Thai Sweet Potato and Yellow Split Pea Soup

 

INGREDIENTS

1 large organic onions, peeled and coarsely minced
2 large organic garlic cloves, minced
2 large organic sweet potatoes, washed, ends trimmed and yucky parts removed
1 small organic yellow or white potato, washed, yucky parts removed
1/4 cup yellow split peas, rinsed
2 cops organic vegetable broth
1 small can (160 ml) or ½ regular size can organic coconut milk (full fat)
½ tsp  cayenne powder (if you like spicy foods, increase to 1 tsp)
½ tsp  paprika powder
 Freshly ground pepper, to taste
1 tsp fine grey sea salt
TOPPING

Flax seeds (optional)
Parsley (optional)
Hazelnuts, chopped (optional)

Dash of white wine

 INSTRUCTIONS

In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").

 Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.

Add the split peas and stir. Add the broth and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/peas).

Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, blend well, and let cook for a few more minutes.

 

Add the salt, mix and serve right away. Top with hazelnuts if desired.

 

Recipe adapted from http://www.eyecandypopper.com/

Marinaded Roasted Cauliflower

Ingredients:
1 head cauliflower, core removed
1/4 cup extra-virgin olive oil
6 cloves of garlic, peeled whole clove
1/4 cup black olives, lightly crushed and pitted
1  teaspoon thyme
½ teaspoon rosemary
1 lemon, large diced without peel
1 teaspoon kosher salt
Freshly ground black pepper

Method:

Create marinade for the cauliflower by combining the olive oil, garlic, lemon, and olives in a saucepan, and heating it over low heat. Cook slowly for 20 minutes, stirring intermittently until everything has softened and broken down and is cooked. Mix in herbs and set aside.

Blanch cauliflower in highly salted boiling water for 3 minutes. Remove and let excess water drain. Marinate cauliflower with the marinade as they cool. Marinate for 1 hour.

Preheat an oven to 400°F.

Create a packet of tin foil placing the cauliflower in the center. Drizzle with any remaining marinate and season each with ½ teaspoon of salt and 8 or 10 turns of pepper. Close the packets tightly and put them in oven and bake them for about 30-35 minutes, until the cauliflower are tender, rotating them occasionally so they cook on all sides. (If a butter knife enters easily the cauliflower is finished cooking.)

Adapted from http://www.chefbenford.com/recipe/roasted-cauliflower/

Roasted Fennel, Kale And Broccoli Lemon Soup

 

 

Ingredients:

1/2 small - medium head of broccoli, quartered
1/2 medium heads of fennel, roughly chopped
4 cloves of garlic
1 handful of baby kale, roughly chopped
1/2 red onion, quartered
2 tablespoons olive oil
few heavy pinches sea salt
few heavy pinches ground black pepper
1/2 cup cashews, soaked in veggie stock for an hour
1 1/2 cups veggie stock
2 tablespoons fresh lemon juice 

Microgreens or chopped parsley and lemon zest to garnish.

Preheat the oven to 400 degrees + line a baking sheet with parchment paper.

Wash and cut the broccoli and fennel into medium sized florets/slices. Spread them out evenly on the baking sheet, with the cloves of garlic {leave the skin on}, and onion, then drizzle with olive oil and sprinkle generously with sea salt and black pepper. Roast for about 20 minutes. flip the veggies and toss the kale leaves on top. Roast for about another 5 - 10 minutes or until golden brown. Let the cloves of garlic cool a bit and then pop them out of their skins.

 Combine the cashews, lemon juice and another heavy pinch of sea salt and black pepper in your blender. Blend until smooth. Then toss in the roasted broccoli, fennel, garlic + kale and blend until smooth again. Place in saucepan and warm to desired temperature on stovetop.

To serve top with a dash of olive oil, chopped fennel leaves, lemon zest + black pepper.

Adapted from Food Feed http://feedfeed.info/healthy-soups-for-active-lifestyles#157789

Blueberry Glazed Salmon

Ingredients

SERVINGS: 4

• 1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced onions
• 1 garlic clove, grated
• 1/4 teaspoon coarse kosher salt plus additional for seasoning
• 1/4 teaspoon chopped dried thyme plus additional for seasoning
• 1/2 cup fresh blueberries
• 1/4 cup no sugar blueberry jam
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon steaks or fillets 
• 3 tablespoons thinly sliced fresh mint, divided.  I used dried.

Directions

Saute onions and garlic in  olive oil until soft.  Add blueberries, water, vinegar and jam.  Cook until beginning to thicken.  Place mixture in food processor and pulse until a thick semi smooth mixture.  Return to pan and keep warm.

Pan fry salmon in olive oil.  I salt and pepper one side of the fish.

Place a dollop of blueberry glaze over fish to serve.

ENJOY!

Not Quite Vegan Corn Chowder (Vegetarian)

1st Ingredients:

Creamed Corn

2-12oz bags frozen corn
1 block cream cheese (low fat)
1/4 cup Earth Balance
salt and pepper to taste

The margarine and cream cheese were melted in microwave and poured over corn in crock pot.  Cooked on low for four hours.


I had ~2 cups of this mixture remaining after Easter dinner.

2nd Ingredients:

2 cups leftover creamed corn
2 carrots
2 potatoes
1/2 onion
4 celery ribs
1 cup grated cheddar cheese (white)
Salt and pepper to taste

Chop carrots and potatoes. Boil water.  Place carrots and potatoes into boiling water until firm but tender and drain.  Sauté onions and celery in olive oil until onions translucent.  Place all vegetables together, including the corn mixture into a 5 quart pot.  In another pot, mix almond milk and 1/4 cup white whole wheat flour.  Continuously stir over medium heat until thickens.  Add thickened "milk" to the vegetables.  Add 1 cup of grated white cheddar cheese. Add chopped parsley.  Heat mixture over medium until cheese melts and chowder is hot throughout. 

Roasted Beet Salad with Maple Walnuts

For the Salad

• 3 fresh beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
• 1 teaspoon extra virgin olive oil
• 1 cup walnut halves
• 3 tablespoons pure maple syrup
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh cracked pepper
• 4 packed cups of curly kale, spring mix, baby spinach, watercress or whatever "green leafy" available, washed and torn into bite sized pieces
• Optional: 1/8 cup feta cheese ( not vegan) 
• 1/2 avocado diced 

For the Dressing

• 3 tablespoons apple cider vinegar
• 2 tablespoons agave syrup
• 1 teaspoons balsamic vinegar
• 1/2 teaspoon yellow mustard
• 1 small garlic clove, grated on a microplane or very finely minced
• A pinch of sea salt
• 1/4 cup extra virgin olive oil

Directions
Preheat the oven to 425 degrees F.

Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.

While the beets are roasting prepare the rest of the salad. Add the walnut halves to a small frying pan over medium high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.

Add the "green leafy", optional cheese or avocado and the walnuts to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.

To make the dressing, combine all the ingredients except for the oil in a medium sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season with salt to taste.

Modified from http://blog.myfitnesspal.com/roasted-beet-kale-salad-with-candied-walnuts/?utm_source=mfp&utm_medium=Facebook

Herbed Cashew "Cheese"

 

 

I'm not going to lie.  I love cheese, real cheese made from real milk from real cows!  But since I'm not suppose to eat dairy, I have been experimenting with nut "cheese."  This recipe is not only yummy, it's easy!

 

 

Ingredients

 

2 cups raw cashews

2 cloves garlic

1/2 Tablespoon olive oil

2 teaspoons sea salt

1 tablespoon *dried oregano

1 tablespoon *dried basil

Fresh squeezed lemon juice

Water (filtered)

 

*My herbs were fresh and I dried them.

 

Directions

 

Soak cashews in water for 2 hours.  Drain.  Process in food processor.  Add remaining ingredients until the consistency is like ricotta cheese. 

 

Serve with crackers and fresh veggies.

 

Enjoy!



Spinach Rice Stuffed Salmon

 

 

 

 

 

Ingredients

• 2  salmon fillets, skinned and bones removed
• 4 cups baby spinach
• 1 cup walnuts, chopped and roasted
• 1/2 cups brown and wild rice, cooked
• ½ cup onion, minced

• 2 garlic cloves, minced (see tips)
• 4 tsp extra virgin olive oil
• 4 tsp lemon zest
• salt and pepper to taste (see tips)

Instructions

1. Lightly grease skillet or use a non-toxic, non-stick pan
2. Add in onion and cook until translucent
3. Add in garlic, spinach, salt and pepper to cook until spinach starts to wilt
4. Remove from heat

 

 

 

 

 

 

 

5.  Add cooked rice & zest of lemon

6.  Use the back of a spoon to spread the spinach mixture onto the salmon

7.  Sprinkle Nuts on top.

8.  Fold over salmon & secure with toothpicks

9.  Bake at 375 degrees for 15 – 20 mins

 

 

Vegan Black Bean Brownie Bites

1 cup dates
1 can rinsed black beans
2 1/2 T flax meal plus 6 T water, stir and let sit till gels.
1/2 cup organic cocoa
1 tsp. sea salt
1 T pure vanilla extract
2 tsp baking powder
Agave syrup to sweeten to your taste. 
Vegan chocolate chips on top of each (optional)


Process dates in a food processor. Add black beans to dates and process.  Add gelled flax meal (This is the egg substitute)  Process.  Add the remaining ingredients less the chips and process.
.
Bake 350 degrees in mini muffin pans for around 20-25 minutes. I topped each with 1- 3 vegan chocolate chips.

Note:  I used mini cupcake papers because these are very tender and difficult to remove from pan without breaking.

Vegan Date/Fig Bars

 

Dough

2 tbsp. ground flax seed

1/4 cup almond milk

1/2 cup olive oil

3/4 cup coconut sugar

1 1/2 tsp. vanilla extract

1 3/4 cups whole wheat pastry flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Date/Fig Filling

1 lb. dried figs or dates

2/3 cup water

1/4 cup agave nectar

2 tsp. finely grated citrus zest (I used lemon)

 

Instructions

Line an 8 x 8 square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray bottom of covered pan with a little non-stick cooking spray. Preheat oven to 350 F.

In a large saucepan combine figs/dates, water, agave nectar and lemon zest. Bring to boil over medium heat, reduce to a simmer and stir occasionally. When figs begin to soften in about 8 to 10 minutes continue to cook but mash figs with a firm spatula or a fork to create a chunky, moist paste.

If mixture starts to look overly dry add two tbsp. of water and stir, dribbling in additional water to mixture if necessary. Remove filling from heat and set aside. Puree in a food processor until desired texture is reached.

In a large mixing bowl combine ground flax seed, almond milk,  oil, coconut sugar and vanilla extract until smooth, mixing for about 1 1/2 minutes. Sift in whole wheat pastry flour, baking powder, baking soda and salt. Stir to form a soft dough, gather into a ball with your hands and divide into two sections. Shape each section of dough into a square shape about an inch thick
.
Place one half of dough between two large sheets of waxed paper. 

Peel off to top layer of waxed paper and flip dough directly into the prepared baking pan. Remove top layer of waxed paper and press the dough firmly into the pan. Spread entire fig/date filling over the dough, making sure to evenly spread all the way to the edges. Prepare the top crust with the remaining dough the same method as bottom crust, flipping on top of filling and pressing dough evenly and all the way to the edges.

Bake for 20 to 22 minutes until crust is golden and puffed. Remove from oven and place pan on wire rack to cool. When completely cool remove bars from pan by grabbing the edges of the foil and lift everything out of pan and flip over onto cutting board. Peel off foil and slice into 12 bars. Store in a tightly covered container.

Vegan Filling Butternut Squash Patties

The patty was so good it didn't need mushroom gravy.

Ingredients:

6 slices whole grain organic bread 1/2 in cubes

1 cup butternut squash 1/2 in cubes

1/2 organic onion diced

1 tsp sage (dried) 

1 tsp thyme (dried) 

1/2 tsp celery seed

1 tsp sea salt divided

2 tsp parsley (dried) 

1/4 cup Earth balance

2 T olive oil

10 oz organic vegetable broth

1/2 cup organic stone ground white whole wheat pastry flour

Directions:

Sauté the veggies and seasonings in half the olive oil adding a little veggie broth as needed to prevent sticking.  Add broth a tablespoon at a time until soft.  I will add diced celery to the mix next time.  I was out of it.

Meanwhile drizzle the cubed bread with the remaining oil and light fry in a separate pan.

Remove bread from pan and place in a mixing bowl. Make a thick white paste of flour and veggie broth and pour it over the bread cubes.  Hand mix, then mix with veggies and remaining broth.

Form into four balls and pan fry in the melted Earth Balance.  Flatten balls as they fry.  Fry until crispy brown on each side.

Enjoy!

Whole Grain Pita Bread

Yields:  Nine 6 inch Pitas

1  3/4 cups Whole Wheat Bread Flour

1 cup White Whole Wheat Flour

1/2 cup Oat Flour

1 Tbsp Gluten Flour

1 1/2 tsp Sea Salt

1 1/2 tsp Yeast

1 Tbsp Agave

2 Tbsp Olive Oil

1 1/4 cup plus 2 Tbsp Warm water

Cornmeal (Polenta)

Directions:

Knead all the ingredients together.  The dough should be sticky, but easy to work.  Knead about five minutes or until the ingredients stick together smoothly.  Cover and let rise for 1 1/2 to 2 hours.  Cut dough into 3 ounce pieces and roll out to 6 inch round each.  Use a lightly floured surface to work.  Keep remaining dough covered as you work.  Sprinkle a pinch of polenta on a plate, then place the round dough.  Stack the round dough pieces on top of each other with polenta in between to keep them from sticking to each other.

Meanwhile, preheat the oven to 450 degrees F. placing a pizza stone on the bottom rack to heat.  Place the dough pieces on the pizza stone and bake for 4-5 minutes or until puffy.  Don't over bake!

Wrap pitas in a towel until they cool.  :)

Pumpkin Praline Coconut Milk Ice Cream

Serves: 2

Ingredients:

1 can of coconut milk (NOT low fat) (reserve 1 tbsp)

1 cup roasted pumpkin pureed

1/2 cup coconut palm sugar (reserve 1 tbsp)

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp sea salt

1/2 tbsp Earth Balance

1 cup chopped pecans

Directions:

Ice Cream Base:

Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start.  Follow ice cream maker's instructions for ice/salt to freeze the mixture.


Praline Mixture: 

Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup.  Be careful not to burn! Allow to cool.  When ice cream mixture is beginning to thicken add praline to the batch.  

Note:  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Homemade Coconut Milk Ice Cream with Cacao Nibs and Roasted Walnuts

This delicious dessert is a healthier alternative to old fashioned homemade ice cream.

Serves: 2
Ingredients:

1 can of coconut milk (NOT low fat) 

1/2 cup coconut palm sugar

1 tbsp arrowroot flour

1/4 cup roasted walnuts

1/4 cup cacao nibs

Directions:

Blend mixture. Pour into ice cream maker and start. Add 1/4 cup each of roasted walnuts and 1/4 cup cacao nibs when mixture is beginning to thicken.  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Roasted Vegetable Eggplant Parmesan

Roasting Vegetables

1 Eggplant, sliced to 1/2 inch thick pieces

1 cup Mushrooms, sliced

8 cloves Garlic thinly sliced

2 Tbsp Basil (I used Gourmet Garden, fresh basil in a tube)

2 Tbsp Olive oil

Tomato Sauce

1-quart home-canned tomatoes drained and crushed

6 spring onions (scallions)

1 ½ teaspoons Sea salt

1 tsp garlic powder

1 Tbsp Olive oil

1 Tbsp agave syrup

Mozzarella cheese as desired (may use non-dairy substitute)

Parmesan cheese as desired (may use non-dairy substitute)

Directions

• Spray a baking sheet with olive oil.

• Arrange eggplant slices in a single layer on prepared sheet.

• Mix basil and two Tbsp of olive oil to make a paste.

• Spread paste over each eggplant slice.

• Place sliced garlic, then sliced mushroom atop the eggplant slices.

• Roast at 400 degrees F. until desired tenderness

• Prepare the tomato sauce while waiting for the vegetables to roast.

• Preheat a sauce pan on medium heat.

• Add 1 Tbsp olive oil

• Saute sliced spring onions

• Add crushed tomatoes, salt and garlic powder.

• Allow mixture to simmer while waiting for the vegetables to roast.

• Place tomato mixture evenly atop each eggplant slice

• Add "cheeses" as desired.

• Bake at 400 degrees F. until cheeses are melted, but not brown.

Vegan Cherry Cobbler

FOR THE CRUMBLE TOPPING

· 1 1/2 cups shredded coconut

· 1 1/2 cups walnuts (Optional: Soaked and dehydrated to make them dry and crispy. If you don't have a dehydrator, then simply toast in the oven at 400 degrees for 5 minutes.

· 1/2 teaspoon salt

· 1/3 cup pitted dates (medjool)

FOR THE FILLING:

· 3 cups cherries, frozen, thawed and drained (I used fresh cherries.)

· 1/2 cup pitted dates

· 2 teaspoons lemon juice

· 1/8 teaspoon cinnamon

1. Make the crumble topping: Process all ingredients in a food processor except the dates. Add dates one at a time to form coarse crumbs.

2. Make the filling: In a Vitamix or blender, combine 1 cup cherries with dates, lemon juice and cinnamon. Then toss in a bowl with the remaining 2 cups cherries.

3. Put cherry mixture in a square glass baking dish. Top with crumble topping. Refrigerate until ready to serve. 

Alternatively, you can put the cherry mixture directly into serving dishes and top with crumble topping.

More vegan recipes like this one at Vegan Coach.

Roasted Banana Coconut Milk Ice Cream

This treat disappeared so quickly, I wasn't able to snap a picture of the final product!  :)

Four Servings

3 medium-size ripe bananas, peels removed (about 2 1/2 cups when sliced)
2 to 3 tablespoons real maple syrup
1 tablespoon coconut butter
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin
1 tablespoon agave syrup; add additional as needed for preference
1/8 teaspoon finely ground, unrefined sea salt
1 teaspoon pure vanilla extract
1 3/4 cups (one 14 ounce can) unsweetened preservative free coconut milk (regular, not lite).

1-Gently melt coconut butter in a small saucepan over low heat. Stir in maple syrup. Set aside. Preheat the oven to 450 degrees. Lightly oil a 2 quart (preferably glass or Pyrex) baking dish. I use an 8 x 10 or a 9x9x2 inch pan or a 9 inch Pyrex pie plate. don’t use a large pan or the syrup will burn. The syrup will caramelize.

2-Slice the bananas into 2 inch pieces into a medium bowl. Toss with maple syrup and coconut or palm oil. Scrape into the prepared pan. Reduce the heat to 400 degrees F and bake for 30 to 35 minutes (stir only one time) until bananas look browned and cooked through.

3-Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin. Let stand for 2-5 minutes to soften. Warm over medium-low heat, without stirring until gelatin dissolves.

Scrape the mixture into a blender, vita-mix or food processor. Add the agave and sea salt. Blend until smooth.

4-Add the roasted banana mixture, coconut milk, and vanilla. Blend until smooth , stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1 tablespoon agave. Blend, taste, and repeat if needed.

5-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

6-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

7-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

8-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Vegan Vegetable Focaccia Bread

I have been so hungry for Vegetable Focaccia, so I made my organic, whole wheat version...yummy! 

Vegan Vegetable Focaccia Bread (Makes 13 x 9 inch focaccia)

Ingredients

2 cups whole wheat flour (preferably fine grind)
1/2 + 1/8 tsp salt
1/2 + 1/8 tsp dry yeast
1 cup + 1 Tbsp water (room temperature)
3/4 tsp agave nectar
3/4 Tbsp olive oil

For Olive oil/Vegetable topping


2 Sweet red peppers sliced into sixths
1 Sweet green peppers sliced into sixths
6 Cloves garlic
1 cup Sliced onions

1/4 cup olive oil
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp sea salt


For final drizzle
1/8 cup of olive oil

Method

In a bowl, mix flour, salt, yeast, water and agave nectar for about 2 mins.The dough will be sticky, but smooth. Add olive oil to the dough and mix for another 15 sec. Let the dough rest, uncovered for 5 mins and then mix again for 2 mins. If the dough is too wet, add a small amount of flour.

Line a sheet pan with parchment paper and add 1/2 Tbsp olive oil to grease the parchment paper including the side walls. Place the dough on the sheet pan. Rub the top of the dough with 1 tsp of olive oil. Flatten the dough using the palms of your hands. The dough might not cover the entire pan. Cover the pan tightly with plastic wrap and refrigerate it overnight.

Evenly spread vegetables out on a cookie sheet and bake at 400 degrees F.  Bake until the peppers' skin begins to blister.  Remove from heat and place into a glass bowl.  Cover with plastic wrap and let set for 5 minutes.  Remove the skin of the peppers.  I ate the skin as I peeled. :)  

Place vegetables into a saucepan.  Pour the remaining ingredients for the topping over the roasted vegetables and cook over medium heat for 3 mins.  Let cool and refrigerate. 

The next day remove the dough from the refrigerator and let it sit out for 4 hours. While the dough is resting, pour 1/4 cup of olive oil in a pan. Add all the dried herbs mentioned in the ingredients. Heat the oil for 3 mins. Let the vegetable/oil mixture sit at room temperature.

Remove the plastic wrap covering the dough and drizzle 1 tsp of olive over it (not vegetables). Using your fingertips, starting in the middle, press the dough so as to fill out the pan. The pressed dough may still not fill the pan. Loosely cover the pan and let it sit for 20 mins. Repeat this procedure again (not vegetables). The third time, pour the herbed oil/vegetables over the dough using your fingertips again press the dough. You will see air pockets as you press. This time the dough should fill most of the pan. Cover the pan and let the dough sit for 2 hours.

Preheat the oven at 500 degrees F. Add sea salt and drizzle an additional 1/8 cup of olive oil on top of the dough and place it in the oven. Reduce the oven temperatutre to 450 degrees F and bake for 15 mins. Rotate the pan 180 degrees and let it bake for another 11 mins.  Keep a close eye on the bread, as each oven varies in temperature.  The bread will not be as tasty if overdone.  :)

Remove it from the oven and let focaccia cool on a wire rack. After 10 mins. slice it and serve with some olive oil.