GREAT FIND, KERMANIG FOCACCIA BREAD

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I found this amazing Authentic Local Armenian Bakery, “KERMANIG “I’m absolutely addicted to their focaccia bread. I love it soft and warm right of the oven. Brush it lightly with extra virgin olive oil and top with dried rosemary, oregano, thyme, and Greek Feta cheese.  Bake in the oven at 350F for 10 minutes.

For the photos below, brush the focaccia with one tablespoon of extra virgin olive oil on the top side. Bake the focaccia 350F. for 20 minutes or until golden. Check on it after 10 minutes so it doesn’t get over-baked. Let cool completely if using for a salad. THIS BAKE TIME OF 350F. IS FOR ALL THE BAKED IN OVEN FOCACCIA. If making a pizza do not bake first, place your favorite toppings on the focaccia right from the bag, bake at 45O  for 8 to 10 minutes maybe longer so keep an eye out until toppings and focaccia are baked and cheese has melted. Eat hot right out of the oven!

WILD OR BABY ARUGULA & IMPORTED PROSCIUTTO WITH BURATA CHEESE OVER BAKED MOZARELLA & BASIL FOCACCIA

BAKED FOCACCIA BREAD WITH BABY SPINACH, BABY HEIRLOOM ROMA OR CHERRY TOMATOES, GREEK FETA CHEESE, POMEGRANATE SEEDS, OR FRESH RASPBERRIES OR STRAWBERRIES.

WILD OR BABY ARUGULA OR BABY ROMAINE LETTUCE OVER BAKED GARLIC & CHEESE FOCACCIA BREAD. ADD GOAT CHEESE, HEIRLOOM BABY TOMATOES, FRESH BASIL SLICED, THINLY SLICED WHITE OR RED ONION, BALSAMIC GLAZE!

MAKE A FABULOUS PIZZA! USE MOZZARELLA & BASIL BAKED FOCACCIA AND TOP WITH YOUR FAVORITE PIZZA TOPPING. MINE BELOW HAS FRESH TOMATO SAUCE, ONION, JALAPENOS, FRESHLY GRATED PARMESAN CHEESE, AND  A COUPLE OF PEPPERONI I SNUCK IN!

SOME OTHER IDEAS FOR THE FOCACCIA BREAD. “CHICKEN SALAD”, “TUNA SALAD”, “REFRIED BEANS WITH CHILE, SLICED JALAPENO AND MELTED MONTEREY CHEESE”, “GRILLED VEGETABLES”, “FISH TACOS”, “CHOPPED RAW VEGETABLE SALAD”, “TURKEY BACON, LETTUCE & TOMATO, WITH LIGHT MAYO”, “FLUFFY SCRAMBLED EGGS, (NO NITRATES) CHOPPED BACON, WITH SALSA”!

SALAD DRESSINGS 

SIMPLE LEMON DRESSING

My three personal favorite dressings are, “Lemon and Extra-Virgin Olive Oil VINAIGRETTE,” “CHAMPAGNE VINAIGRETTE,” AND, “SHALLOT VINAIGRETTE”. These are simple and clean tasting dressings that don’t overpower the salad. Great over grilled fish and veggies!

3 tablespoons fresh lemon juice

LEMON VINAIGRETTE

1 tablespoon seasoned rice wine vinegar

¼ cup extra virgin olive oil

1/8 teaspoon kosher salt

In a bowl whisk all ingredients together. The dressing can be stored in the refrigerator for up to 4 days

SHALLOT VINAIGRETTE

1 tablespoon shallot chopped fine

1 tablespoon Dijon mustard

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

2 tablespoons  of seasoned rice vinegar

4 to 5 flat Italian leafs

In a blender add all of the ingredients and blend for 20 seconds until emulsified.

Store any leftover dressing in an air-tight container. The dressing will keep for 3 days.

CHAMPAGNE VINAIGRETTE

1 tablespoon minced shallot

1/2 cup of extra virgin olive oil

1/4 cup of Champagne vinegar

1/4 teaspoon kosher salt

In a bowl whisk all of the ingredients together.

You can store the leftover dressing for up to 3 days in the refrigerator. 

EAT, AND LIVE “WELL”!

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