Cheater Mini Focaccia Bread

Who doesn’t like Focaccia Bread? Nobody I know of anyway. Well, Gammy wants to stay gluten free so I have to make my own serving of bread to have with dinner each night. Some nights Bastone, some nights Carte Musica and some nights I just gotta have Focaccia. There is always some bread dough waiting  for me in the fridge. But you could use some of the dough available in the grocery store.

Poppop's easy bread1.jpg

Take as big a wad of dough as will work for you tonight, off of the ball of bread dough that you have in the fridge. Or just get some in the store on your way home.

Cheater Mini Focaccia bread1

Shape it like an oversized hockey puck and let it rise for about 15 minutes or until it gets a little puffy.

Cheater Mini Focaccia Bread2

When it’s puffy poke some  dimples in it.

Cheater Mini Focaccia Bread3

Put whatever you want into the dimples then very lightly drizzle some olive oil into the dimples. This pic shows rosemary, chopped onion and red pepper flakes but you can us whatever YOU want for YOUR Cheater Mini Focaccia Bread. Here is a good wikipedia article about Focaccia Bread. Bake at 450F for about 6-10 minutes depending on how crispy (or not) that  you want it.

Cheater Mini Focaccia Bread

Bon Appetit!  It’s great with some real good extra virgin olive oil for dipping that has been jazzed up with some red pepper flakes or whatever YOU want to jazz up your olive oil with.

 

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Cheater Mini Focaccia Bread BigOven - Save recipe or add to grocery list Yum
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Course bread
Cuisine Italian
Prep Time 5 minutes
Cook Time 6-10 minutes
Passive Time 20 minutes
Servings
Ingredients
Course bread
Cuisine Italian
Prep Time 5 minutes
Cook Time 6-10 minutes
Passive Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Take as big a wad of dough as will work for you tonight, off of the ball of bread dough that you have in the fridge. Or just get some in the store on your way home. Shape it like an oversized hockey puck and let it rise for about 20 minutes or until it gets a little puffy. When it's puffy poke some dimples in it.
  2. Put whatever you want into the dimples then very lightly drizzle some olive oil into the dimples. This pic shows rosemary, chopped onion and red pepper flakes but you can us whatever YOU want for YOUR Cheater Mini Focaccia Bread. Here is a good wikipedia article about Focaccia Bread. Bake at 450F for about 6-10 minutes depending on how crispy (or not) that you want it.
  3. Bon Appetit! It's great with some real good extra virgin olive oil for dipping that has been jazzed up some red pepper flakes or whatever YOU want to jazz up your olive oil with.
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Risotto with leftover rotissarie Chicken

IMG_2191Put  1 tbsp. of olive oil and about a tbsp. butter in a medium size sauce pan at medium high.  We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also.  When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent.  Add the rice and mix it all up so the rice becomes covered with the oil and butter.

 

 

 

IMG_2192

Add the wine and and a little more butter and stir it in. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about  forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It’ll be there waiting for you.  Or, you could buy some stock or some bullion powder.

 

 

 

IMG_2200

That’s our frozen stock settling in. Stir it up fairly often. Use a wooden spoon and  keep it from sticking to the bottom of the pot. The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice is done the way you like it.

 

 

IMG_2189

While all that is going on cut up the chicken into the size chunks you like.

 

 

IMG_2196

Core and seed a tomato then dice it.

 

IMG_2197

 

 

 

IMG_2202Add the chicken, tomatoes, peas and the cheese.

 

 

 

 

IMG_2203  Mix it up until the cheese has begun to melt.

 

 

 

 

IMG_2205

 

Serve up your risotto! With some of poppop’s, er, your homemade bread and some good wine!

I couldn’t help myself. I garnished it with a little chopped basil leaves.

 

 

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Risotto with leftover chicken and peas BigOven - Save recipe or add to grocery list Yum
You can make this with shrimp, ham, Diced cooked carrots, lima beans, etc., etc. Or just the risotto.
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Rating: 0
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Add to Meal Plan:
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. Put 1 tbsp. of olive oil and a tbsp. butter in a medium size sauce pan at medium high. We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also. When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent. Add the rice and mix it all up so the rice becomes covered with the oil and butter. Add the wine and and a little more butter and stir it in. Add about 1 cup of the stock. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It'll be there waiting for you. Or, you could buy stock or powdered bullion. Stir it up fairly often. Use a wooden spoon and keep it from sticking to the bottom of the pot.The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice done the way you like it.
  2. While all that is going on cut up the chicken into the size chunks you like. Core and seed the tomato then dice it.
  3. When the rice is done to your satisfaction add the chicken, peas, tomato and the cheese. Stir it up wit the wooden spoon. Until the cheese has started to melt (3-4 minutes)
  4. Serve up! your risotto! With some good wine and YOUR homemade bread.
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