Have you read this blog, Enjoying the Small Things, yet? Go ahead, click on over, and come back when you’re ready. I’ll still be here.
If you’re like me, your eyes may stay glued to the screen for close to an hour while you absorb her gorgeous photos, captivating words and inspiring spirit.
I really can’t get enough of how she inspires me to truly embrace and celebrate the little things about life that too often seem mundane. Going for a walk? Be sure to jump in some puddles along the way. Going to the yarn store and think of it as a boring trip? Yup, even find a way to allow that experience to evoke good memories.
Now trust me, I’m not usually one to write an entire blog post about someone else’s blog (and no, we don’t know each other), but I am one for sharing a good thing and thought you might want to be reminded to find things each day to savor and enjoy.
While this bread may seem daunting and just another thing that takes-up way too much time, I like to think of it as a way to force myself to slow down on the weekend, to read a book while I wait for dough to rise, and to provide a flavorful dish to enjoy as my husband and I chat about our days and feel reminded of all that we have to be grateful for.
Homemade Focaccia with Caramelized Onions and Brie
Focaccia adapted from The Fundamental Techniques of Classic Bread Making
Makes 2 loaves (I used half for this recipe)
For the dough:
8 cups bread flour
1 cup whole wheat pastry flour
3 1/2 cups warm water
1 1/2 tbs. salt
1 tbs. active dry yeast
2 tbs. olive oil
Topping:
1 tbs. olive oil
2 onions, sliced
5 button mushrooms, sliced
2 garlic cloves, diced
1/2 tsp. sugar
2 tsp. balsamic vinegar
Dash of salt and pepper
4 oz. brie, cut into small pieces
Thyme, to taste
Oregano, to taste
1. Combine the flours, water, salt and yeast in mixer bowl and mix on low speed until blended, then increase speed to medium and mix for about 7 minutes, until dough is smooth. Spray cooking spray on a sheet pan.
2. Place dough on lightly floured surface and divide in half (I refrigerate half to use later in the week).
3. Place remaining half of dough in center of prepared sheet pan. Cover with plastic wrap and set aside for 3 hours.
4. Uncover dough and carefully stretch it to the borders of the pan. Using your fingertips, gently “dot” the top of the dough with shallow holes. Lightly drizzle olive oil over dough. Cover with plastic wrap and set aside for 30 minutes.
5. Meanwhile, preheat oven to 450 degrees. Prepare the topping: Heat 1 tbs. ollive oil on small saucepan over medium-high heat. Add onions and cook about 5 minutes, until browned. Add in mushroom and cook additional 5 minutes. Add garlic, sprinkle with sugar and mix together. Stir in balsamic vinegar and cook about 5 additional minutes over medium heat. Set aside.
6. Lightly sprinkle prepared dough with salt and pepper. Top evenly with brie. Top with cooked onion and sprinkle with thyme and oregano. Bake for about 20-25 minutes, or until crust is golden brown. Serve and enjoy!
~How have you enjoyed “the little things” lately?
