The most perfect focaccia you’ll ever make! Ive worked on this version for so long and made so many batches I lost count. I wanted it to be easy, didnt require any fancy tools, not even a standing mixer and it will work for you every single solid time! Recipe below! RECIPE: 4 1/2 cups of Bread Flour 2 1/4 tsp of Instant Yeast (or active dry but in that case bloom it in the water first with the sugar) 2 tsp of Sugar 1 Tbsp of Salt (I used Coarse Kosher Salt) 2 cups of Warm Water 1/4 cup of Extra Virgin Olive Oil Additional Ingredients: 1/4 cup of Extra Virgin Olive Oil plus a bit more for the top Flaky salt Dried or Fresh Rosemary n a bowl, mix flour, yeast, and sugar. Add water, oil, and salt and mix (hands work best) until a rough dough forms—doesn’t need to be smooth, just fully combined. Cover and rest 30 minutes. With damp fingers, do a round of stretch and folds. Cover, rest 30 minutes, and repeat for a total of 4 rounds (over 2 hours). After the last, cover and let rise until doubled. Oil your pan (10x14” or 9x13), add parchment if you like, and pour in the remaining 1/4 cup oil. Do a quick set of coil folds (don’t skip—helps trap air), then transfer dough to the pan. Gently stretch slightly (it’ll spread as it rises), oil the top, cover with parchment, and let rise 1 hour. Preheat oven to 450°F. Dimple with oiled fingers, drizzle more oil, add salt + rosemary, and bake on the lowest rack for 20 minutes until deeply golden. Rest 5 minutes, then cool on a wire rack. Pan I used: https://rstyle.me/+Wr60A2w3iknEP1H8JwrVug My favorite yeast: https://rstyle.me/+NhOUZ6mlGdOYY5KXXEY3sA

Let's welcome Springtime the best way possible!! Foodie Friday!

Dubai chocolate brownies. You guys, I fear I might have overdone it but in the best possible way! Took my favorite fudge brownie recipe, topped it with more delight and the result is better than I could have imagined. Please give these a try, you wont regret it! RECIPE: For the brownie Batter: 10 Tbsp of Unsalted Butter (melt it first, I simply forgot) 1 1/4 cups of Granulated Sugar 2 Eggs Splash of Vanilla 1 tsp of Instant Coffee Mixed with 1 Tbsp of Water 2/3 cup of Al Purpose Flour 1/2 cup of Unsweetened Cocoa Powder 1/4 tsp of Salt 3/4 cup of Semisweet Chocolate Chips For the Filling and Topping: 2 cups of Shredded Kadayif, toasted in 2 tbsp of Butter until golden brown 8oz of Pistachio Cram (reserve 2 tbsp for the top) 4oz of Semisweet Chocolate Chips melted with 1/4 cup of Heavy cream Process: Whisk melted butter + sugar until glossy. Add eggs, vanilla & coffee mixture, mix until smooth. Fold in (Moira style) flour, cocoa & salt, then stir in chocolate chips. Spread into a lined 8x8 pan and bake at 325 for 35 to 40 minutes (mine took 37 minutes) until just set (keep them fudgy). Cool completely. Mix toasted kataifi with pistachio cream (reserve a little), then spread over brownies. Pour over ganache, swirl with reserved pistachio cream & let set before slicing. Kadayif: https://rstyle.me/+CATruCAVO_WGe3QKzA6Rvg Pistachio Cream: https://rstyle.me/+w-vwmibJHZULtufK4bpK_g Fudgy Brownie Recipe: https://www.laurainthekitchen.com/recipes/the-best-fudgy-brownies/

One last hit to get you ready for Easter and if you start your big tonight then you can bake this fresh tomorrow morning! Recipe Linked Below! Happy Easter!! RECIPE: https://www.laurainthekitchen.com/recipes/colomba-pasquale/

One of my MUST haves that honestly I make for the whole week leading up to Easter so we can enjoy it daily with coffee. It’s such a favorite and requires no special ingredients, all basics you have on hand: I love this Easter sweet bread so much, off I go to make another double batch! lol heads up in this video instead of making 2 big ones (that’s what the recipe calls for) I just made 4 smaller ones. Also, I show you how I dye my eggs for it. I just add really hot water to som cups, add some food coloring, drop my eggs in (I don’t eve cook the eggs ahead of time I add them raw) and I let them sit in that water while I make the bread and the dough rises. We honestly don’t eat the eggs they are mainly for decoration but it is cute. Recipe below! RECIPE: https://www.laurainthekitchen.com/recipes/the-best-italian-easter-bread/

These are my favorite crispy roasted potato wedges that quite frankly are the best I’ve ever had and i promise you, they will be the best you’ll ever have as well. Yes there’s a little method here but I promise you it’s worth it. Recipe and breakdown listed below! RECIPE: 2lb of Yukon Gold Potatoes, peeled and cut into 3/4” wedges 4 Tbsp of light olive oil (any light oil of choice works here) 1 tsp of Granulated onion 1 tsp of granulated garlic 1 tsp of paprika 1 tsp of dried rosemary Plenty of salt and pepper to taste Fresh parm and parsley to finish Preheat your oven to 425 degrees. Peel and cut your potatoes and place them in a pot filled with cold water and a generous pinch of salt, bring to a boil and boil for exactly 5 minutes, then drain and allow to sit in the colander for 10 minutes. While that happens, take your oil, and place it in a pan (a baking sheet is fine just make sure it’s about a 9x13” size) and pop it in the oven for 10 minutes as well. When ready, add the spiced to the hot oil, mix to combine, then add the potatoes, toss well and place them in a single layer best you can. Pop them in the oven on the bottom rack for 40-45 minutes flipping halfway through. Perfection!!

It’s pastier season which means you need to get your hands on some grand lotto which admittedly, unless you live close to an Italian specialty store (or you live in Italy) its a bit difficult to find and it costs a small fortune the you do find it. So, I’ve been making it myself for a few years and I’m just never going back to buying it because it’s perfect. All you need is some soft white wheat berries and some patience. I take 1 cup of the berries (I find one cup to be the perfect amount, it makes just the right amount of cooked granola for my pastiera recipe which you need 580 grams of cooked grano for) soak them overnight in some cold water, then drain, rinse and simmer in a big pot of water for 4 hours, making sure to keep topping off the water with some boiling water as needed. I keep a small saucepan with water nearby and every time it looks like the water is evaporating too much, I boil that water and too it. Once the 4 hours of cooking time is up, you will leave them to cool a bit in the pot, then drain and place them in a food processor. This part is crucial, you need to break them down. Pulse and process until they break down into almost a thick chunky paste but don’t take them all the way to puree. Then store in a jar up to a coupe days and you’re ready to proceed with your pastiera recipe. Berries I used: https://rstyle.me/+fxf4uJqGS_6jMJcinMfIQA Pastiera Recipe: https://www.laurainthekitchen.com/recipes/pastiera-napoletana-/

All the flavors of a stuffed artichoke with none of the work. It’s so simple and easy you it’s barely a recipe but I guarantee you it will be one you will make again and again because it’s just so delicious! Recipe Below! RECIPE: 2-14.5oz cans of Quartered Artichokes, drained 1 1/4 cup of Bread Crumbs 1/2 cup of Grated Parm 1/4 cup Chopped Parsley 2 Cloves of Garlic, Grated 8oz Sharp Provolone, diced Zest andJuice of 1 Lemon 1/2 cup of chicken Stock 1/3 cup of Extra Virgin Olive Oil Salt an dPepper to taste In a large bowl, toss together all the ingredients listed above, add to an oiled baking dish and bake at 375 degrees covered for 30 minutes and uncovered for an additional 30 minutes.

Let's get ready for Easter with some last minute Q&A! #recipes #cookinglivestream #cooking

I’ve said it a million times and I’ll say it again, I LOVE A HAM!!!!! I like it simple, honey glazed with gorgeous shiny glossy finish where sweet meets salty and every bite leaves you wanting more. This is a simple go to recipe for a honey baked ham that always delivers! I used a 5lb boneless spiral cut so adjust the ingredients and baking time if you get a bigger one. 1-5lb boneless spiral cut ham 2/3 cup of brown sugar 3 tbsp of honey 1 tbsp of Dijon Pineapple juice and rings (right from the can) Pinch of Cloves (optional but I must, and I only add 1/8tsp and it’s plenty) Simply mix together the brown sugar , honey, Dijon, cloves and enough juice to make it runny but not too liquidy. Brush about half of it over the ham, cover with foil and bake at 325 for 30 minutes . Then take it out, brush with the rest, add the pineapple rings and pop it back in for another 30 minutes (adjust the time according to your size of ham, it cooks for 12 minutes per pound) basting it with its juices every 10-15 minutes and turning the broil on for the last few minutes. Then simply arrange in your serving platter, drizzle all the juices collected in the plan over the ham and serve. It’s so simple yet so scrumptious and leftovers are highly encouraged!