Easy Focaccia and a baby recipe

We are garlic bread addicts around here, and sorry to say, we get our fix from those butter- and chemical-laden slices found in a box in the freezer section. Or should I say, we used to, because with a recipe on hand that is this easy and delicious (and despite the generous drizzle of olive oil, probably much healthier), there is no longer any need to rely on those frozen pucks for a fast accompaniment to dinner. Sprinkle whatever suits your taste over the top - I used italian seasoning, coarse ground sea salt, a few red pepper flakes, and a bit of grated parmesan with delicious results, but the possibilities are endless. Mix your favorite shredded cheese into the dough, top with fresh or dried herbs, make it the base for your favorite pizza toppings...don't be afraid to experiment!

No-Fuss Focaccia
slightly adapted from King Arthur Flour

1 1/2 cups warm water
3 tablespoons olive oil (plus more for drizzling)
1 1/4 teaspoons kosher salt
3 1/2 cups all purpose flour
1 tablespoon instant yeast
seasonings/herbs of your choice for sprinkling on top

Lightly grease a 9x13 pan and drizzle 1 to 2 tbsp olive oil in the bottom of the pan.

Combine all ingredients minus seasonings and beat at high speed with an electric mixer for 60 seconds. Scoop sticky batter into prepared pan, pat out to cover bottom (don't worry if the dough wants to spring back, just work it gently into the general shape of the pan), cover with a kitchen towel or plastic wrap, and let rise for 1 hour.

While the dough rises, preheat your oven to 375. When dough is ready, gently poke all over the surface with your clean finger or the end of a wooden spoon. Drizzle lightly with olive oil, then sprinkle with your toppings of choice. Bake until golden brown, 35 to 40 minutes. Cool in the pan for 5 minutes, then carefully turn it out onto a rack to complete cooling. Enjoy warm or at room temperature.

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Another hobby of mine is finding tasty and healthy recipes for Stella, and I thought I might start including baby recipes here and there. This one is easy and makes a great breakfast finger food for babies around 8 months and older. I didn't include a photo because it's not the most attractive concoction, but my little chubs gobbled it right up without hesitation and yours might too.

Oatmeal Scramble
adapted from a recipe on wholesomebabyfood.com

1/4 cup old fashioned oats (not instant or quick-cook), ground in a food processor
1 cup water
1 small apple, peeled and diced
2 egg yolks
dash of cinnamon (optional)

In a small saucepan,  bring water and diced apple up to a boil. Reduce heat and simmer until the apple is tender but not falling apart. Add oats and cinnamon and simmer for 8-10 minutes, whisking continuously. Stir in egg yolk with a spoon or spatula and cook until yolks are set. Cool and break into manageable pieces for baby. Can be stored for a couple of days in the refrigerator.

Well, that's all for now. I don't have anything on the agenda yet aside from some no-knead bread, so I guess the next post will be a surprise.