Tomato Overload

26 08 2010

It’s nearing the end of summer, and that means tomato overload.  My garden is pumping them out faster than myself or my neighbors can eat them.  So, what does one do?  We could make gallons of marinara sauce, can it and put it away for later.  We could dry them, store them and save them for dinner, or we could dive in and eat them NOW!  And that’s exactly what Jason and I have been doing.  Today we had one of my favorite dishes – Foccacia with fresh tomato, olive oil and basil.  Paired with a simple salad of Romain lettuce tomato and an olive oil dressing.  Delicious!  The foccacia was made from scratch, so it was fresh and hot right out of the oven.  Wow your friends and family and go make this now.

2 1/4 tsp yeast

3/4 cup warm water

2 1/4 cup flour

1 TBSP kosher sea salt

1/4 cup olive oil

1 tsp olive oil

1 tsp sea salt

1 tsp fresh cracked pepper

combine the warm water and yeast, give a quick mix and let sit for 5 minutes.  add the olive oil, salt and 1 cup of flour and mix, continue adding flour until combined and a dough has formed.  Let rise for 1 hour.  Roll out into a rectangle, using the blunt end of a wooden spoon, make indentations in the dough, coat in olive oil and sprinkle with salt and pepper. bake at 350 for 35-45 minutes.  Serve immediately garnished with a slice of tomato, fresh chopped basil and a drizzle of olive oil.




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