video 1
I love it when Mediterranean restaurants serve bread with an olive oil dip as an appetizer. I make it at home all the time.
Focaccia bread dough is always easy to assemble and can be made with different herbs and different toppings. I am making mine with whole wheat and on a heated stone. The result is just as fluffiest as it would have been if I raised it the traditional way in a deep tray.
This is a great and easy bread to bake on the weekend and have it ready for busy weekdays. You can also bake a few of them a day ahead of the Thanksgiving holiday and have them ready in advance for the family’s dinner or as an appetizer with the dip.
MEK Whole-wheat Focaccia with Sun-dried Tomatoes Dip
3 cups whole wheat flour
5 cups all-purpose flour
4 tsp instant dry yeast
2 tsp sugar
¼ cup olive oil
2 tsp salt
2 ¾ cups warm water (you could need ¼ cup more water)
Cherry tomatoes-split in half
Fresh parsley cilantro or any other herb
4 tbsp olive oil for drizzling on the top
For the dip:
2 roasted garlic heads
3 sun-dried tomatoes
⅓ cup feta or queso fresco cheese
½ cup extra virgin olive oil
Salt and black pepper
Fresh parsley
Sumac powder
I made the roasted garlic by cutting ¼ inch from the top. Then drizzle with olive oil, salt, and pepper. Place in the baking cups and cover them. Now bake at 400 F for 25 minutes.
Dissolve yeast and ½ tsp sugar in ½ cup warm water and let it rest for 5 minutes.
Combine the flour, the rest of the sugar, and the oil. Make a well in the center and pour in the activated yeast. Add the rest of the water gradually and knead it. Knead it till you have a smooth pliable dough. Cover it and let it rise for an hour.
Then punch it down and add salt to it. Knead it again till the salt is well-corporated. Cover it and let it rise again.
Now divide the dough in half. Sprinkle dry flour over the parchment paper and shape it into a rectangle. Arrange tomatoes and herbs on top if using any. Drizzle it heavily with olive oil and sprinkle some salt on top. Now let it rest while we heat our oven.
Turn on the oven to the highest heat setting and place a tray in the lowest position. Then transfer your bread to the hot oven and bake for 5 minutes. You have to remember that the baking time depends on the tray material. I used stone so mine took 5 minutes. If using an aluminum tray then it will take longer to bake.
video 2
MEK Kiymali Pide- Turkish pizza with ground beef
For the dough:
– 2 tsp dry active yeast
-1 tsp sugar
-3 cups all-purpose-flour (390 g)
-2 tbsp olive oil
-1 tsp salt
-1 ¼ cup lukewarm water
For the Ground beef filling:
-¼ cup olive oil
– 3 garlic cloves- chopped finely
-1 medium onion- chopped finely
– 1 lb or 455g ground beef
-½ tsp black pepper powder
– ½ tsp or to taste salt
– ¼ tsp chili flakes
-1 bell pepper- chopped finely
-½ tsp sumac berry powder or some lemon juice
-A handful of fresh oregano leaves
For the white sauce:
– 8 Oz. cream cheese- room temp
-½ cup milk
-Feta cheese and mozzarella cheese for sprinkling on top
– 1 egg- whisked for the egg wash
– Sesame seeds and nigella seeds
Activate the yeast in lukewarm water along with the sugar. Let the yeast foam for five minutes. Then add flour and oil to it. Mix stir and knead the dough. Keep kneading with strokes till the texture becomes smooth and creamy. Knead the dough for a good 5-8 minutes. Then cover your dough bowl and let it rise in a warm spot till doubled in size.
Heat oil in the pan. Transfer garlic and onions to it and saute till softened. Add the rest of the ingredients in the order given in the list. Cook the meat till the moisture evaporates. Make sure to add the bell peppers once removed from the heat. As we don’t want to overcook our bell peppers. Let the mixture cool down.
Mix cream cheese and milk and whisk to make it smooth. Also, have your cheese ready by your side.
Take the dough out of the bowl and divide it into four or five equal portions. Let the dough balls rest for five minutes before shaping. Then shape the dough balls as shown in the video.
Heat the oven to its highest heat setting and place a rack in the bottom position of the oven.
Spread 2 tbsp of the white sauce in the bottom of the shaped dough, then top it with the ground beef mixture and cheese. Fold over the long edges of the dough over the filling. Giving it an oblong shape, pinch and tuck the dough on the pointy sides. You can cut the extra dough like I did or leave it.
Now brush the edges with egg wash and sprinkle sesame seeds and nigella seeds on them.
Transfer the shaped pride to the heated oven and bake for 5-7 minutes.
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