I don't know what's more amusing - that my 9-year-old didn't know what a BLT was or that he thought I said 'Beetle Tea' was for dinner and he didn't even blink. For the record, I have never fed my kids beetles! Crickets, yes. Beetles, no.
A couple of friends went to a bacon workshop last night and brought me two packets. I love Baker's Bacon! The one I used for tonight's dinner: Baker's Double Applewood Smoked Bacon. Thanks, Brian and Pia! You definitely know the way to my heart.
Sea Salt Focaccia
2 C warm water
1 T active dry yeast
1 T raw organic honey
5 C flour, plus additional for kneading
1 T freshly ground sea salt, plus more for sprinkling
1/2 C extra-virgin olive oil, divided
Combine the warm water, yeast and honey in a small bowl. Let the yeast bloom for 10-15 minutes.
In a large mixing bowl, combine the flour, salt, and half of the olive oil with the yeast mixture. Beat with a wooden spoon until the dough comes together. Continue to knead for 5 to 6 minutes until it becomes smooth and soft. Sprinkle with more flour if the dough is really sticky.
Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to coat. Cover it with a dish towel and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining olive oil. Turn the dough into the jelly roll pan and begin pressing it out to fit the size of the pan. Stretch the dough to fit the pan. Then press your fingers through the dough, making dimples all the way to the pan, all over the dough.
Put the dough in the warm place until it has doubled in size again, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Generously sprinkle the top of the focaccia with some sea salt and lightly drizzle a little more olive oil on top. Bake the dough until the top of the loaf is golden brown, about 30 to 35 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Cut your focaccia into serving size pieces and slice them in half. Layer the bread with bacon, lettuce, and tomatoes. Sprinkle with some freshly ground sea salt and freshly ground pepper.
This was a relatively quick, definitely painless summertime dinner. It left lots of time for family fun!