water 100 degrees F/37.7 C (235ml) (add a splash more, if needed)
• 1½   tablespoons olive oil 22 ml

Topping:

• 2 tablespoons Pizza Sauce
• Fresh Mozzarella /or shredded Pizza cheese
• 1/4 cup Grated Parmesan Cheese
• 1 teaspoon Italian Herb mix basil, oregano, rosemary, thyme, marjoram

Instructions

1. Combine yeast and sugar in a small bowl and add Luke warm water. Mix and allow the yeast to activate for a couple of minutes.
2. In a large bowl, combine bread flour and all-purpose flour, mix, then add 2 tsp. Salt, mix again.
3. Make a well in the middle and pour activated yeast. Mix, then add 1 tbsp. Olive oil.
4. Pour water gradually, and start mixing. When you used all the water and everything is combined, flour your working surface.
5. Take the pizza dough out and start kneading. Knead for about 20 minutes to release gluten, and becomes elastic or until the ball is smooth and firm, but still just a bit sticky. You can use Stand Mixer if you desire.
6. Grease a large bowl with the remaining ½ tablespoon of olive oil, add the dough, dust with a bit of flour and cover the bowl with plastic wrap/film.
7. Put it in a warm area and allow the dough to double in size, for about 1 to 2 hours.
8. Preheat the oven to 475F/245C
9. Flour the working surface again, and knead the dough for a couple of minutes, then, make a loaf and cut in half.
10. Stretch the dough into thin crust (it will still rise a bit more when it’s baking). Stretch the dough to the end of the baking tin if possible. I used my hands, but you can use the rolling pin.

Recipe Notes

• I used All-purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%.
• The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it is the best of both worlds. You can use one, or the other, depending on what you have in your pantry.
• If you are using a stand mixer with a hook attachment, the process is much easier. It takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together.
• Any other topping that you desire. I used mixed baby greens after the pizza was baked. If you would like to make one pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or large container with a fitted lid. It is good for the next 48 hours.
• Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It is easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on.
• Topping: Add Pizza sauce, homemade or store-bought (pasta sauce would work too). Add sliced fresh mozzarella cheese, or a couple of handfuls of the shredded pizza cheese blend, which contains I believe over 5 kinds of cheese together. Sprinkle with Grated Parmesan Cheese and Italian herb mix, and always bake at high temperature, preheated oven. Bake for 12 to 15 minutes or until the crust is golden and cheese is melted completely. You can add other toppings, but I served it with baby greens (spinach, baby chard, etc.). Rocket or Arugula would make super topping too.
• Sandra’s Easy Cooking is AMAZON AFFILIATE. CHECK MY AMAZON STORE. 

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