Appetizers, Bread, Cheese, Dinner, Italian, Recipes, Side Dishes, Vegetarian

Pull-Apart Rosemary Garlic Bread

May 31, 2023

This made to share pull-apart rosemary garlic bread is baked until the crust is a gorgeous shade of gold, and the interior is soft and fragrant from the herbs, butter, garlic and parmesan cheese. It’s so delicious that you will be going back for seconds and thirds.

Food & Wine magazine mentions that making this bread is for bakers of all skill levels and after making it multiple times I absolutely agree. It’s a lot of fun to make and the final result is a delicious variation on garlic bread.

All-purpose flour, a bit of sugar, rapid rise yeast, milk, and butter are mixed up in a stand mixer before being formed into a ball and set aside in a warm area to rise.

When the weather is warm (always in Hawaii) I cover the dough and place the bowl out on the deck to rise. Some toaster ovens offer a dough proofing setting. If your climate is cool, you might put your bowl in the oven with the light turned on. Otherwise you may leave it out on your counter but expect it to take a bit more time to double in size.

While the dough is rising, make the filling.

Butter, cheese, parsley, rosemary, garlic, salt and pepper are mixed in a bowl and set aside until ready to use.

One hour of rise time and the dough has doubled in size.

It’s time to roll the dough into 12 round disks. Don’t worry too much about getting them perfectly round.

A tablespoon of filling is spread over the dough rounds that are stacked on top of one other before placing in the baking pan.

Occasionally the dough can be a bit uncooperative, meaning it will resist keeping its shape once rolled out. If it springs back just give it another roll or two and it should be fine.

The stacked dough circles are placed in the baking pan and set aside for the final rise.

After 45 minutes the dough has risen and filled up the empty spaces in the pan.

Baked for 45-50 minutes, the bread emerges from the oven looking spectacular.

The final touch is melted butter brushed over the warm bread followed by a sprinkling of Maldon salt.

This bread goes with just about anything. I serve it often with pasta dishes, but it is superb with roasted chicken, grilled steaks, fish and chicken, herb baked tofu and salads. Any leftover slices would be perfect toasted and topped with sunny-side up eggs for a quick lunch.

Pull-Apart Rosemary Garlic Bread

Recipe by Kiyo

Servings

4-6

servings

Adapted from Food & Wine

Ingredients

For the dough
2 1/4 cups (270g) all-purpose flour, plus more for work surface
2 tablespoons (25g) granulated sugar
2 teaspoons rapid-rise yeast
1 1/2 teaspoons kosher salt (I use Diamond Crystal)
2/3 cup (158g) whole milk, warmed
3 tablespoons (42.6g) Earth Balance Buttery Sticks or unsalted butter
For the filling and topping
6 tablespoons (85g) Earth Balance Buttery Sticks or unsalted butter, softened
1 cup (90g) finely grated parmesan cheese
2 tablespoons finely chopped flat leaf parsley
2 teaspoons finely chopped rosemary (1 1/2 teaspoons for a milder rosemary flavor)
1 large garlic clove, finely grated (Microplane works well)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon Earth Balance Buttery Sticks or unsalted butter, melted (to brush on baked bread)
1/2 teaspoon flaky sea salt such as Maldon (to sprinkle on baked bread)

Directions

Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with a paddle attachment. With mixer running on low speed, beat in warm milk and Buttery Sticks or unsalted butter. Beat on low speed until just combined, 30-45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. For colder climates, turn your oven light on when you start mixing the dough, then place covered dough bowl in oven. The warm oven environment will help your dough to rise.
Meanwhile, stir together butter, parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.
Once dough has doubled in size, punch down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 3 tablespoons each). Using a small rolling pin, roll dough rounds into a 4-inch disk. You may also flatten each piece of dough with your hands (the disks do not need to be perfectly round). Spread about 1 tablespoon of filling onto one side of each disk. Stack disks, cheese side up, on top of each other. Turn stack of dough onto its side, and place in an 8 1/2-4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise in a warm spot until almost doubled in size, about 45 minutes. Preheat oven to 325 degrees.
Bake loaf on middle rack until golden brown, 45-50 minutes, covering loosely with aluminum foil if needed to prevent over browning. Transfer loaf pan to a wire rack and let cool for 10 minutes. Invert loaf onto wire rack, turn upright, and let cool for 10 minutes. Brush with melted butter and sprinkle with flaky salt. Serve warm.

Notes

Leftover garlic bread can be frozen and reheated (covered in foil) in a toaster oven.

Dinner, Grill, Italian, Lactose Free, Pork, Recipes, Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

January 7, 2022

I posted this pork tenderloin recipe in 2015 and it’s been one of our favorites ever since. In that recipe, the pork was cut into medallions and grilled then served with a side of asparagus and potatoes or spinach and frites. We always had enough leftover pork to use in a sandwich which turned out to be a real winner. We finally realized that this pork tenderloin recipe was worthy of making just for sandwiches alone. It is delicious sliced and served with the tangy dressing on a kaiser roll or sourdough, and topped with lots of peppery arugula.

Most markets carry thinly sliced prosciutto which works best for this recipe. I bought this packet at Whole Foods.

The fresh herbs, lemon, garlic and red pepper flakes combined with olive oil make a delicious marinade and dressing for the pork.

The pork tenderloin is seasoned with the marinade then wrapped with prosciutto. It’s best to tie the tenderloin so the prosciutto stays in place as you cook the pork.

It doesn’t take long for the pork to cook as it is a small cut of meat that should be cooked to just the right temperature (145F degrees).

The prosciutto becomes crispy once grilled. It adds a flavorful punch that enhances the pork tenderloin.

Cut thin slices of the pork tenderloin and drizzle some of the reserved dressing over it then stack it on your favorite bread. Arugula is a really nice addition for this sandwich, however, if you are not a fan of arugula any other greens such as romaine or butter lettuce would be a good substitute.

This is a delightful sandwich that is easy to prepare. Pork tenderloin is lean and the prosciutto adds a little umami flavor that is most welcome.

Prosciutto Wrapped Pork Tenderloin Sandwiches

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Author: Kiyo Miller

Serves: 6

Ingredients

For the dressing:
¼ cup extra virgin olive oil
1 tablespoon + 1 teaspoon freshly squeezed lemon juice
2 teaspoons lemon zest
2 scant teaspoons minced fresh rosemary
1 tablespoon finely chopped fresh sage
2 teaspoons minced garlic
½ teaspoon kosher salt
½ teaspoon red pepper flakes
For the pork:
1¼ pound pork tenderloin, trimmed well
kosher salt
black pepper
2 ounces thinly sliced prosciutto
To serve:
Rolls or bread of your choice, mayonnaise, Dijon mustard, Swiss cheese (optional), arugula

Preparation

Combine sauce ingredients in a small bowl. Set aside
Lightly season pork tenderloin with kosher salt and pepper. Rub some of the sauce onto the tenderloin coating well. Reserve the rest of the sauce for serving. Wrap the prosciutto slices around the pork tenderloin. Tie the tenderloin so the prosciutto stays in place while cooking.
Preheat gas grill or prepare charcoal grill to medium-high heat. Clean grill grates and brush well with oil.
Grill the tenderloin covered, turning occasionally to ensure the prosciutto is browned and crisp. Check for doneness with an instant read thermometer. The internal temperature should register 145 degrees.
Let pork cool before slicing into thin pieces. This will make it easier to slice the pork. You may refrigerate the pork and cut it once it has chilled a bit. Serve on your favorite roll or bread with mayonnaise, Dijon mustard, reserved dressing, arugula and Swiss cheese if you like.

Bread, Dinner, Italian, Lactose Free, Recipes

Fresh Herbs & Onion Focaccia

April 9, 2020

I saved this focaccia recipe from a 1996 Food & Wine magazine (yes 24 years ago!). Over that period, I have made it quite a few times, but not for several years. So with extra time on my hands (and a nudge from John) I decided to bake this beautiful focaccia last weekend. The dough rises quickly and smells divine even before it is formed and baked. This recipe has been fool-proof, turning out perfectly time after time.

Luckily if you don’t grow your own herbs, you can find them easily in any market.

A cup of minced onion is cooked in a bit of olive oil and the fresh herbs are added to the onions before being mixed into the dough. Don’t skip this step. The few minutes it takes to mince the onion and herbs and sauté until slightly softened will be well worth your time.

I used rapid rise (bread machine) yeast so the dough doubled quickly, in about an hour. If you use regular active dry yeast, the rising time could take up to 2 hours. Either of these is fine.

The dough rises until it has doubled in bulk. You will then punch down the dough and let it rise again for another 45 minutes or so. Now it is ready to be shaped and placed in your pan. Along with the onion that is incorporated in the dough, extra slivers of softened onion are added on top with raw sesame seeds and Maldon salt. Chili flakes, poppy seeds, more fresh herbs, and olives are other options. Or leave it plain with just a sprinkling of coarse salt.

The dough is billowy and soft, and flecked with herbs.

Beautiful focaccia with a light open crumb makes for a tender bread that is perfect with your favorite Italian meal or split and used for salami and cheese sandwiches. This is the reason I saved my old favorite.

Fresh Herbs & Onion Focaccia

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Adapted from Food & Wine Magazine

Author: Kiyo Miller

Serves: 17x13-inch focaccia

Ingredients

Fresh Herbs & Onion:
3 tablespoons extra virgin olive oil, plus more for brushing
1 cup (packed) minced yellow onion
1 medium garlic clove, minced
¼ cup finely chopped fresh basil
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
freshly ground black pepper
Dough:
1½ cups lukewarm water (105-115 degrees)
1 cup lukewarm 2% lactose free or regular milk (105-115 degrees)
1 scant tablespoon table salt
2 teaspoons sugar
(1) ¼ ounce envelope rapid rise yeast (also known as bread machine or instant yeast - 2¼ teaspoons)
6½ cups bread flour (spoon & level measuring method)
cornmeal for dusting
Topping:
1 large onion, sliced into thin wedges and separated into strips
Raw sesame seeds
Maldon sea salt for sprinkling
olive oil

Preparation

For the herbs & onion mixture: Heat olive oil in a medium skillet over moderate heat. Stir in the onion and garlic, reduce the heat to low and cook until softened, about 4 minutes. Add the herbs and a generous amount of pepper and cook for 1 minute. Transfer to a large bowl. Stir in the water, milk, salt and sugar.
Measure bread flour into a medium bowl, add yeast and whisk together.
Stir flour 1 cup at a time into the herb-liquid mixture until the dough becomes too stiff to stir. Turn out the dough onto a lightly floured work surface. Knead the dough until smooth, supple and elastic, about 5 minutes, kneading in only as much flour as necessary to keep the dough from sticking.
Generously grease a large bowl with olive oil. The dough is very lively and will double in size so use the largest bowl you have. Transfer the dough to the bowl and turn to coat with the olive oil. Cover the bowl with plastic wrap and a kitchen towel. Set aside in a warm draft-free spot until doubled in bulk, about 1 to 1½ hours.
While the dough is rising, sauté the onion slices for the topping in a bit of olive oil on medium-low heat until just softened, about 4 minutes or so. Don't let them brown or soften too much as they will cook again in the oven.
Once doubled in bulk, punch down the dough. Re-cover the bowl and let rise again until doubled, about 45 minutes to 1 hour.
Brush olive oil over the bottom and sides of a 17-by-13-by1-inch dark heavy aluminum baking sheet (I use my jelly roll pan). Sprinkle cornmeal on the pan and tap out excess.
Punch down the dough and turn it onto a cornmeal-dusted work surface. Turn the dough over and over to coat lightly with cornmeal and shape into a large, rough rectangle. Lift the dough and place in the prepared pan. Don't worry if it loses its shape in the transfer, it is very forgiving. Gently pull, push and pat the dough so it fills the baking sheet. Let the dough rise uncovered in a draft-free spot until billowy, 45 minutes to 1 hour.
While dough is rising, preheat oven to 450 degrees with the rack positioned in the bottom third. If using a baking stone, place on the rack and heat for at least 30 minutes.
Scatter the sautéed onions evenly over the top of the dough. Dip your fingers in olive oil and make many deep indentations in the dough, pressing sautéed onion strips into the dough gently. Brush lightly with olive oil. Sprinkle with sesame seeds and Maldon sea salt.
Place the baking sheet in the oven (on the baking stone if using) and bake for about 20 minutes until the edges are crisp and the focaccia is a deep golden color. Remove from the oven and brush extra virgin olive oil (optional) over the top. Using a large metal spatula, slide focaccia onto a large rack to cool.
Let cool before cutting into pieces with a bread knife. Leftover focaccia can be frozen in Ziploc freezer bags.

Rosemary

Pull-Apart Rosemary Garlic Bread

Pull-Apart Rosemary Garlic Bread

Ingredients

Directions

Notes

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