focaccia-inspired +1 cup
i needed more bread because it was going too fast, so i tested asked gabriel (chatgpt) for an adjustment and tried it out. turned out great! the instructions are all the same. rise and rest can be longer if you'd like. i was lazy with it, so i left it resting for longer than 15 mins and rising for longer.
ingredients
- 3 cups flour
- warm water
- 2 1/4 tsp sugar
- 2 1/4 tsp yeast
- 1 1/2 tsp salt
- 3 tbsp vegetable oil
instructions
- follow the same instructions as the original focaccia-inspired bread recipe.
chili lentils
i'd never cooked lentils before til recently, but i figured they'd make a good staple for me since i'm too tired to cook hella beans for hours. the last beans i made were black beans or pinto with chili powder, so i decided to do the same with my lentils. turned out pretty good, if i do say so myself.
ingredients
- lentils (mine doesn't specify. maybe green or brown)
- water
- butter
- vegetable oil
- chili powder
- garlic powder
- pork & meat rub seasoning
- salt & pepper
instructions
- cook your desired amount of lentils. i use a cheapo aromapot ricemaker. i have to manually stop it because it'll continue to cook.
- melt butter with vegetable oil in a pot or pan over medium heat. i use around 2 tbsp, but use as much or little as you want.
- add chili powder, pork rub, garlic powder, or any seasonings atop the veg oil and butter. bloom for a few seconds to a minute. try not to burn them.
- add lentils and a splash of water to the heated oil + seasonings. mix gently or you'll have complete lentil mush (unless you like that!)
- add water if you'd like. it can help the seasonings distribute better. adjust seasoning if needed.
- add salt and pepper if you'd like.
- take it off the heat. this entire seasoning process should be relatively quick as the lentils are already cooked before getting into the pan.
- enjoy! cool if you'd like. tastes great with the focaccia-inspired garlic butter bread ;o]
focaccia-inspired bread
after watching tons of videos on focaccia and reading a few different recipes, i made my own inspired by all that i'd seen. this recipes uses vegetable oil instead of olive oil (because i couldn't afford it :oB). it turns out pretty darn tasty, though. smells like buttery heaven when baking. big hit with or without garlic butter.
ingredients
- 2 cups flour
- warm water
- 1 1/2 tsp sugar
- 1 1/2 tsp yeast
- 1 tsp salt
- 2 tbsp vegetable oil
- minced garlic (optional)
- butter (optional)
instructions
- in a large bowl, mix flour, sugar, and salt.
- make a well in the middle of the dry ingredients and fill with warm water. do not overflow.
- sprinkle yeast on top of the water and bloom for 30-60 seconds.
- add vegetable oil into the water and yeast.
- mix everything together. rotate the bowl as you mix and scrape with your spatula or spoon. set a timer for 1 minute while doing this. the doug should be sticky around now, but not dripping wet or dry.
- cover bowl with parchment paper, plastic wrap, reynold's wrap, or whatever else. rest for 15 minutes.
- fill a measuring cup or bowl with water. wet hands and stretch the dough slowly. fold it over itself. rotate the bowl and repeat. you should do this 4 times in total for each side.
- cover and rest dough for 15-30 minutes
- repeat the stretch and fold process before transferring dough to baking pan.
- cover and rise dough for an amount of time. 45 minutes to an hour is okay.
-
click for tip
the rise and rest times can go longer than what is written. it's okay.
- stretch dough to fill out the pan. it may not fully fill it, but that's okay.
- add oil on dough and dimple to your heart's desire. try to get the dough as close to the edges of the pan as possible.
- cover and rest dough for 30 minutes. preheat the oven to 425 degrees F at this step.
- after dough's rest, bake bread for 20 minutes
- take bread out of oven and add oil, melted butter + garlic, or whatever else you'd like.
- bake for another 5 minutes or until desired browning at 425.
- take bread out to cool for 10 minutes. or don't.
- enjoy!