Tasty Tuesday

I've had this vinaigrette on my "to try" list for several weeks. I made it over the weekend and I'm glad I did, it has a great taste.

Mustard Vinaigrette

1/4 cup rice vinegar
1/4 cup balsamic vinegar
1 TB honey
1 TB dijon mustard
1/2 tsp pepper
2 tsp salt
2 tsp minced garlic
1/2 cup olive oil
1/2 cup canola oil
4 drops hot sauce

Shake all ingredients together in a glass jar.

Here's another recipe that I should have tried a long time ago. I was intimidated by focaccia for some reason, but it's really easy to make. The leftovers made great roast beef sandwiches. I used fresh rosemary from my garden.

Rosemary Garlic Focaccia

Ingredients

• 1/4 ounce active dry yeast ( one envelope)
• 1 1/2 teaspoons sugar
• 4 -4 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 1/2 tablespoons dried rosemary, crumbled
• 3 -5 garlic cloves, minced very fine
• 1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt

Directions

1. In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
2. Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
3. Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
4. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
5. Preheat oven to 375 degrees F.
6. Set rack in center of oven.
7. Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
8. Bake for 35-40 minutes or until pale golden.
9. Let cool for 10 minutes before cutting.
10. Serve warm or at room temperature.