Popovers

So simple.

And so darn good.

2 eggs


beaten


1 cup milk


1 tablespoon cooking oil


1 c flour


1/4 teaspoon salt


Mix until smooth. Put in prepared pan. Bake 30-40 minutes in 400 degree oven.

Perfection.

Tender Focaccia

Here's the recipe: Tender Focaccia

The night before you want yummy focaccia: "Put the hot water and 2 cups of the flour in a large bowl and beat for several minutes to develop a smooth batter. If you have the time, add 1/8 t. yeast once the batter has cooled to lukewarm, and set the sponge aside for several hours or overnight; this helps develop flavor in the finished loaf, as well as the soft interior texture."



Go get some sleep.

Whisk the potato flour with the remaining flour, dry milk, yeast, and salt. Add this to the batter a little at a time, while continuing to beat.



Add 2 T. of the olive oil.



Beat, by hand with a large spoon or with the paddle attachment of a mixer set at medium speed, for 8-10 minutes, changing to a dough hook when the dough begins to hold together.



After the dough has become smooth and shiny, put it in an oiled bowl, cover it with a damp towel or plastic wrap, and let it rise for 30 minutes. The dough should have increased by about one third and be puffy-looking.



Don't punch down the dough, but pull the sides of the dough up and over in a folding motion. Do this several times to release some of the gas, then let the dough rise for another 30 minutes.



Drizzle 2 T. of olive oil into a 12 or 14 inch round pan, or 1 T. olive oil into each of two 8-inch round pans. (I used a 12x18 inch sheet pan). Place the dough in the oiled pan(s), gently stretching to fit. Let the dough rest for 30 minutes, then stretch it out a little more. At this point you may refrigerate the dough in the pan(s), tightly covered, for up to 24 hours.





Preheat the oven to 400°F.

Just before baking the focaccia, dimple it with your fingers, brush it with a little olive oil, and sprinkle it with coarse salt or a few sprigs of fresh herb (I used rosemary - dried was good enough for me, but fresh is probably better).



Bake the focaccia for 25-30 minutes, until it's deep brown all over. Remove it from the pan(s) and cool it for 15 minutes before eating. Serve with flavored olive oil, or split for sandwiches. (Note: Because of the size pan I used, this focaccia is too thin to split, but it works well to use for sandwiches as it is. I like it better this way when I make sandwiches with a balsamic reduction for a "sauce". When the bread is split, the reduction just goes right through the bread and makes it look yucky)