Cacio e Pepe Focaccia Croutons

You need to try these!

Super cheesey, spicy and crunchy! Perfect on a salad or a soup, or as a snack 😋

INGREDIENTS

-1 focaccia square

-1/4 cup EVOO

-1/4 cup grated Pecorino Romano

-1-2 tsp ground black pepper

METHOD

1. Cut the focaccia in 1" cubes, place on a baking tray, drizzle with oil and toss

2. Add half the amount of cheese and half the amount of pepper and toss

3. Bake @ 400F ° for 15 minutes but check them after 10

4. Once they are golden brown, take them out and add the remaining cheese and pepper.

5. Let them cool and enjoy!

Buon Appetito!

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Tomato & Pesto Soup with Cacio e Pepe Focaccia Croutons

When I crave tomato soup, but do not have any ripe tomatoes or much time to cook, this three ingredient recipe is what I go for!

It takes thirty minutes from start to finish, including making the croutons.

INGREDIENTS FOR 2

- 1 passata

- 3 tsp EVOO

- 1 garlic clove

- 1 tsp salt

- 1 tsp of pesto (optional, but recommend)

METHOD

1. Heat oil in a wide pan or pot

2. Add minced garlic and sauté for 30 seconds

3. Add passata, add 2 cups of water to the bottle, shake and add to the pan

4. Add salt and simmer for 20-25 minutes

5. Plate, garnish with pesto, croutons and more Pecorino Romano if desired and Buon Appetito!

Find the croutons recipe in previous posts @chefrosangelaatte

#tomatosoup #easytomatosoup #pestoandtomato #vegetarianfood #mediterraneanfood #mediterraneandiet #healthyfood #croutons #focaccia #cacioepepe #yumyumyum #thefeedfeed #food52grams #foodandwine #Italianfood #italianchef #foodblogger #bonappetit

NO KNEAD BUTTERNUT SQUASH FOCACCIA

You have to make this focaccia for your Thanksgiving and/or Christmas dinner!

It is extremely easy, and incredibly delicious!

Mix the dough the night before and refrigerate. The day of, leave it a room temperature until doubled in size, stretch and fold, let it rise, press in an oiled pan, let it rise again. Garnish, bake and serve!

INGREDIENTS

-750 g AP flour

-250 00 flour

-600 ml of lukewarm water

-8 gr of instant dry yeast

-2 cups of butternut squash pureé

-20 gr salt

- Delicata squash for topping 16 half slices

-Garlic confit for topping 20 cloves plus some oil

-Rosemary for garnish

-EVOO to drizzle on the bottom

METHOD

1. Mix flour and salt

2. Dissolve yeast in lukewarm water

3. Add water and yeasts to the foiyr and mix

4. Add the pureé and mix with a wooden spoon, yhen with your hands,.until well combined

5. Place in an oiled, large plastic container with a tight fitting lid

6. Let it sit at room temperature for a few hours stretching and folding every so often

7. Cover and refrigerate

8. The morning of, take it out of the refrigerator and let it sit at room temperature until doubled in size

9. Stretch and fold one more time, then let it rise again

10. Once risen, pressams stretch the dough in an oiled pan

11. Bring the oven to 400F° and let dough rise again

12. Garnish, bake for 25-30 minutes. Place on a cooling rack and enjoy!

Buon appetito!

* Place leftovers in a food safe plastic bag or containers and refrigerate or freeze

#nokneadfocaccia #squashfocaccia #focaccia #homemadefocaccia #fallfood #easybread #thanksgivingfood #thanksgivingmenu #bonappetit #foodandwine #food52