Now is the time to get out and about with the picnic basket in tow.
Wendy Paul shares how to make picnics pretty and easy!
Rosemary Focaccia Bread
1 3/4 cup warm water
1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. Kosher salt
2 tbsp. fresh chopped rosemary, or 1 tbsp. dried rosemary
5 cups flour
1 cup olive oil, divided
Activate the yeast in the warm water, let stand for 10 minutes to proof and become bubbly.
In a mixing bowl, (I used my KitchenAid) add sugar, salt, rosemary, and flour and 1/2 cup oil. Add the warm water and yeast mixture, and mix together with a dough hook.
Mix on medium speed until the dough comes away from the bowl, about 2-3 minutes.
Grease a bowl and cover with plastic wrap to rise for 1 hour in a warm place, on the counter.
Once your dough has doubled in size, grease your jelly roll pan with the remaining oil, and pour out the dough onto the pan. Press with your hands, stretching the dough to fit the pan. Flip the dough once, and continue to press the dough with your fingers leaving grooves and finger marks. Sprinkle with Kosher salt, and more oil if needed, and let stand for 1 more hour to rise once more.
Preheat your oven to 425 degrees, and bake your Focaccia bread for 25 minutes, until golden brown. Then let sit to cool, don’t cut the warm bread, as it will become dry.
Pressed Italian Sandwiches
1 recipe Rosemary Focaccia Bread, (recipe above)
1/4 lb. sliced dry salami
Roasted red peppers
12 slices Provolone cheese
Fresh basil leaves
Baby lettuce
1 cup Pesto sauce
Cut your bread in half, spreading the bottom and top layers with pesto. Then layer your bread with salami, roasted red peppers, cheese, basil and lettuce.
Cover with the top layer of Focaccia, and wrap tightly with plastic wrap to seal. Place your wrapped large sandwich on top of a bread board or cookie sheet, and cover with a top cookie sheet or bread board. Then place a heavy skillet or brick on top to add pressure to the sandwich.
Refrigerate for at least 6 hours or overnight. Unwrap the sandwich and cut in to pieces just before serving.
Lemon Water
1 gallon cold water
2 tablespoons citric acid (found at Gygi or Kitchen Kneads- if you are local)
2 tablespoons pure lemon extract
2-3 cups sugar (per taste)
Mix together and serve after refrigerating for at least 1 hour.
Twice Baked Potato Salad
8-10 potatoes, peeled and cubed
1 cup light sour cream or Greek yogurt
1 medium sweet onion, caramalized
2 garlic cloves, roasted and minced
3 green onions, sliced
1 cup shredded cheddar cheese
4 hard boiled eggs, cooled and chopped
1 cup bacon pieces
1/2 tsp. black pepper
1 tsp. kosher salt
2 tbsp. olive oil
1 tsbp. lemon juice
Smoked Paprika, for garnish
Boil your potatoes until fork tender. Remove from the heat, and drain. Place in a large bowl, olive oil, salt and pepper, and lemon juice.
Add your potatoes to the oil and lemon juice mixture. Toss to coat and refrigerate the potatoes to cool slightly.
Add the sour cream, onions, garlic, cheese, eggs, and bacon. Toss and cover and refrigerate until ready to serve. Sprinkle with smoked paprika.
Studio 5 Kitchen Sponsored by: Blendtec www.blendtec.com
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