This weekend we've eaten meals in the garden for just about the first time this year. But summer is officially over, so lunch was an amalgam of the seasons: autumnal leek and potato soup, lemony courgette salad with the last of this year's crop, and a simple late summer hearth bread which makes the most of the sweet seedless grapes in the market at the moment.
Late summer hearth bread / focaccia /fougasse
To make this variation, use your normal dough, roll it out flat but not too thin, let it rise, throw on a few grapes, some chopped rosemary, a little salt, then make dimples with your thumb and drizzle with a little olive oil. Bake in a very hot oven for 10-12 minutes. Eat warm.
The dough I used was mixed in a bread machine, but it could easily have been made by hand if I'd felt like a little kneading. There's no reason why you shouldn't use a bread mix, although, for me, much of the pleasure of making bread comes from choosing the flour - most of the wheat I use is grown and milled locally.
Lemony courgette salad
Essence of courgette
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Pizza bianca with rosemary
River Cafe pizza dough
Quick white bread in a machine
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