Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Spring Vegetable Focaccia

Hey friends,

This is my favorite time of year to hit the farmers market. The radishes taste sweet, asparagus is everywhere, and those little carrots with the stems still attached make you want to cook immediately. This focaccia is basically my way of bringing all of that back to the kitchen.

The bread bakes up crisp on the edges, soft and chewy in the middle, with plenty of olive oil worked into every corner. And on top, all the spring vegetables get pressed right into the dough, turning the whole thing into something that’s pretty stunning to look at. Every loaf comes out a little different, somewhere between rustic bread and edible centerpiece.

It’s the kind of thing you bring straight to the table in the pan and let everyone tear into with their hands while it’s still warm.

This week, Chef Diana is teaching Steamed Mussels with Orange Basil and Chili, a bright, brothy dish made for crusty bread and good company. Then Chef Ashley is showing us how to make Homemade Mochi Ice Cream, one of the most fun desserts to make from scratch. Join us live in the kitchen!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Dough:

• 2 1/2 teaspoons (12 grams) active dry yeast

• 1/2 teaspoon (5 grams) honey

• 2 1/4 cups (510 grams) warm water (95°F–105°F)

• 3 tablespoons (38 grams) extra virgin olive oil, plus more for greasing

• 3 cups (375 grams) stone ground whole wheat flour

• 2 1/2 cups (300 grams) artisan bread flour

• 1 1/2 teaspoons (13 grams) kosher salt

For the Vegetable Topping:

• 2 small tomatoes (with stems, if available)

• 2–3 baby radishes, halved or quartered

• 2–3 baby carrots (with stems), halved or quartered

• 3 scallions, trimmed and washed

• 3–4 asparagus stalks, trimmed

• 1 1/2 teaspoons kosher salt

• 1/3 cup warm water (95°F–105°F)

• Extra virgin olive oil, as needed

Upcoming Schedule

Tuesday 5/19 at 4:00pm PT

Steamed Mussels with Orange Basil and Chili (~50min)
Bright, briny mussels get a fresh twist with a citrusy, aromatic orange broth, gently spiked with red chiles and finished with torn basil. It’s light, a little spicy, and made for soaking up with plenty of crispy bread. Chef instructor: Diana

Wednesday 5/20 at 4:00pm PT

Homemade Mochi Ice Cream (~50min)
A fun, hands-on dessert featuring soft, chewy rice dough wrapped around creamy ice cream. New Reynolds Kitchens® Countertop Prep Paper keeps things mess-free, so you can focus on the fun part, not the cleanup. Chef instructor: Ashley

For more recipes like this and free virtual cooking classes

Cook Better, Live Better