I mentioned yesterday that we had an impromptu Italian dinner feast with Tricia and her family. And I might have mentioned that I made some Eggplant Focaccia bread.
Turned out to be quite good…a little tough on the edges…but what a yummy combination of flavors!
It was only after about 5 seconds that Tyler and Tessa were holding hands. (They are less than 1 month apart in age.)
And it was only 30 seconds after that when the footsy began.
Uh. Huh. Uh. Huh. These babies didn’t waste anytime getting acquainted.
We had a lovely dinner and a lovely “adult” conversation. I’m sorry I didn’t get any photos from our feast…I was too busy watching Tyler…making sure he kept his paws off Tessa. 😉
On to the Focaccia…
But be forewarned. Photo deluge coming.
Eggplant Rosemary Focaccia Bread
- 1 1/2 cup warm water...not hot, not lukewarm...warm
- 1 package active dry yeast ($.25)
- 5 1/2 cups flour
- 1 tsp salt
- 1/3 cup olive oil ($.50)
- About 3/4 more cup of water
- 1/2 white onion, sliced into circles ($.15)
- 1 tsp olive oil ($.03)
- 1 tsp sugar ($.05)
- 1 eggplant ($1.12) $.99/lb from the market on Saturday
- 2 sprigs of fresh rosemary from the garden
- 1 garlic clove ($.05)
- Kosher salt
- Olive oil for drizzling ($.25)
- Let's start with the dough. Since it takes a while to rise...and stuff.