Recently I took the liberty of calling an avocado dip as “hummus”, and now I will push the envelope once more and share with you my Mexican focaccia. If you’ve been around my blog for a while, you know I am crazy about all things bread. Focaccia is a favorite in our home, because it is so simple to put together: no kneading, no complex shaping, just a simple flat bread that you can cut in squares and bring to parties, potlucks, or save it all for yourself… The inspiration for this twist on focaccia came when I had leftover tomatillo sauce from Marcela’s enchiladas suizas. As to the basic focaccia recipe, you can find it here.
What you will need…
…. your basic focaccia recipe
…. good quality olive oil
…. tomatillo sauce a la Marcela Valladolid
…. yellow tomatoes, sliced thin
…. Mexican oregano
…. crumbled Cotija cheese
…. Maldon salt flakes
Once you make the dough and open it on the baking sheet, pour some olive oil on the surface, make indentations with your fingers. Spread a nice coating of tomatillo sauce, layer yellow tomatoes on top. Sprinkle oregano, Cotija cheese, a little salt. Bake as instructed in the original recipe.
Let it cool on a rack, cut in squares and ENJOY!!!!! 😉
I am submitting this post to Susan’s Yeastspotting…
ONE YEAR AGO: Sunny Kamut Salad with Roasted Lemon Vinaigrette
TWO YEARS AGO: Pane de Casa & Crostini
THREE YEARS AGO: Down-home Dig-in Chili
FOUR YEARS AGO: Cinnamon Rolls