A Perfect Feast

The Equipment Needed

An Instant Read Thermometer- You’ll need this to test the temperature of the water you’ll use to make this bread.
A Food Scale- For perfect bread results, be sure and weigh your flour.
A 14×10 Baking Pan- I use a nonstick baking pan for this recipe.

The Ingredients Needed for Black Truffle Cheese Focaccia Bread

Yeast- Be sure and use active dry yeast for this recipe.
Olive Oil- Make sure you use a good quality extra virgin olive oil. I really like California Olive Ranch olive oil. It has a soothe, not bitter taste.
Bread Flour- Be sure and use bread flour for this recipe. I like King Arthur brand.
Sea Salt- Use flaky sea salt, like Maldon, to add extra flavor to your bread.
Black Truffle Pecorino Cheese– Moliterno al Tartufo or Black Truffle Pecorino Cheese is a really flavorful cheese that adds great flavor to this bread.

How I Made my Bread

First, I carefully weighed and measured all my ingredients.
Next, I stirred together my honey, water, and yeast so that the yeast could activate.
Then, I added the flour, oil, and salt. And, I just stirred until the dough formed.
Next, I kneaded my dough and let it rise for one hour.
Then, I put the dough in the pan, and let it rise some more.
Finally, I sprinkled on all the toppings, and baked the focaccia.

If you love focaccia, you simply must try this fantastic Black Truffle Cheese Focaccia Bread.

Black Truffle Cheese Focaccia Bread

Focaccia with a black truffle Pecorino topping.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Rising Time 1 45

Total Time 2 25

Course Bread

Cuisine Italian

Servings slices

Equipment

14×10 baking pan

Ingredients

1 tbsp. honey
1 cup warm water (105 degrees)
2¼ tsp. active dry yeast
½ tsp. kosher salt
6 tbsp. extra virgin olive oil
3 cups bread flour (360g)

For the Focaccia Topping:

2 tbsp. extra virgin olive oil
½ tsp. dried oregano
¼ tsp. each red pepper flakes and garlic powder
½ tsp. flaky sea salt
1 cup finely grated Black Truffle Pecorino cheese

Instructions

In a large mixing bowl, stir together the honey and water. Sprinkle with the yeast and let sit ten minutes, until foamy.
Stir in the kosher salt and a quarter cup of the oil. Add the flour and stir until a kneadable dough is formed. Add more flour if you need to.
Dump the dough on a floured board and knead for eight minutes, adding more flour if the dough gets sticky. You may need an extra cup of flour. The dough should be fairly smooth and stretchy when you're done.
Place the dough in a well oiled bowl. Cover with a slightly damp kitchen towel and let it rise in a warm place for one hour. I like to turn on my oven, just until I can feel a bit of heat. Then, I turn off my oven and put the bowl of dough in.
When the hour is up, put the dough in a 14×10 baking pan with one inch sides, that has been oiled on the bottom and sides, with two tablespoons of olive oil. Stretch the dough out so it fills the whole pan. Cover the pan with plastic wrap and refrigerate for thirty minutes. Start preheating the oven at this point, to 425 degrees, so that it will be nice and hot for the bread.
Remove the dough from the refrigerator. Dimple it all over with your fingers. Mix together the oil and spices and paint the entire pan of dough with it. Add the rest of the toppings and bake for about 18 minutes.
Take it out of the pan immediately, and let it cool on a wire rack.

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Tried this recipe?Let us know how it was!

Black Truffle Cheese Focaccia Bread

Focaccia with a black truffle Pecorino topping.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Rising Time 1 45

Total Time 2 25

Course Bread

Cuisine Italian

Servings slices

Equipment

14×10 baking pan

Ingredients

1 tbsp. honey
1 cup warm water (105 degrees)
2¼ tsp. active dry yeast
½ tsp. kosher salt
6 tbsp. extra virgin olive oil
3 cups bread flour (360g)

For the Focaccia Topping:

2 tbsp. extra virgin olive oil
½ tsp. dried oregano
¼ tsp. each red pepper flakes and garlic powder
½ tsp. flaky sea salt
1 cup finely grated Black Truffle Pecorino cheese

Instructions

In a large mixing bowl, stir together the honey and water. Sprinkle with the yeast and let sit ten minutes, until foamy.
Stir in the kosher salt and a quarter cup of the oil. Add the flour and stir until a kneadable dough is formed. Add more flour if you need to.
Dump the dough on a floured board and knead for eight minutes, adding more flour if the dough gets sticky. You may need an extra cup of flour. The dough should be fairly smooth and stretchy when you're done.
Place the dough in a well oiled bowl. Cover with a slightly damp kitchen towel and let it rise in a warm place for one hour. I like to turn on my oven, just until I can feel a bit of heat. Then, I turn off my oven and put the bowl of dough in.
When the hour is up, put the dough in a 14×10 baking pan with one inch sides, that has been oiled on the bottom and sides, with two tablespoons of olive oil. Stretch the dough out so it fills the whole pan. Cover the pan with plastic wrap and refrigerate for thirty minutes. Start preheating the oven at this point, to 425 degrees, so that it will be nice and hot for the bread.
Remove the dough from the refrigerator. Dimple it all over with your fingers. Mix together the oil and spices and paint the entire pan of dough with it. Add the rest of the toppings and bake for about 18 minutes.
Take it out of the pan immediately, and let it cool on a wire rack.

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Tried this recipe?Let us know how it was!

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by Sharon

April 24, 2021

Chocolate Peanut Trail Mix Cookies

Chocolate Peanut Trail Mix Cookies are filled with peanuts, pretzels, and chocolate covered candies. I start these cookies by making my favorite chocolate chip cookie dough. Then, I stir in the pretzels, nuts, and candies. Finally, I chill the dough and then bake the cookies …

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by Sharon

April 22, 2021

Lamb Gyros with Cucumber Yogurt Spread

Lamb Gyros with Cucumber Yogurt Spread are one of our favorite sandwiches. I start this sandwich by mixing together a lamb and herb mixture and baking it in a loaf pan. Next, I thinly slice the meat, and grill it along with the homemade pita. …

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by Sharon

April 19, 2021

Chocolate Covered Strawberry Pancakes

Chocolate Covered Strawberry Pancakes are one of our favorite breakfasts. To begin these pancakes, I dip some strawberries in melted chocolate. While the chocolate hardens, I make my chocolate chip pancakes. Then, I top the pancakes with chopped strawberries. Next, I drizzle melted milk chocolate all over the pancakes and strawberries. Finally, I add some whipped cream and chocolate covered strawberries to each plate. All together, these components create a decadent and delicious breakfast.

The Equipment Needed

A Food Scale- For perfect pancakes every time, be sure to weigh your flour.
A Microwave- I use my microwave to melt my chocolate.
A Griddle or Nonstick Skillet- Use an electric griddle or a nonstick skillet to cook your pancakes.
Wax Paper- After I dip my strawberries in chocolate, I like to rest them on wax paper.

The Ingredients Needed for Chocolate Covered Strawberry Pancakes

Milk Chocolate Bars- I always use Lindt Extra Creamy Milk Chocolate bars. But, you could use semisweet or dark chocolate if that’s what you prefer.
Flour- Use all purpose flour.
Sour Cream or Greek yogurt- Whichever one you use, be sure and use a full fat product.
Chocolate Chips- I like to use mini chocolate chips.

How I Made my Pancakes

First, I made my chocolate dipped strawberries. It’s important to stir your chocolate every ten seconds, so that it melts evenly. Chill the berries in the refrigerator, so that they firm up.
Next, I stir up my pancake batter. When you make pancakes, it’s important not to overmix them. Just stir the batter, until no streaks of flour remain.
Then, I cooked the pancakes. It’s important to watch the pancakes, and to make sure they don’t burn. The chocolate chips can burn easily.
Finally, I top the pancakes with the berries and melted chocolate. I also add whipped cream and the chocolate covered strawberries.

If you like chocolate covered strawberries, you need to try these yummy Chocolate Covered Strawberry Pancakes.

Chocolate Covered Strawberry Pancakes

Chocolate chip pancakes topped with strawberries, melted milk chocolate, whipped cream, and chocolate covered strawberries.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings

Ingredients

For the Chocolate Covered Strawberries:

8 strawberries, cored
3.5 ounces milk chocolate, chocolate

For the Chocolate Covered Strawberry Pancakes and other toppings:

1 cup all purpose flour (120g)
1 tbsp. baking powder
¼ tsp. salt
1 tbsp. sugar
1 large egg
1 cup whole milk
¼ cup sour cream or Greek yogurt
2 tbsp. melted butter
⅓ cup mini chocolate chips
2 tbsp. butter, for greasing the pan
2 cups chopped strawberries
1 3.5 ounce milk chocolate bar, chocolate
1 cup whipped cream

Instructions

Begin by making the Chocolate Covered Strawberries: Make sure your strawberries are very dry, so that the chocolate will adhere to your strawberries. Place the chopped chocolate in a bowl and microwave the chocolate, stirring it every ten seconds. Do this until the chocolate is all melted. Dip each strawberry in the chocolate and then place it on a wax paper lined plate. Refrigerate the berries while you make the pancakes.
Begin the pancakes by sifting together the flour, baking powder, salt and sugar into a large mixing bowl.
In a second bowl, beat together the egg, milk, and yogurt/sour cream. Then, stir this mixture into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter, and then the chocolate chips.
Heat a nonstick skillet or griddle, and melt a teaspoon of butter. Depending on what size you want your pancakes, ladle the correct amount of batter onto the skillet. When bubbles appear, flip your pancakes. Add more butter, as necessary.
While the pancakes cook, melt the milk chocolate in a bowl in the microwave. Stir every ten seconds, until the chocolate is all melted.
Top the pancakes with the chopped strawberries and then drizzle them with the melted chocolate. Add some whipped cream and chocolate covered strawberries to each plate.

Tried this recipe?Let us know how it was!

pancakes

by Sharon

April 18, 2021

Chicken Margherita with Balsamic Glaze

Chicken Margherita with Balsamic Glaze is one of my family’s favorite dinners. To start this dish, I bread and fry chicken cutlets. Then, I top the chicken with fresh mozzarella, tomatoes, and basil. Finally, I drizzle everything with balsamic glaze. I love this dish for …

chicken

by Sharon

April 17, 2021

Shrimp Topped Greek Salad with Lemon Vinaigrette

Shrimp Topped Greek Salad with Lemon Vinaigrette is a fast and fresh main course salad. I love this dish for several reasons. First of all, I can have this on the table in a less than thirty minutes. Secondly, I can make this early in …

seafood

by Sharon

April 15, 2021

Blueberry Scones with Meyer Lemon Glaze

Blueberry Scones with Meyer Lemon Glaze are my new favorite teatime treat. I love these scones for several reasons. First of all, these scones only take about fifteen minutes of hands on time. As you know, I adore treats that are quick and easy to make. Secondly, besides the blueberry and lemons, these scones use ingredients I always have on hand. And, lastly, these scones are truly scrumptious. The Meyer lemon adds such great flavor to the scones themselves, and makes the glaze taste divine. But, don’t worry if you can’t find Meyer lemons, this recipe is still yummy with regular lemons.

The Equipment I Used

A Food Scale- For perfect baking results, please weigh your flour and sugar for this recipe.
A Sifter- Be sure and sift together all the dry ingredients.
A Pastry Cutter- Use a pastry cutter to cut the butter into your dry ingredients.
A Pastry Bag- You can use a pastry bag to apply the glaze. Or, just cut the corner off a plastic bag. Or, just use a spoon to drizzle on the glaze.

The Ingredients Needed for Blueberry Scones with Meyer Lemon Glaze

Meyer Lemons- These are a variety of lemons, that smell and taste really great. Of course, you can use a regular lemon.
Blueberries- Be sure and use fresh berries. Frozen blueberries will bleed all over your scones and make them look like moldy blue cheese. I know this from experience, trust me.
Butter- Use very cold, unsalted butter.
Milk- Be sure and use whole milk.
Flour- Use all purpose flour, and be sure and weigh it.

How I Made my Scones

First, I sifted together the dry ingredients.
Next, I cut in the butter until it resembled small peas.
Then, I finished the dough, and formed the scones. You don’t need to use a rolling pin. Just pat the dough out with your hands.
Finally, I baked the scones, and then squeezed on the glaze.

If you love scones, you need to try these easy and delicious Blueberry Scones with Meyer Lemon Glaze.

Blueberry Scones with Meyer Lemon Glaze

Blueberry Scones topped with a sweet Meyer Lemon glaze.

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Prep Time 15

Cook Time 20

Total Time 35

Course Bread

Cuisine American, English

Servings scones

Calories 350 kcal

Ingredients

2¼ cups all purpose flour (270g)
2 tsp. baking powder
⅓ cup sugar (66g)
½ tsp. salt
6 tbsp. cold unsalted butter cut in half inch cubes
2 egg yolks
½ cup heavy cream
¼ cup whole milk
1 tsp. vanilla extract
zest from 1 Meyer lemon
¾ cup fresh blueberries
1 tsp. coarse sugar

For the Meyer Lemon Glaze:

1 cup powdered sugar, sifted
3 tbsp. heavy cream
1 tbsp. Meyer Lemon juice

Instructions

Preheat the oven to 400 degrees, and cover a baking sheet with parchment paper.
Sift together the flour, baking powder, sugar, and salt into a large mixing bowl.
Using a pastry cutter, cut the butter into the flour mixture, until it resembles small peas.
In a small bowl, mix together the yolks, milk, cream, vanilla, and lemon zest. Stir it into the flour mixture, just until no streaks of flour are left.
Dump the mixture on to a floured board. Add the berries to the dough, and pat it all into a circle about one inch thick. Using a floured knife, cut the circle into eight wedges. Place them on a baking sheet, spaced two inches apart.
Brush each wedge lightly with some heavy cream and sprinkle with coarse sugar. Bake them for twenty minutes, or until they're light brown.
Make the glaze by combining all the ingredients. Use a piping bag to apply to the glaze to the scones. Serve warm.

Nutrition

Calories: 350kcal

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Tried this recipe?Let us know how it was!

breads

by Sharon

April 13, 2021

Paprika and Coriander Chicken Stuffed Pitas

Paprika and Coriander Chicken Stuffed Pitas are fresh and delicious Mediterranean sandwiches. I begin this recipe by seasoning chicken breasts with paprika, coriander, and fresh garlic. Then, I let the oven roast the chicken, while I prepare the rest of the dish. First, I make …

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by Sharon

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