A delicious galette starts with a buttery galette crust. This is my go-to galette dough recipe that I use for both sweet and savory galette recipes.
Sweet tarts, cheesy appetizers, savory pies, and more.
Sweet tarts, cheesy appetizers, savory pies, and more.
A delicious galette starts with a buttery galette crust. This is my go-to galette dough recipe that I use for both sweet and savory galette recipes.
A savory quick bread using squash, herbs and cheddar cheese.
A simple zucchini quick bread that’s bursting with cheddar cheese!
Looking for a versatile and easy breakfast, lunch or dinner? Make easier-than-you-think crepes!
This Ridiculously Easy Easy Press-In Tart Crust is buttery, crisp and perfect for both sweet and savory tarts. Stir it up in less than 5 minutes, no mixer or food processor necessary!
Easy, homemade and the best Focaccia with garlic, rosemary and oregano toppings. This Focaccia bread recipe is soft, fluffy and great as an appetizer.
Fool-proof, buttery garlic knots that come together in less than 20 min – it doesn’t get easier than that!
Making this Pizza Dough Focaccia Bread will change your mind about baking bread! So simple and easy, you can turn everyday pizza dough into a soft on the inside and crunchy on the outside baked treat.
This dutch oven garlic rosemary bread recipe is one of my new favorites, and it’s so simple. There is seriously nothing more comforting than homemade bread.
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
