When my big kid found out that Souplantation (or Sweet Tomatoes, depending on where you live up) had closed permanently due to the pandemic, he cried.
When you have food texture aversions, you rely a lot on your favorite standby foods and restaurants. I was on a mission to try and recreate one of his Souplantation favorites, which was the Cheesy Garlic Focaccia Bread.
I started with my pizza dough base (the recipe can be found here). And here’s where it gets crazy (and by crazy I mean this is not super healthy, so don’t eat it daily). The remaining ingredients are:
1/2 cup melted butter (that’s 1 stick)
2T. granulated garlic
1t. of each of the following: dried rosemary, dried tarragon, dried oregano, dried basil
2cups+ Italian cheese
Make dough as directed here. I only let it rise once for this recipe.
While dough rises, combine melted butter, garlic, and herbs. Set aside.
Once the dough is down rising, turn the dough out onto a floured surface, and knead for about 5 minutes, until smooth and elastic.
Separate dough into two pieces and roll out to fit onto your pizza pan (I use a cookie sheet that is covered in tin foil and sprayed with spray release).
Spread half of the herbed butter onto the dough, top with cheese. Repeat for the other half of the dough.
If there is any butter left, drizzle it over the bread.
Bake at 450 degrees for 11-14 minutes.
Remove from the baking sheet and slice into long skinny pieces to mimic the Souplantation feel.
Hot Damn! I love garlic. I decided to celebrate with a new recipe: Roasted Garlic (below), and a round-up of recipes that feature garlic.
Roasted Garlic is easy to make and is great in recipes that call for garlic. It’s very mellow, rich, dare I say, creamy? It’s also super good on toast or warm, crusty bread.
1 or more (I suggest more) heads of garlic
Your favorite cooking oil
Remove the excess papery skin on the garlic heads, leave the bulb intact.
Slice off the pointy tops (about 1/4-1/2 inch)of the garlic bulbs. You want to expose the garlic.
Brush the heads of garlic with oil and wrap them in foil.
Bake at 400 degrees for 40-50 minutes. The garlic is cooked once it is tender (poke it with a toothpick or knife usually after 40-ish minutes). but you can continue to roast it until all of the sugars caramelize, and it turns a light brown color. This caramelization makes the garlic very mellow and slightly sweet.
You can store the garlic in the fridge for 10-14 days, but it won’t last that long. It’s good in dips (like hummus), on its own, in soups, or any recipe that calls for garlic. Use roasted garlic in recipes where garlic is called for 1:1.