So, apparently there is a HUGE difference between a cake of fresh yeast and a packet of dry yeast. I’m even embarrassed to tell you guys that the foccacia experiment failed miserably! I thought there was something funny about the dough when I was kneading it because the recipe called for SO much flour and so little liquid! I added water to compensate and it looked fine when it was rising. How wrong was I?! It came out of the oven looking more like a pizza crust cracker than bread! Very disappointing, not to mention embarassing for someone in culinary school for crying out loud! I should have done my yeast research before I began, I suppose! Now, being a chef-in-training I am most certainly a perfectionist. When that crispy thing came out of the oven I immediately went to my pantry, wanting to try again! However (and probably a good thing, too), I had ran out of yeast.
I was counting on hot foccacia slathered with creamy hummus to go along side of my leftover lentil soup for lunch. When all hell broke loose though, I went to the trusty Nigella to see what to do. I read the section in her book, “How To Eat”, on cooking for one and was intrigued by her suggestion of a “mushroom sandwich”. I had portabellas in the fridge and artisan bread that I had thawed out, so I thought why not? It was AMAZING! I roasted a portabella that I slathered with 1 tsp olive oil, 1 minced garlic clove and some sea salt in a 400 degree oven for 15 minutes. When it was done it was tender, juicy and quite tasty! I spread some whole grain dijon mustard on my toasted artisan sunflower seed bread, topped it with the roasted shroom and dug in! So good! I had it alongside my small bowl of soup and had an apple as well for about 530 calories.
Okay, half of me really wants to pick up more yeast at the store when I go in a few minutes and try again….using a recipe I have used in the past that I know works! Maybe I’ll pick up some fresh herbs as well to top it with…….
Back at it!