We survived a second week of rain. Jordan always jokes that the kids and I are solar powered, he might be right. Everyone was moody and lethargic finally the weather cleared and we were able to take a nice long walk in the sun light.
This time it was cold, hurricane induced rain so we got some emergency supplies together, baked two kinds of bread including a delicious skillet focaccia bread, and made roasted tomato and red pepper bisque, I’ll be sharing that recipe later in the week. First let’s talk about my Focaccia.
Tender chewy bread topped with a blend of olive oil, Italian herbs,and fresh parmesan. Made in an oven safe skillet, preferably cast iron, and ready from start to finish in an hour.
Skillet focaccia bread is the perfect side dish for soups, pastas, salad or perhaps a chicken marsala. It also makes a great sandwich bread and is an excellent introduction for people interested in baking with yeast.