Sweet/Spicy Almond Flat Bread

I've always had a weakness for flat bread and focaccia. However, I've always struggled a bit with the spicy sweet combination. I used to deem fruit in my savory salads inedible. What I'm getting at is the fact that usually a recipe that includes honey mixed with red pepper flakes would not even get a once over from me. Problem is, this recipe had a picture next to it. It showcased golden crusts with toasted almonds, rosemary and a faint glaze. Since I was on bread duty for Thanksgiving, I decided to give it a go.

Adapted from Cooking Light:

1/2 C sliced almonds
1/2 olive oil
1 tbsp chopped fresh rosemary (grows like weeds in Seattle)
1/8 tsp sea salt
1/2 tsp crushed red pepper
1 cup warm 1% milk
1 tsp sugar
1 package dry yeast
3 1/4 flour
1 tsp salt
1 large egg yolk
2 tbsp olive oil
2 tbsp powdered sugar
1 1/2 tsp honey
1 large egg white

Combine first three ingredients in small saucepan, boil one minute until golden (infusing the olive oil) and drain, reserving oil and herb/nut mixture
Drain, reserving oil and herb/nut mixture
Toss almonds with pepper flakes and sea salt
WARNING: While you might think you are just having a "few" of these before baking, a "few" quickly turns into half. Make extra, you won't be sorry.
Combine milk, sugar and yeast in large bowl until it bubbles (approx. 5 min.) Add 1 1/4 C flour and reserved oil, 1 tsp salt and egg yolk, beat at low speed until combined. Gradually add remaining flour, beat at low speed until elastic. Coat cookie sheet with oil and press dough out until it's about 3/4 inch thick.
Cover with a towel and let rise for about an hour or double in size.
Preheat oven to 350. Combine oil, powdered sugar, honey and egg white, brush half of mixture over bread.
Bake for 20 minutes. Remove from oven, brush with remain egg white, sprinkle with almonds, bake for another 10 minutes.
Finito!

The Most Versatile Dough. Ever.

Last Thanksgiving I tried a new focaccia recipe, it involved two of my favorites: caramelized onion and rosemary. The dough is not fussy, it's forgiving, versatile, flavorful but not overpowering, crusty but moist. So, back to Thanksgiving. Holidays are generally a time to use an old and trusted recipe but for some reason, I always end up testing new ones that often result in disasters. Not this time.
Quality bread often gets forgotten on Thanksgiving and Christmas. When there's stuffing, mashed potatoes, sweet potato pie, cranberry sauce (from a can-the only way to eat it), pie, cookies, bread tends to take the back burner. It's always the one that gets thrown together at the last minute. It's generally that person who can't really contribute to the meal in the home made sense. The guy (or gal) who offers, "I'll bring the rolls!" They get stripped from their plastic bag and thrown into a bowl to look semi-home made. Not this time!

It's true, bread may not have a place at the actual holiday meal, instead, it's time to shine comes in the days following. Hoard a couple of these rolls, you'll need them for leftover turkey, cranberry sauce and mayo. Alright, maybe the mayo isn't a leftover but who doesn't keep that in the fridge?

One of the reasons I love this dough so much is it's shelf life in the fridge/freezer. It will keep in the fridge for up to two weeks. The freezer? Fuhgettabout it, it'll last longer than you can keep it there. This dough has yet to fail me.

It's worked as the base for eggplant bruschetta:

Braided breakfast bread:

Steak sammies with goat cheese and wilted arugula:

Making the pizza dough takes a great amount of focus:
James is a little more relaxed:

And finally, the pizza:
Find out what this dough can do for YOU. Adapted from BakeorBreak.com

• 2 & 3/4 cups lukewarm water
• 1 & 1/2 tablespoons granulated yeast (1 & 1/2 packets)
• 1 & 1/2 tablespoons salt
• 1 tablespoon sugar
• 1/4 cup extra virgin olive oil
• 6 & 1/4 cups unbleached all-purpose flour

Mix yeast, salt, sugar, and olive oil with the water in a bowl or lidded, non-airtight food container. Mix in flour using a spoon (I usually can't get it all incorporated without lightly kneading), food processor with dough attachment, or stand mixer with dough hook. Cover loosely and allow to rest at room temperature until dough rises and collapses or flattens on top (about 2 hours). After the initial rise, the dough can be used but it's easier to work with after it's chilled. Refrigerate in a lidded, non-airtight container.