Tag Archives: sun dried tomato

Sun Dried Tomato and Jalapeno Bagel

Okay, I admit, I have never eaten this combination ever.

Except this past weekend. If you know me, you know this is my favorite combination.

Every time we headed out of town back in CA,  we loved to pick up assorted bagels and cream cheese: Jalapeno, Sun dried tomato, blue berry, strawberry and more. California bakeries also were renowned for assorted cream cheese and assorted bagels.

bagel1

But, I have never come across a Jalapeno and Sun dried bagel. Until recently. My recipe is loosely based on this one.

Ingredients:

3/4 cup warm water
2 tsp active yeast
3/4 tsp salt
1/2 tbsp sugar
2 jalapenos, minced (de-seeded, optional)
1/2 cup sun dried tomatoes, soaked and sliced
1 cup whole wheat flour
1 cup white flour

Pre- heat oven to 400 degrees.

Combine warm water, yeast, salt and 1 tablespoon sugar. Add flour, jalapenos; mix into a ball.

Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes.

Divide into 6 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.

Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.

Meanwhile, heat oven to broil. Prepare water bath and put it on to boil.

After bagels have risen for 20 minutes, broil for 1 1⁄2 minutes on each side.

Once water bath is boiling, reduce heat. Place bagels, 3 at a time, in water for 1 1⁄2 minutes, turning after 45 seconds.

Drain and place on greased baking sheet. If desired, brush with egg wash (beat egg with 1 tablespoon water).

Bake at 400°F for 18 to 20 minutes.

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Enjoy warm with your favorite cream cheese!

Farro and Sun-dried Tomato Foccacia

Mediterranean in May

I’ve been wanting to bake foccacia bread for a while, so this recipe from the Vegetarian Times Cooks Mediterranean was a perfect one to try. Not only is it healthy incorporating farro into it, but also turned out quite tasty. The farro in the bread gives a nice chewy texture.

I only made half the prescribed quantity. Here is my adapted version.

foccacia

Ingredients:

1/4 cup farro
1/2 cup warm water
1/2 pkg yeast
1-2 tbsp olive oil
1/4 cup sun-dried tomatoes, minced and oil-packed
1 cup all purpose flour, plus additional for kneading
1/4 cup whole wheat flour
1/4 tsp salt
1/2 tsp brown sugar
kosher or coarse salt for the top
dried oregano, for the top
dry red pepper flakes for the top (optional)

Place the farro in a bowl, cover with water and let sit overnight.

Drain and rinse the farro, add transfer to a saucepan. Cover with 2 inches of water and bring the mixture to a boil over high heat. Reduce flame, and let simmer for about 45 minutes, until the farro is cooked. Add water as needed to prevent burning.

Meanwhile, combine warm water and yeast in a small bowl. Let sit for 5-10 minutes. Add 1 tbsp olive oil, minced sun-dried tomatoes, and sugar and mix well.

In a large bowl, mix the flours, and salt. Add the yeast mix and drained, cooked and drained Farro and mix well. Turn the flour onto a well floured surface and knead for 5 minutes, adding any flour as needed if it is sticky. Shape the flour into a ball and roll into a circle and place on a lightly oiled baking sheet. Cover with a towel and let it rise in a warm place for 40 minutes.

Preheat oven to 400 degrees F.

foccacia2

Make dimples on the surface of the dough, drizzle some olive oil, sprinkle kosher salt, oregano and red pepper flakes. Bake for 20-25 minutes until the top is golden. Cut into wedges and serve warm.