Tandoori Spiced Ribs with Raita

tandoori spice ribs-beyondthebayou Charred, delicious, tender ribs never gets old. I love ribs and these tandoori spiced ribs will become a new favorite for you and your family. The tandoori spice is amazing but what really knocks everything out of the park is the tamarind glaze. Make sure you buy a few racks, because I almost had a whole rack to myself, they were that addicting!

I paired these tandoori ribs with a delicious cucumber raita. The perfect cooling side! Cucumbers are tossed with some yogurt, coriander, cumin, garlic and salt. For brightness, I added some delicious freshly torn mint.

Run, don't walk to make these ribs!

Enjoy!

tandoori spice ribs-beyondthebayoublog

Tandoori Ribs with Tamarind Glaze

  • 12 ounces full fat greek yogurt
  • 2 tablespoons tandoori seasoning
  • 1 bunch green onions
  • 1 serrano pepper (If you want less heat, use half of a pepper)
  • 3 cloves garlic
  • 1/2 onion rough chopped
  • 1 1/2 teaspoon kosher salt
  • 2 racks baby back ribs, membrane on back removed

Tamarind Glaze

  • 1/2 cup tamarind paste
  • 1/4 cup brown sugar
  • 1/2 cup apple cider vinegar

Cucumber Raita

  • 1 medium English cucumber
  • 1 cup plain greek yogurt
  • 1/2 teaspoon coriander, ground
  • 1/4 teaspoon cumin, ground
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves,minced
  • 2 tablespoons fresh mint leaves, torn

Tamarind Glaze

  1. In a saucepan, place tamarind paste, sugar and apple cider vinegar over medium heat. Bring to a boil and then remove from heat--keep in a warm place until ready to use. 

Cucumber Raita

  1. Cut cucumber in half and then cut on the bias. In a bowl combine the yogurt, coriander, cumin, salt and garlic. Stir well. Add the cucumber, mint leaves and toss to combine. 

Tandoori Ribs

  1. In a blender combine the, greek yogurt, tandoori seasonings, green onions, Serrano pepper, garlic, onion and salt and blend. Place rack of ribs in a large ziplock bag and pour in the marinade. Let marinade for a minimum of 2 hours. 

  2. Preheat oven to 350°degrees. Remove ribs from marinade and pat some of the marinade off. Place in some heavy duty foil and sprinkle with more tandoori seasoning. Wrap tightly and bake for 2 hours until tender. 

  3. Raise oven temp to 375° Unwrap the foil and baste with the tamarind glaze. Roast for 3-5 minutes. Serve with more of the glaze and the cucumber raita. 

 

Blueberry Custard Cake

Berry season is in full swing and this blueberry custard cake is calling your name! blueberry cake-beyondthebayoublog.com

This cake was perfect! Fresh plump blueberries and bright lemon made this cake a winner! I loved how it had a custardy texture--if that is a word!

A few weeks ago I had gone home to New Orleans and took my parents on a trip to Mississippi to go blueberry picking. It was a first and will definitely not be the last time, I'm really thinking about making this a yearly tradition!

The heat was the real deal and once we were done picking, our wonderful host cooled us down with some watermelon slices and a blueberry cake to top off the evening. It. Was. Perfect!

The recipe for this blueberry custard cake was adapted from Bon Appetit. The recipe originally called for rhubarb, but I subbed blueberries and it was yummy!

blueberry cake beyondthebayoublog

blueberry cake-beyondthebayoublog.com

Blueberry Custard Cake

  • 4 Tbsp. melted unsalted butter (cooled, plus more room-temperature for pan)
  • 1 cup all-purpose flour (plus more for pan)
  • ¾ tsp. baking powder
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup sugar
  • ¼ cup sour cream
  • 2 Tbsp. dark rum
  • 2 tsp. finely grated lemon zest
  • 1 cup blueberries (halved lengthwise if thick)
  • 2 tablespoons turbinado sugar to sprinkle on top (optional)
  • 9 inch springform pan
  • powder sugar for dusting
  1. Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.
  2. Arrange blueberries over batter. Don't press blueberries into batter, just arrange right on top. Sprinkle turbinado sugar and bake until cake is golden on top and browned around the sides, 40-45 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.

  3. Dust with powdered sugar and serve. 

Recipe is adapted from Bon Appetit

Crawfish Etouffee w/ Cornmeal Drop Biscuits

crawfish etouffee with biscuits- beyond the bayou food blog Crawfish season is still in full swing!

Crawfish etouffee with cornmeal drop biscuits!

Yes!

Creamy crawfish etouffee topped with moist buttermilk biscuits that is more of a cornmeal base. Even better, I added minced chives the my batter, because I love them and they add such great flavor.

Enjoy friends!

crawfish etouffee with biscuits- beyond the bayou food blog

Crawfish Etouffee w/ Cornmeal Drop Biscuits

  • 1 tablespoon olive oil
  • 1/4 cup onions, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon creole seasoning
  • 1/3 cup white wine
  • 3 tablespoons roux
  • 1 cup crawfish tails
  • 1/2 cup peas
  • 1/2 cup carrots, diced
  • 1 1/2 cup seafood stock
  • 2 teaspoons Worcestershire sauce
  • a few dashes of hot sauce
  • 1 teaspoon kosher salt

Cornmeal Drop Biscuits

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons minced chives
  • 1 cup cold buttermilk
  • 8 tablespoons unsalted butter, melted (reserve 2 tablespoons to brush on top of biscuits)
  1. In a oven proof skillet, heat 1 tablespoon of olive oil. Add the onions, celery, and bell peppers. Sauté for 3-4 minutes and then add in the garlic and creole seasoning. Stir and cook for 2-3 minutes. Add white wine and roux. Cook for 2 minutes more and then toss in the crawfish tails, peas, carrots and seafood stock. Cook for 5 minutes and then add the Worcestershire, hot sauce and salt. Taste for seasoning. Remove from heat. 

  2. Preheat oven to 475°

  3. Whisk the cornmeal, flour, baking soda, baking powder, sugar, salt and chives in a bowl and place aside. Combine the buttermilk and melted butter in a medium size bowl and stir. Butter should form clumps from being added to the cold buttermilk.  Add the buttermilk mixture to the dry ingredients and stir with a wooden spoon or spatula until everything is incorporated and the dough starts to pull away from the sides of the bowl. Using a greased large spoon or scoop, add a scoop of batter on top of the crawfish etoufee. Place all over. Brush some melted butter on top and bake for 12 to 14 minutes until the tops are golden brown. 


Down Home Seafood Stuffed Crab

new-orleans-stuffed-crab-with-shrimp-www.beyondthebayoublog.com-1.jpg

new orleans stuffed crab with shrimp-www.beyondthebayoublog.com The time for parties and get together's are upon us and if you really want to impress, make these seafood stuffed crabs! Sweet flakey crab meat mixed with even sweeter tasting shrimp and spices that makes for great hors d'oeuvres or a great entree paired with some sides.

My parents really showered me with all the things I love recently when in town, being mostly food and items that are hard to get out here in the big D. One of those things they brought were some crab shells that they cleaned up and was just waiting to get stuffed.

new orleans stuffed crab with shrimp-www.beyondthebayoublog.com

This recipe is really quick to put together. I decided to puree the shrimp but you can finely chop it and fold into the crab mixture. You are basically making a crab-shrimp like cake/burger.

This is one of my favorite things to eat, especially along side a nice fried seafood platter. A little hot sauce and lemon squeezed on the side and your good-to-go!

Also, if you want, make them into some cakes and have a delicious burger!

new orleans stuffed crab with shrimp-www.beyondthebayoublog.com-1

The finishing touch is with some breadcrumbs and grated parasean cheese add for great texture with a little crunch. I hope y'all enjoy this as much as I did!

Seafood Stuffed Crab Shells

  • 1 pound crab meat
  • 1/2 pound shrimp
  • 1/2 a onion (diced)
  • 1/2 a bell pepper (diced)
  • 1 a stalk celery (diced)
  • 2 teaspoons garlic (minced)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoon creole seasoning
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon freshly minced thyme
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons panko bread crumbs plus 1/2 cup more for topping
  • 4 tablespoons grated parmesan cheese plus 1/2 cup more for topping
  • 4 tablespoons mayo
  • 1 1/2 teaspoon kosher salt
  • 1 egg white
  • 3 tablespoons melted butter
  • 5-6 crab shells, cleaned
  1. Preheat oven to 375 degrees

  2. In a mixing bowl combine the crab, chopped shrimp, onion, bell pepper, celery, garlic, Worcestershire sauce, Creole seasoning, granulated garlic, thyme, cayenne pepper, bread crumbs, parmesan cheese, mayo, salt and egg white. Gently mix the mixture together until well combined.
  3. Stuff the cleaned crab shells with the mixture until all is gone. Mix together the remaining breadcrumbs with the parmesan cheese and melted butter. Top roughly 1 tablespoon of bread crumb mixture on top. preheated oven. Cook for 10-15 minutes until topping is nice and golden brown.
  4. Serve with some hot sauce and lemon wedge! Enjoy!

Chilled Creamy Corn Soup With Shrimp Cucumber Salad

chilled sweet corn soup with shrimp cucumber salad-www.beyondthebayoublog.com-1 If you are tired of grilling corn or making nice summery corn salads, cool down with this flavorful creamy corn soup topped with a light and refreshing shrimp and cucumber salad! Perfect for the summer days and really can be put together in no time!

The soup is only a handful of ingredients. Fresh basil and ginger are steeped into the soup and then strained out. The aroma is amazing!

Milk or cream is not needed! The natural thickening agents in corn (corn starch) will thicken it up nicely. When shucking the corn, make sure to get the milk, it will add more flavor and help to thicken.  Also, reserved the cobs to make a quick corn stock.

chilled sweet corn soup with shrimp cucumber salad-www.beyondthebayoublog.com

I really enjoyed how light and refreshing the soup turned out, that I'm thinking of ways to tweak it and change it up. Next month I'm planning a dinner with friends and would love to turn it into a "corn pudding."

Regardless, have fun with different flavors. I bet lemongrass would be nice and aromatic! Hope you enjoy the recipe as much as I did!

chilled sweet corn soup with shrimp cucumber salad-www.beyondthebayoublog.com

Chilled Corn Soup With Shrimp & Cucumber Salad

Corn Stock

  • 4 corn cobs, shucked and corn kernels placed aside
  • 1 bay leaf
  • 1/2 onion rough chopped
  • 1 teaspoon black peppercorns
  • 4 cups water

Corn Soup & Shrimp Cucumber Salad

  • 2 tablespoons butter
  • 1 small leek, trimmed cleaned and sliced thinly
  • 2 cups corn stock
  • 4 cups corn kernels (from cobs to make stock)
  • 1 inch piece of fresh ginger smashed and left whole
  • 2 sprigs fresh basil
  • kosher salt to taste
  • a pinch white pepper, ground
  • 1/2 pound shrimp
  • 3 tablespoons diced cucumbers
  • 2 tablespoons diced red onions
  • 1 teaspoon minced ginger
  • 2 tablespoons greek yogurt
  • lime juice to taste
  • a pinch of kosher salt
  • fresh cracked black pepper
  • fresh torn basil to garnish

Corn Stock

  1. Combine all ingredients in to a pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 30 minutes to an hour. Strain and place aside. 

Corn Soup & Shrimp Cucumber Salad

  1. In a pot over medium heat, melt butter then add leeks. Sweat for 1-2 minutes then add the corn, corn stock, ginger and basil. Cook for 10-20 minutes, then turn off heat and let everything sit for 5 minutes. 

  2. Bring a pot of salted water to a boil and drop in shrimp. Cook for 4 minutes until done. Shock in ice water and then rough chop the shrimp. Toss shrimp, cucumber, red onion, ginger and yogurt in a bowl. Season with the lime juice, salt and black pepper to taste. 

  3. Take out the basil sprigs and ginger. Ladle soup into a blender and puree until smooth. Strain into a bowl and season with salt and white pepper. Chill in the refrigerator.

  4. Ladle the chilled soup into a bowl and top with the shrimp cucumber salad. Garnish with fresh torn basil and enjoy!

 

Cracklin' Cornbread

cracklings cornbread-www.beyondthebayoublog.com Cracklin' cornbread is a Southern delicacy and a delicious one in fact. I remember only having it once when I was a little girl. Actually, I  remember not really enjoying it, since, I was more use to the "cake-like" cornbread my parents would make from the Jiffy cornbread box. You guys know what I'm talking about. But of course, as I have gotten older my taste buds have changed and I appreciate the corn-forward flavor with bits and pieces of crispy bacon cooked into the batter.

cracklings cornbread-www.beyondthebayoublog.com

The recipe is adapted from chef Sean Brock with a few changes. I recommend getting good quality cornmeal. A drizzle of some cane syrup and dollop of butter and you are good to go! Serve this along side some beans or smothered pork chops. Drools!

Please let me know your thoughts on this recipe--do you prefer a sweeter cake-like cornbread or a non-sweet dense one?

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Cracklin' Cornbread

  • 4 ounces bacon, chopped
  • 1 cup cornmeal, coarse ground
  • 1 cup cornmeal, fine ground
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cane sugar
  • 1 3/4 cups whole-milk buttermilk
  • 1 large egg, lightly beaten
  • 2 egg yolks, lightly beaten
  • butter and cane syrup for serving
  1. Place a cast iron skillet into an oven preheated at 450 degrees. While oven is preheating, finely mince the bacon and place into a large skillet and cook over medium-low heat. Stirring frequently so that it doesn't burn, make sure the fat is rendered and the bacon is crispy. Remove bacon and place on a paper towel to drain, reserve the bacon fat, you'll need 5 tablespoons. 

  2. Combine the cornmeal, salt, baking soda, baking powder, sugar, and bits of bacon into a medium bowl. Place 4 tablespoons of bacon fat, buttermilk, and eggs into another bowl and combine. Stir the wet ingredients into the dry ingredients to combine, do not overmix. 

  3. Take the skillet from out of the oven and place on the stove. Add the last tablespoon of bacon fat and swirl it around. Pour in the batter and distribute it evenly, it should sizzle. 

  4. Bake the cornbread for about 20 minutes, until a toothpick inserted int he center comes out clean. Seve with some butter and cane syrup.

Creole Crawfish Monica

Crawfish Monica Recipe-www.beyondthebayoublog.com Crawfish Monica. This is a dish I remember my dad making for me and my brothers. I remembered it was a dish I wanted for my B-Day sleepover that my friends raved about. It is a dish that is well-known in New Orleans and a favorite at Jazz Fest. Just how this dish is a favorite of mine, I'm sure it will become a favorite of yours. Quick and simple to prepare. And no, you do not need to use zucchini noodles, pasta is traditional, but they were pretty tasty with this healthier version.

Crawfish Monica Recipe-www.beyondthebayoublog.com

I love Crawfish Monica and I know some can be pretty impartial to crawfish, but I find crawfish to have a lot of flavor.

Crawfish, tomato, cream, butter, pasta, and some seasoning. No, problems here for me!

That is all it needs. Full of flavor, light, a little cheese on top at the end, and bam! You have a great dish.

Crawfish Monica Recipe-www.beyondthebayoublog.com

Shrimp can easily be substituted but take advantage of the crawfish season which is fairly short and if not enough rain prior to the season, small mud-bugs will make it a rather bad season. The more rain, the bigger they are.

I hope y'all enjoy this dish as much as I do. What do you like to do with leftover crawfish tails from a boil?

Crawfish Monica Recipe-www.beyondthebayoublog.com

Crawfish Monica

  • 3 tablespoons butter
  • 1 cup crawfish tails
  • 2 garlic cloves, minced
  • 2 teaspoons creole seasoning
  • 1 14.5 ounce e can of diced tomatoes
  • 1 tablespoon hot sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons heavy cream
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 package zucchini noodles
  • 1 cup green onions, thinly sliced
  • 1 cup Parmesan cheese
  1. In a saucepan over medium heat, melt the butter. Once melted, add the crawfish tails and cook for 1-2 minutes. Add the garlic and creole seasoning and saute for another 2-3 minutes. 

  2. Add tomatoes, hot sauce, Worcestershire sauce, heavy cream, salt, and cayenne pepper. Cook for 5-6 minutes. 

  3. While the sauce is cooking, in a skillet over medium heat, add  1 cup of water and then the zucchini noodles, cook until heated through. ( You want the noodles to be al dente)

  4. Toss or spoon some of the crawfish sauce over the noodles and garnish with green onions and parmesan cheese. 

Pasta can be substituted for the zucchini noodles.

 

Fluffy Pumpkin Pancakes With Praline Sauce

image-20.jpeg

Fluffy Pumpkin Pancakes Fluffy pumpkin pancakes, yes! Guys, we still have about two more months of the pumpkin craze--since it takes until after Christmas to get out of our systems. Growing up, pancakes was not really a thing for breakfast. It was heavy doses of creamy grits with a lot of butter. "Hard" fried eggs or scambled eggs with plenty of chopped green onions. Those yummy Louisiana hot links, not Pattons, but the ones from the grocery store round the corner made.

I am not saying we never made pancakes. Busting out the Bisquick and tossing a few eggs and milk up in there, oh, and taking it up a notch with some vanilla extract. Yea, we were fancy then. Pouring over some Aunt Jemima syrup!

When I  found out I loved to cook, I went down to Commander's Palace in Uptown Nola to get a little part time job and worked a night in the kitchen. That. Night. Changed. My. Life. I must say, I drove my parents mad since everything had to be made from scratch. Oh, and the line, "let's go to the farmers market." But digging around, I found that cooking and working in restaurants was in my genes. It was a matter of time until I found my passion.

But, getting back to these pancakes...I love how trends influence what will be made and seasonal produce inspiring everyone. Right now it is all about pumpkin mania and I am jumping on the bandwagon; again, because in all honesty, it only comes around 3 months out of the year. It is sorta like crawfish season. You eat until you can't anymore, but you still want to get another few pounds because you know the season will be done with soon. These pancakes are fluffy due to separating the egg whites from the yolks and whipping them up until soft peaks form. After that, they are folded into the batter. I made pancakes like this before and was surprised at how airy and fluffy they were. I love this technique!

Easy Fluffy Pumpkin Pancakes

I opted to buy canned pumpkin, there are great brands out there with agood product. A little bit of pumpkin pie spice, milk, brown sugar, vanilla, eggs and bam! ( In my emeril voice) you have some great tasting pumpkin pancakes. The praline sauce  is a treat and can be used for ice cream or some bread pudding in the near future--if making it for bread pudding, add a few splashes of whiskey ;)

Praline Sauce

Fluff Pumpkin Pancakes

Fluffy Pumpkin Pancakes

  • 1 1/2 cup all purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons brown sugar
  • 1 1/2 cup milk
  • 2 eggs seperated
  • 1 cup pumpkin puree
  • 4 tablespoons melted butter
  1. Whisk flour, salt, baking powder, vanilla, spices, and brown sugar in a bowl place aside.
  2. In a seperate bowl, whisk together the milk, pumpkin, melted butter and egg yolks.
  3. Fold the wet ingredients into the dry mixture.
  4. in another bowl, beat the egg whites until soft peaks form. Fold the mixture into your batter
  5. Spray or grease a skillet over medium heat and pour in 1/4 cup of batter for each pancake.
  6. Cook pancakes for about 3 minutes each side. Enjoy!

Pomegranate Rosé Syrup

Pomegranate rosé Syrup quick and easy-www.beyondthebayoublog.com This pomegranate rosé syrup is going to elevate your next spritzer. Your next cocktail. The lonely bowl of vanilla ice cream that just needs a little something extra other than chocolate or caramel syrup. So quick and easy to whip up, let's get going!

Pomegranate rosé syrup quick and easy-www.beyondthebayoublog.com

It is a beautiful balance of the wine, vanilla, and tart-sweet and crunchy pomegranate seeds. I know I shouldn't have been eating this from the spoon, but I could not resist! Just wait and see what I paired this amazing syrup with.

I hope you enjoy this tasty and quick syrup just as much as I did and please let me know!

 

Pomegranate Rosé Syrup

A great syrup for drinks and sweets. A must have in your recipe repertoire.

  • 1 cup rosé wine
  • 1/2 cups sugar
  • 1 cup pomegranate seeds
  • 1 half vanilla bean (can substitute for 1/2 teaspoon of vanilla extract)
  • 1 pinch kosher salt
  1. Pour wine and sugar into saucepan and heat over medium heat. Stir until dissolved.

  2. Add pomegranate seeds, vanilla and kosher salt and reduce for 10-15 minutes over medium heat.

The Makings Of Gumbo: Roux

Day 1: Making the roux. gumbo New Orleans

Roux is the base of all things gumbo and some say it is what will make or break your gumbo. The weather is perfect and it is that time of year where everyone in New Orleans, Lafayette, and surrounding areas make one of  the ultimate comfort food dish, gumbo. This will be a three part post to throw out any doubt anyone has about how to go about making gumbo. No more being intimidated, I'm going to show you step by step that making gumbo is a simple process and by no mends intimidating. So, here is day one, roux. Let's get started!

Check out this video I made!

 

gumbo roux

Okay, you can do this.

Roux varies in color, time, and just about always ends with a worn out arm. Growing up my parents always made the deep peanut buttery color roux. I've seen gumbo as dark as a cast-iron skillet, but I tend to go for a deep brown because I love the nuttiness is brings to the final product. Till this day, once the nutty aroma starts to fill the air, I am transported back into my parent's kitchen during the holidays.

Typically it goes, dark roux is for gumbo cooked with game such as duck, quail, and rabbit. I will never forget my time working at Emeril's and the guys were making the roux. I have never seen roux made in that capacity. Blown away by the precision, the care and attention to detail. They cooked the roux in these extremely large square pans that hold roughly 42 quarts of product. In and out the oven it went, stirring often until the final color was achieved.

gumbo roux

*Caution, roux can burn and taste bitter. Watch the heat. I was taught, instead of turning down the heat, just moved your skillet off the burner and continue to stir. Remember, you are cooking with a heavy bottom skillet that conducts heat very well, so it stays hot.

Roux equals equal parts flour+fat. That is it.

1 cup of flour to 1 cup of your choice of fat. Usually used is lard, shortening, a canola or vegetable oil.

*Another note to remember is that you should take your roux off the fire once you are close to that deep dark brown color. It continues to cook once pulled from heat and usually will be a shade or two darker.

gumbo roux

https://vimeo.com/243967975

 

Roux

Day 1 of the step by step guide to making gumbo.

  • 1 cups rendered fat or canola oil
  • 1 cups all purpose flour
  1. Make the roux by heating your fat or oil of choice in a large cast-iron or heavy-bottomed pot over high heat
  2. Whisk in flour and reduce the heat to moderate. Continue to whisk until the roux takes on a deep brown color. Remove from heat.

Focaccia

focacciabreaditalian Focaccia is probably one of the first artisanal bread I tried other than a baguette or your usual Pullman loaf. By no means am I a baker. I love the thought of knowing how to bake sweets or bread, but honestly, it is a hit and miss.

My first encounter with focaccia was at my first job in Uptown New Orleans. My mornings were so early, but good thing that is when all of the baking went on. I watched the guy as he poked holes into the dough and then drizzled it with olive oil and rosemary. While baking, the smell of the yeasty dough and fresh herbs were intoxicating. Bread+olive oil, need I say more?

Focaccia bread and dough

For this recipe, I used a spice mix called dukkah. What is dukkah? It is an Egyptian spice blend full of all sorts of surprises and flavor bombs! Recipes for this is never ending, but always include nuts, spices, and seeds. I placed a few tablespoons of the spice mixture into the dough, but get creative y'all! There are a ton of different yummy varieties to try...

Rosemary+Flaked Salt Tomato+Basil Rosemary+Olives Italian Seasoning+Parmesan

focaccia bread italian dough

There will be two rises for the focaccia. The first one once it is mixed up and placed inside of a bowl for at least one hour, and the second time when it is laid out on the pan with the oil and spices.

Enjoy!!

Focaccia Recipe

  • 1 3/4 cups warm water
  • 1 packet dried active yeast
  • 1 tablespoon sugar
  • 4 1/2 cups all purpose flour
  • 1 tablespoon kosher salt
  • 3/4 cups olive oil
  1. Place the warm water, yeast, and sugar in a small bowl. Place bowl in a warm area until the yeast begins to bubble, at least 10-15 minutes. 

  2. In the bowl of a stand mixer, attached with the dough hook, combine flour, kosher salt, yeast mixture and 1/2 cup of olive oil. Mix on low speed until everything is incorporated. Once the dough comes together, knead for 5-6 minutes on medium speed until smooth and soft. If dough is too sticky and tacky, sprinkle with a little more flour. 

  3. Transfer dough to a clean, lightly floured surface and then knead by hand for 3-4 minutes. Remember to keep some flour close by just in case dough is still sticky and tacky. 

  4. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover with plastic wrap and cloth towel. place in a warm place until dough has doubled in size. Around 1 hour. 

  5. Coat a sheet pan or jelly roll pan with remaining olive oil. Begin pressing down on the dough and stretching it. Turn over to coat the other side. Continue to stretch until dough fits the size of your pan.  Make finger holes all the way through the dough. 

  6. Put dough in a warm place until it has doubled in size, around 1 hour. Preheat the oven to 425 degrees while dough rises. 

  7. Once the dough has doubled, sprinkle the top of focaccia with coarse salt and drizzle a little more olive oil on top. Add chopped rosemary or your choice of seasoning. 

  8. Bake the focaccia until golden brown, about 25-30 minutes. Let cool and enjoy!

If you choose to add a spice mixture and seasoning to your dough, such as fresh chopped rosemary or the dukkah spice mixture, make sure to add 2 tablespoons when you incorporate all ingredients into the stand mixer. Or, you can sprinkle on top before baking.