+focaccia
°1½ cups (375 ml) lukewarm water
°1 c. (15 ml) sugar
°1 c. 1 tablespoon (15 ml) active dry yeast
°1 c. 1/2 teaspoon (5 ml) salt
°4 ½ cups (540 grams) all-purpose flour
°Olive oil as needed
°Jalapeno and Cheese Cucumber (full plate)
°1 cup (140 grams) pickled jalapeno peppers (tamed)
°1/4 cup (45 grams) grated vegan cheese (I used Daiya)
°4 garlic cloves, cutting to thin slices
+Optional: vegan Parmesan cheese, to taste
°Sea salt to taste
°Tomato Cucumber and Herbs (1 full plate)
°1 cup (160 grams) cherry or grape tomatoes, halved
°Fresh or dried Italian herbs (oregano, oregano, rosemary, basil, etc.), to taste
°Sea salt to taste
*Directions
CARROT CAKE SHEET CAKE
Whenever I make this, my husband is over the moon; it’s his weakness.
Fantastic Mozart Cake with Nougat – A Symphony of Flavors!
Old-Fashioned Italian Zucchini Fritters
Anthurium, how to multiply it quickly with flower branches: nurserymen do it
Aluminum foil in the freezer, why you should do it
DIY Miracle Cleaner: Transform Your Kitchen with This Easy Grease-Busting Recipe
Travis Kelce’s X Account Disappears After Bold Showdown with Elon Musk Over Taylor Swift Dispute
Dad gets massively shamed for putting leashes on his 5-year-old quintuplets
