You will have to forgive me today for a very abbreviated What’s Cooking Wednesday. You see, it is definitely SO one of those weeks for me. I am hoping the pretty picture above helps with the forgiving. Because I made a discovery a few weeks ago that I really should not keep from you – the peperonata recipe I shared with you gets even better when it tops a steamy herb-and-olive-oil-infused focaccia and they cozy up together in the oven. I use Karina’s Gluten-Free Focaccia recipe with a couple of tweaks (oregano instead of basil, brown rice flour instead of sorghum), top it with 1 cup of prepared peperonata and cook the focaccia according to the focaccia recipe, but this would work well with any focaccia, wheat-based or gluten-free. And, be sure to check out all the great recipes over at Shan’s blog, the home of What’s Cooking Wednesday. Oh, and if you like your focaccia plain, be sure to check out this grilled vegetable sandwich.
General Disclosures & Disclaimers
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lord almighty that looks fantastic!!
Yum! I enjoyed the peperonata recipe. Now, I must try this focaccia recipe that you love soo much..:)
It was good! Also, if you do not need to avoid wheat (like I do) or gluten (like the creator of the foccacia recipe does, as she has celiac's) it's a lot cheaper to make the focaccia using a regular recipe with flour etc. The way I made focaccia before was just to use a basic pizza dough recipe and top it, but there are more intricate wheat-based focaccia recipes out there. I just haven't tried any of them