Tonight I made Vegan Dad's Focaccia again. This stuff is seriously good, and it's just so easy to make that there's really no excuse for you not to try it. Instead of the sage and garlic, this time I opted to use basil in the dough (replace the sage with basil on a 1:1 ratio). On the top I baked thinly sliced roma tomatoes and thinly sliced yellow onions then drizzled it with a bit more olive oil and sprinkled on some coarse sea salt. Vegan Dad's version is good (very, very good), but I think I liked this flavor combination better.
I decided to make panini with the focaccia tonight. I spread each side of the bread with some cilantro hummus, then layered the veggies (roma tomatoes, watercress, red onion, and cucumber) in the middle. I pressed it on the panini press until the bread was warm and toasty, then served it with some Salt and Pepper Kettle Chips, and some blanched green beans. These were really great sandwiches, and an ideal summer meal.
3 months ago