I started making this rye focaccia while leading the Pastry and Bread program at Rossoblu in Los Angeles. I wanted the bread program to reflect the whole--grain heritage of Italy, and I loved making seasonal variations with fruit. Focaccia is also known as a salt cake, and I love cake with fruit. Here, we are celebrating a classic autumn variation of apples and onions, with some lemons to brighten the whole affair. Feel free to change out the toppings as the seasons change! This dough is extremely forgiving and a great place to build shaping confidence. Focaccia is great served warm alongside dinner or enjoyed cold as the ultimate sandwich bread stuffed with your choice of fillings. I also love it sliced thick and grilled with olive oil. Keeps for a week at room temperature, wrapped in a tea towel. Replace the honey with molasses to make the recipe vegan.
Extra-juicy, extra-jammy strawberry shortcakes all done up with a splash of bourbon and buttery rye biscuits: Can you think of a better way to celebrate summer? Truth is, I didn’t grow up eating shortcakes, but now that I’m an adult, they are one of my favorite sweets. They’re always easy to throw together, but these are special. Instead of using just any ol’ biscuit recipe, I worked in some rye flour. The brightness of strawberries works so well with the heartier rye, and while the biscuits are still buttery and flaky, they really hold up against the superjuicy berries. That splash of bourbon ties everything together in a beautiful, warming way, though you can easily leave it out if you prefer. If you have strawberries on hand and don’t know what to do with them, you NEED to make these shortcakes. You just do. You can also swap out the strawberries for any other berry you love, or use a mix of all your favorites!
Ingredients
There's nothing like thinking about charred remains in cremation burials to make you want to get cooking!