Today’s lunch was awesome! I had been waiting for this all day :) It made the morning go by so much faster at work, too.
I made two mini sandwiches with some homemade Parmesan Herb Focaccia, sliced tomato, basil, and light laughing cow cheese wedges. They were so delicious, but they really made me wish it was summer already and not 30 degrees outside!
Along side my minis, I had some leftover kale, “fries”, and extra sliced tomato. Too bad there’s not enough bread left for a repeat tomorrow!
For a snack before BodyPump, I had a Fage 0% topped with an Orange Cranberry Gnu Bar. I wasn’t sure how I would like the bar crumbled on top of the yogurt, but I loved it! The textures were great together, and the flavor of the bar went really well with the tangy yogurt.
On to the recipe review!
The recipe is actually for the focaccia bread I used for my sandwiches. I bought the newest Eating Well magazine last week and found this amazing looking recipe. After getting some advice from Jenna, I decided to use the first official weekend with no college football to bake! What else was I going to do with my time with no games to watch? :)
In case you don’t have the magazine, they do have the recipe online for the Parmesan Herb Focaccia.
I did have a few modifications, but not on purpose. When I went to mix the dough, I found out that I only had about 2/3 cup of regular flour, so I just made up the rest with whole wheat flour. I was afraid it wouldn’t turn out with that much whole wheat flour, but it turned out great! I also used dried rosemary and dried oregano instead of fresh since I couldn’t find any!
I give this recipe an A – It is so tasty and easy to make! It does take a long time to rise, but the amount of time you’re actually doing something (mixing, etc) is only about 30-40 minutes.