1. Skip to Menu
  2. Skip to Content
  3. Skip to Footer>


Thyme and Shallot Focaccia with Extra Virgin Olive Oil

1 ½-cups warm water
3-tbsp bold Extra Virgin Olive Oil plus additional 1/4 cup for drizzling) (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
1 ¼-tsp sea salt
3 ½-cups unbleached, all purpose flour
1-tbsp instant yeast
¼-cup thinly sliced shallots
2-tsp fresh thyme, chopped
1-tsp coarse sea salt for sprinkling on top (optional)
~Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom
~Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
~Scoop the sticky batter into the prepared pan, cover the pan and let it rise at room temperature for 60 minutes, until it become puffy
~While the dough is rising, preheat the oven to 375°F
~Gently poke the dough all over with your index finger
~Distribute sliced shallots and chopped thyme evenly over the surface of the dough
~Drizzle dough with ¼-cup Extra Virgin Olive Oil and sprinkle with sea salt, if desired
~Bake the bread till it's golden brown, 35 to 40 minutes
~Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack
~Serve warm or at room temperature

Disappearing Dinner Rolls

2 cups warm water (110-115°)

2/3-cup instant nonfat dry milk

4-tsp instant dry yeast

¼-cup sugar
2-tsp salt

1/3-cup Whole Fruit Blood Orange Olive Oil

1 egg, room temperature

5 ½-cups bread flour
Melted butter for brushing (optional)
~In the bowl of your stand mixer using the paddle attachment, combine the water and the milk powder and stir so the milk dissolves
~Add the yeast, sugar, salt, olive oil, egg and 2 cups of the flour, mixing on low to combine and then on medium for 2 minutes
~Stop the mixer and add 2 more cups of flour, mixing on low to combine and then on medium for another 2 minutes
~Stop the mixer and change to the dough hook. Mix on medium low while adding the remaining 1 ½-cups of flour until the dough cleans the sides of the bowl. Knead another 2 minutes
>~Lift the dough from the bowl and rub bowl with oil
~Return the dough to the bowl and then turn dough over to coat with oil
~Cover with plastic wrap and allow to rise until double in size (approximately 1 hour)
~Form the dough into two balls and place on floured cutting board or counter
~Roll out each ball into a circle a little over 12-in diameter
~Using a pizza cutter, cut each circle into 16 pie wedges
~Roll each wedge from the outside of the circle toward the center
~Place rolls with the tip downward on parchment lined pans
~Allow dough to rise until double in size (approx. 1/2 hour)
~Bake at 375° for 12 minutes or until nicely browned
~Brush with melted butter while still hot (optional) and cool on wire rack

Shopping Cart

Your Cart is currently empty.

Login Below

Search for Products