A Meal- Angelo Style

We are in the midst of studying the FIAR book Angelo and this past weekend R9 and I made a meal together. If you don't have the Five in a Row Cookbook, I encourage you to get it- whether you are FIAR user or not actually. Who doesn't love the fun of cooking a meal to go with their studies like the different cultures you meet along the way?

Of course we made an Italian meal of linguine and clam sauce with focaccia bread. I skipped the Spumoni. Honestly, I don't think I could tolerate it. Now if I could pull of gelato that would be something! We followed the directions tightly and produced something fun for everyone. Best of all, R9 and I got to spend time in the kitchen together which she really enjoyed.


It had been a long time since I'd made this focaccia recipe that I'd gotten from my mother-in-law, but we'll have to make it again soon. Really soon. I thought you might enjoy it as well.

Focaccia

Mix with mixer using a flat blade until blended:

• 2 ½ c Bread flour
• 1 tbsp yeast
• ¼ tsp salt
• 1 tsp sugar
• 1 tsp garlic powder
• 1 tsp oregano
• ½ tsp basil
• 1 tsp thyme
• 1 dash pepper
• 1 tbsp olive oil
• 1 c slightly warm water

Using knead hook, knead for 2-3 minutes on 2.

Lightly oil a bowl and turn to coat the dough.

Cover with damp cloth and let rise in warm place 30 minutes.

Punch dough down and form into circle about ½ inch thick on greased cookie sheet. I use my baking stone and it turns out really well.

Cover with 2 tbsp olive oil, Parmesan cheese, and coarse sea salt.

Bake at 425 for 14 minutes- a little longer if using a baking stone or warm the stone first.

We've had a fun look at Ancient Rome and tomorrow we'll do some work with birds. I'm planning another Italian meal this week. I think the family vote will be for more focaccia to go with it!