Our Little Chef

Enzo is so into cooking with me. I cannot use a cutting board, pan or strainer w/o my little slugger. On Saturday he helped me w/ Focaccia which turned out GREAT! If you are looking for a simple and yummy bread to go w/ your Italian meals I recommend this recipe. You can make 2 rounds, 2 loaves or even breadsticks from this dough. I have never tried the loaves, that'll be next, but so far the rounds are my favorite. The breadsticks would have been more moist had I cooked them just under 10 minutes.


2 1/2 to 3 C. all-purpose or bread four
2 T chopped fresh or 1 T dried rosemary leaves, crumbled
1 T sugar
1 t salt
1 package regular or quick active dry yeast (2 1/4 t)
3 T olive or vegatable oil (go w/ olive oil on this one)
1 C very warm water (120-130 degrees)
2 T olive or vegetable oil
1/4 C grated Parmesan cheese

Mix 1 C flour, rosemary, sugar, salt and yeast in a large bowl. Add 3 T oil and the warm water and beat w/ mixer on med speed for 3 minutes, scraping bowl frequently. Stir in enough flour until dough is soft and leaves sides of bowl.
Knead 5-8 min. Let rise in greased bowl covered loosely w/ plastic wrap for 30 min.
Spread cornmeal on your pizza stone or grease 2 cookie sheets. Deflate dough and divide in half. Shape each half into 10-in rounds. Cover loosely with plastic wrap and let rise 30+ minutes. Heat oven to 400. Gently make depressions about 2 inches apart in dough w/ fingers. Carefully brush w/ olive oil, sprinkle with cheese. Bake 15 minutes (or 13) and serve warm.

If you want to use this bread for some yummy sandwiches let rise 1 hour the second time and do not make the depressions. Cut into 8 pizza-like slices and then cut each slice open and fill w/ sandwich goodies.


Enzo made this playdoh car for his daddy too; loves to create.