Werther's Caramel Creme Filled Baked Bismarcks

I love caramel.  I mean really, really love it.  I'd rather have caramel, vanilla or butterscotch over chocolate nine times out of ten.  So when I was asked to hold a baking party for Werther's Originals new soft caramels, I jumped at the chance.  I get to bake and someone's going to send me caramels?  That's really a no-brainer!

I'm always looking for an excuse to make something different that you wouldn't normally make at home.  I recently came across Glazed Filled Sugared and Dipped by Stephen Collucci.  Its an entire cookbook about making donuts!  This is something I wouldn't normally make at home, but is pretty darn impressive for a party.

I also now know why most people don't make donuts at home.  They're seriously a lot of work!  None of the steps themselves are difficult, its when you do each after the other its an all day process.  I prepped the dough and the pastry filling before guests arrived.  Oh and did you know you can bake bismarcks?  You can!  While they don't turn out as airy as fried donuts, you really can't tell a difference.

To get the caramels in the pastry cream, I melted about a dozen of them with some milk in a saucepan so I could easily incorporate the caramel.  The melted Werther's caramels gave the pastry cream amazing flavor.  If you're not up to making donuts from scratch, definitely make the pastry cream to layer in a trifle or cake.  You'll be glad you did!

My piping hot bismarcks filled with Werther's Caramel Pastry Creme were a huge hit!  My guests loved being able to fill and top their own donuts.  My recipe made a little over a bakers dozen and they didn't last long at all.

Spiked Dutch Apple Pie Minis

Did you notice that we like apples?  Apples are a go to fruit in our family.  There are banana allergies.  Plus the usual gamut of dislikes towards certain fruits.  Apples are generally the beloved fruit to all of us.  Up there with peaches and nectarines which is an entirely different discussion.

So, yet again we have an apple recipe.  One that takes out some of the work of Apple Pie.  Or at least the work of eating it.  You may eat them with a fork as we did when they were warm, but when cool they held up just fine.  An apple pie you can eat on the go, as long as you are not waving it about upside down.  There's only so much anti-gravity powers that a gelled apple mixture can contain in one bite.

This isn't your average apple pie.  We boosted the flavor with some Spicebox Whisky.  There is a vodka in the crust to make it flaky, but that alcohol will bake out.  The whisky in the apples is there to stay.  You will not be sorry as the extra vanilla makes this treat extra sweet.  Truly, this pie is a milder more adult version.  Don't count on a cinnamon or lemon zing but a succulent vanilla swirl.

Spiked Dutch Apple Pie Minis

Apple Pie Filling
3 Rome apples, peeled, cored and diced
3 MacIntire appes, peeled, cored and diced
5 tablespoons sugar
1/4 teaspoon cinnamon
pinch of nutmeg
2 teaspoons cornstarch
2 tablespoons lemon juice
2 ounces Spicebox Whisky

Dough
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
3-4 tablespoons ice cold vodka

Dutch Crumb Topping
1/2 cup flour
3 tablespoons sugar
4 tablespoons unsalted butter, softened

Make the dutch crumb topping first.  In a small bowl, combine flour and sugar.  Using a pastry cutter, two forks or your fingers work butter into flour until the mixture resembles coarse meal.  Set aside.

In a large skillet combine the apples, sugar, cinnamon and nutmeg.  Cook over medium heat, stirring occasionally for 5-7 minutes, until apples are tender but firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to apple mixture along with whisky and continue cooking until mixture thickens.  Remove from heat and allow mixture to cool.

While the apple mixture cools, work on the crust.  In a medium bowl, add flour and salt whisking to combine.  Using a pastry cutter, 2 forks or your fingers work shortening into flour mixture until it resembles coarse sand.  Add 3-4 tablespoons cold vodka and work mixture into a pie dough.  Roll out dough and cut into 5-inch circles.  By re-rolling the scraps you should be able to get 10 circles of dough.  Carefully set dough circles into a muffin pan, making sure to line bottoms and sides of cups with dough.

Preheat oven to 350 degrees.  Completely fill dough lined muffin cups with apples.  Sprinkle dutch crumb topping over apples.  Bake 20-25 minutes or until bubbly and crust is golden.  Let rest 5 minutes and serve warm.

First World Problems: Too Much Love?

There is one thing to be said about driving in the suburbs.  There is a lot of space.  So much so that you are almost never in close contact with other cars. This notion that my lane is my own space was obviously not true in the big city.  As a Chicago cab driver showed no hesitation joining me in the right lane meant for one car.  The tension was high as he was near inches from our car.  As expected he managed a fearless right turn.  While I told myself to avoid the right lane at all costs lest I lose another ten years of my life.

Thwarting scammers on the other hand seems usual practice.  Sadly, they were not clever enough to get a reply.  It is entirely unusual that my phone company would call me about my account since it's a family plan and they always text.  Much more sad, is the fact that when we called the phone company they were surprised to find scammers.  Worse still was their question of whether we had given any important information.   As if we were naive enough to give out private information over the phone.

The most unsettling of problems, this week and perhaps more to come, regards the convertible.  Recently,  I have changed cars to a convertible.  Weirdly,  almost every person on the road takes note of the  car and the occupants.   This in of itself is not unusual as many drivers will look around while driving, but most tend to not crane their necks.  Or to stare directly at you while making a left turn.  The amount of attention is disconcerting to say the least especially when the top is not down and the V-6  engine is silent.   This is almost certainly a problem of too much love for either us or the car.

Salted Caramel Buttercream Frosted Mocha Brownies

I've been dying to make brownies for a while now.  I hate using a box mix and there's really no excuse not to make brownies from scratch.  While they aren't hard to make from scratch, doing so requires a few more steps.  You've got to melt the chocolate and mix things in stages while making sure not to overmix the batter.

Another thing I've been meaning to try is this buttercream recipe I found in the Flour Too cookbook.  I've always heard buttercream is a nightmare to make.  (Well my mom says its not worth making, but she says that about a lot of things.)  Things can go wrong, but I lucked out on my first try.  It was incredibly simple to add melted caramel to the frosting.  Susie actually double dipped her brownie, the frosting was that good!

To add your brownie making delights, you can check out Desperately Seeking Sanity.  Our good friend Heather, a blogger caught up on the latest gossip, decided to give baking a try after we promised her the recipes would taste great even if they didn't turn out pretty.  It turns out that after some panicked texts that she had success with her apple galette!  She'll be certain to please her family again with these brownies!

Mocha Brownies
4 tablespoons unsalted butter
1/4 cup coconut oil
2 oz dark chocolate
2 oz semisweet chocolate
3 large eggs
1 cup sugar
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup cocoa
1/2 teaspoon espresso powder/instant coffee
2 teaspoons vanilla

Salted Caramel Buttercream
3/4 cup sugar
3 egg whites
12 tablespoons unsalted butter at room temperature
1/2-1 teaspoon salt
15 soft caramels
1 1/2 teaspoons milk

Let's start with the brownies.  If you don't have coconut oil, you can sub in 4 tablespoons butter or 4 tablespoons canola oil.

Preheat oven to 350 degrees.  Depending on what you have on hand, line a 9 x 13 inch baking pan with parchment paper or foil to form a sling.  A sling is where the paper hangs over the edges of the pan.  Doing this allows you to remove the entire contents all at once.  You can then easily cut them without worrying about them sticking to the pan.  Grease parchment or foil with butter or cooking spray.

Melt butter, coconut oil and chocolates in a double boiler on the stove.  A double boiler is basically a metal or glass bowl that fits over, so it hovers, the pan of boiling water.  The boiling water should not touch the bottom of the bowl.  When melted, remove from heat and allow to cool.

Whisk dry ingredients together in a bowl.  In a large mixing bowl, cream eggs and sugar until they are light and fluffy, 3-5 minutes.  Mix in vanilla.

Using a spatula or plastic scraper, gently mix in melted chocolate until incorporated.  Slowly fold in dry ingredients mix.  Bake 15-20 minutes.

While the brownies are baking, start working on the frosting.  Using the same bowl you used for a double boiler earlier, combine 3 large egg whites and sugar whisking together to form a thick slurry.  It will actually look kind of like a thick gooey mess.  Place the bowl over the simmering water and whisk occasionally for 6-8 minutes.

Remove from heat and scrape into a medium sized mixing bowl and beat until mixture turns into a shiny white meringue and is cool to the touch, about 6-8 minutes.  Reduce the speed to low and add butter in chunks, mixing well after each addition.  Once all the butter has been added, beat another 3-4 minutes or until its thick and smooth.

This is when you'll want to melt the caramel.  You can do it on the stove or in the microwave.  Combine caramels and milk and heat until melted.

Pour melted caramel into buttercream and 1/2 teaspoon salt and beat to incorporate.  Stop and make sure to taste, adding more salt if needed.

When brownies are cool, remove from pan and frost.  Slice and serve.  Store remaining frosted brownies in the refrigerator.

First World Problems

Where to start this week?  Lets start with last Sunday.  We headed to the monthly model train show in Wheaton to check it out.  My dad has started giving us some of his trains to sell and besides eBay as a resource I don't know much about them.  Let me just say this train show was not the place to start.  Everything there was kind of old, dusty, dirty and big.  As far as I could tell there were no trains there in the same class as the ones we had.  Ours are all in original boxes and have never been opened.

On our way home from the train show we had a strange encounter.  As a car in front of me turned, there was a suddenly large gap in front of us.  As I began to accelerate, a car in the left lane turned on it's blinker and merged in front of me.  Perfectly normal and safe, yet the car behind them also attempted to the same thing.  Which did not work out for him.  He nearly hit us, as he tried to be first.  Then proceeded to in what I can assume was meant to be intimidating follow closely behind us, before pulling up next to us and yelling through his window.  Needless to say he had nowhere near the reaction he intended as we were laughing at how ridiculous he was.  Yet, the encounter has stuck with me as being another entitled driver who had only their own priorities in mind.  He obviously had no care as to whether we were safe and only wanted to be first.  Hilariously, and to my delight is often the case, we pulled up at a red light to see him also waiting.  His speed was for naught and we were further delighted.

Thursday it rained.  Which meant our plans to go shooting were cancelled.  So, instead we went shopping.  To which I was forced into winter coats and faced attitude for having attitude when my family clearly already know that I detest clothes shopping.  It's not my fault my dad and sister are shopaholics.  They'd spend all day in a mall happily.  I'd rather be chopping a bag full of onions with a dull knife.

Friday was salmon day.  Meaning that our local Whole Foods store had a sale on salmon. Sadly, the butcher cut me a piece bigger than one and a quarter pounds meaning that I shall have salmon for breakfast.  Alas, I did not want to trouble him to remove a small portion.

The people at the bank yet again requested that I open a savings account with them.  I can't believe that every time I go in that they ask the same questions.  Granted the person is always different but I dislike being judged for my lack of savings account at the same bank I keep a checking account.

To top it off, I realized yet again, that people are disinterested in details.  Mainly that my aunt did not know how to spell my name.  On a check no less, after seeing my name spelled properly in an email, which I failed to receive as I saw that she'd incorrectly typed my email address.  As my sister was incorrectly identified as my father for contacting a store about trains.  Apparently, reading is a lost art.

Pampers Because Sleeping Isn't Just For Babies & Giveaway

Recently Pampers asked me if I knew any new parents who needed the gift of sleep.  My cousin and his wife had the cutest little boy earlier this year.  Let's call him Peanut, that's him dressed as Popeye with his mom.  Being brand new parents, I knew they could definitely use the gift of sleep!  Pampers is out to help parents get more sleep with their new diapers that now keep baby dry up to 12 hours.  After a long day fighting, he certainly needs 12 hours of sleep to prepare for the next one!

I wanted to gift mom and dad with some special foodie treats.  Did you know there are special foods that actually help you to fall asleep and stay asleep?  There are actually about five of them.  In no special order those five are bananas, nuts, carbs, dairy (or nut milk) and tart cherries.  I also picked up a few other treats like some nice bottles of wine, herbal tea, hummus and fancy granola.  That wrapped package was a surprise for Peanut.  Can't exclude baby, even when you're focusing on the parents.  Although, he knew that really everything was for him.  As he persistently and thoroughly checked everything in his basket.  After all, he's obviously the boss.

Even though chocolate isn't on the sleep inducing food list, I made some Buttermilk Oat Tart Cherry and Chocolate Scones as an extra special treat.  Tart cherries are one of the best sleep aides.  Be on the lookout for the recipe sometime next week!

Not only is Pampers letting me give the gift of sleep to my cousins, they're also providing a nifty gift pack for me to give away to one lucky Rosie Discovers reader.  One lucky reader will win a Sleep Sheep sound machine, cozy blankets for Mom/Baby and a $50 gift card!  To enter use the rafflecopter form below.  Contest is open to US residents 18 years or older.  Contest will run from October 18th thru October 27th.

a Rafflecopter giveaway

Got Plans this Weekend? Check out the Chicago Fine Chocolate Show at Navy Pier!

Psst....yeah, you over there.  Got plans this weekend?  No?  Love Chocolate?  Then you'll have to join us at the Chicago Fine Chocolate and Dessert Show this weekend October 18-20th at Navy Pier.  This is the second year and from what I'm reading its going to be even bigger and better than last year!

Last year we were lucky enough to attend the chocolate show and we had a blast!  You may remember reading our sneak peaks of the show last year.  Looking at those just goes to show how much I've grown as a blogger.  This year, even though I wanted to try all the chocolate possible before the show, time got away from me and we're going to show you some of what was our fave last year.

If you're in the Chicago area and haven't yet tried Mayana Chocolates, you should run right out to pick some up.  Chef Daniel makes the most amazing, to die for chocolates with rich vibrant flavors.  If you stop by their facebook page, you'll see this amazing photo that yours truly took!  I can't wait to see what he's got in-store for us this year.

Another amazing chocolatier is flying noir.   Karen makes the most gorgeous hand painted chocolates.  Each one is truly a work of art.  There is also a surprising amount of spice in each piece.  Last year we were lucky enough to sample her hot chocolate blends.  Let me tell you, if you love a kick in your sweets these are right up your alley!  Especially if you have a hard to please chocolate lover at the very least you are giving them something handcrafted that they might even try to hang on their wall.  I'm not saying that they will but you never know.  Some of us chocolate lovers take love to an entirely new level.

You'll also see chocolate liqueurs.  We particularly loved 360 Double Chocolate Vodka.  It had a great chocolate taste that we love using in mixed drinks and pastries.  That's right, did you know you can sub vodka in for water in pastries?  Especially pie dough.  This way you get extra unexpected flavor in your desserts. Nothing like pie that doesn't scream for some chocolate!  You so rarely find a good chocolate pie crust.  Not to mention a good martini with chocolate because alcohol can do that now, make adult drinks taste like candy bars.

Fresh Apple Galette

It's finally FALL y'all!  I am so excited it's here.  I've been waiting all summer long for it to get here.  Don't get me wrong, I like summer too.  But fall means fresh apples!  I love apples almost as much as I love strawberries and my love of strawberries is legendary!

I like the super tart baking apples the best.  Romes, Granny Smith, MacIntires to name a few.  They're crisp and just have that tart bite that reminds me of sweet tarts.  One of my absolute favorite candies growing up.  Even though I don't make it apple picking every year, I still make lots of apple things.

This is the first of those recipes.  A fresh apple galette.  What is a galette, you might ask?  Its like a free-form open faced pie.  I think galettes are easier to make than a pie.  They aren't meant to look perfect and taste the same.  A perfect dessert for a busy family.

Fresh Apple Galette

2 Rome apples, cored peeled and thinly sliced
2 MacIntosh apples, cored peeled and thinly sliced
1/4 cup light brown sugar, packed
1/4 teaspoon cinnamon
pinch of nutmeg
2 teaspoons cornstarch
1 tablespoon lemon juice

1 egg yolk beaten with 2 tablespoons water
sugar to sprinkle

Dough Recipe

1 cup flour
1/3 cup shortening
1/2 teaspoon salt
3-4 tablespoons ice cold water

In a large heavy bottomed saute pan combine apples, brown sugar, cinnamon and nutmeg.  Cook over medium low heat about 5-6 minutes, until juicy but still crisp.  In a small bowl, whisk together cornstarch with lemon juice.  Slowly whisk into apples.  Cook about a minute until juices thicken.  Remove from heat and let cool slightly.

Meanwhile combine flour and salt in a medium bowl, whisking to combine.  Use a pastry cutter, two forks or your fingers to work shortening into flour until mixture resembles coarse meal.  Sprinkle with 3 tablespoons of water and work into dough, adding more water until dough just comes together.

Form dough into a round disk, place on floured countertop and roll into a rough 12 inch circle.  Move to parchment paper lined baking sheet.  Mound apples into center of dough, spreading slightly.  Going round in a circle fold dough towards center overlapping slightly.

Brush entire galette with egg wash, sprinkle with sugar.  Bake 350 degrees for 20-25 minutes until golden and bubbly.  Remove from oven, cool slightly and serve.

First World Problems

Starting this week, we're going to give you a behind the scenes update at Rosie Discovers.

This week, I forgot the power was going to be out on Tuesday due to a neighbors tree collapsing a few weeks ago.  The power company called last week to let us know, but I got the days mixed up.  I realized they were wrong when I came back from walking Rosie and saw the multitude of power trucks on the corner.  At this time it was too late to do anything about it.  I boiled water for the hot pot, but forgot to grind the coffee to use in the percolator before the power went out.

Also, no power means no hair dryer.  So I didn't shower until 2 on tuesday.  :(  I also couldn't work on my bread that I started the night before.  I'm brave about lighting the stove with no electric starter, but not the gas oven.

There's also the time suck of going grocery shopping, WITH MY MOM.  Enough said on that one.

There's an app for our library.  No need to have your card since it's in your phone.  But then there is a self checkout feature. You can check out books anywhere! Only it doesn't scan around a curve.  So you're left with a partial bar code. Plus people staring daggers at you for standing at the self checkout machine while seemingly doing nothing because you wanted to use the machine but couldn't find your library card in the app.  So you quietly stand there urgently pushing options on your phone only to realize that at this point everyone waiting in line behind you had already left.

The dog no longer feels the need to get up every time her humans vacate a room.  Yet, she despises being alone.  When she realizes you are really gone she barks.  LOUDLY and incessantly until she gets a response. The only acceptable one is for the human to find Miss Rosie.  If you're lucky she may actually be desperate enough to find you.  That is highly unlikely and you are better off holding the cat.  He's quieter

Loaded Tuna Casserole Flatbread + $50 Target GC Giveaway

Dirty secret time!  I'm a huge tuna casserole fan.  I grew up eating the tuna casserole my mom used to make.  You know the one, made with condensed mushroom soup and potato chips on top?  That I haven't had in years because its completely bad for you and most processed foods contain soy, my mortal enemy.

So when Flatout Bread said they were sending me some tuna and flatouts, it was the first thing that popped into my head!  There had to be a way to make a baked tuna casserole tasting flatout loaded with veggies.  You're gonna love this recipe.  It's easy to make, healthy and filling all at once.

Now through October 14th if you buy Flatout bread at Super Target you'll get a free pouch of StarKist tuna!  It's the perfect reason to give my recipe a try.  :)  You'll be glad you did.

Loaded Tuna Casserole Flat bread

1 (8 oz.) package mushrooms, sliced
1 carrot, shredded
2 large kale leaves, stem removed and thinly sliced
1/2 cup jicama, peeled and diced
2 tablespoons diced onion
1 tablespoon coconut oil
2 tablespoons unsalted butter
2 tablespoons flour
1 cup whole milk
9 slices mozzarella cheese
3 Rustic White Artisan Pizza Flatout breads
1-2 pouches Ranch StarKist Tuna

Prep all veggies first.  Preheat oven to 400 degrees.  In a large non-stick skillet on medium heat, melt coconut oil.  When liquid add mushrooms and cook, stirring occasionally until they release their juices; then add kale, stir frequently until kale wilts then add shredded carrots and cook 1-2 minutes more.  Remove from heat.

Meanwhile, melt butter in medium saucepan on medium low heat.  Add onion and cook until softened, whisk in flour and continue to whisk for about a minute.  While whisking slowly pour in milk, keep an eye on it and whisk occasionally until mixture boils and thickens.  Remove from heat and stir in veggie mixture.  Add salt and pepper to taste.

Place three flat breads on a baking sheet, spread evenly with veggie mixture.  Sprinkle with diced jicama and ranch tuna.  Top with mozzarella slices, bake for 10 minutes until cheese is bubbly.  Serve while still warm.

GIVEAWAY!!

On to the giveaway!  One lucky Rosie Discovers reader will win a $50 Target Gift card!  To enter use the rafflecopter form.  Contest runs from October 8th to October 16th, that way you'll have time to pick up some Flatout Bread and free StarKist at a Super Target near you.  :)

a Rafflecopter giveaway

Do You Hate The Wait?

There is one particular circumstance that most people can agree upon is torture.  The urge to pee wins out against all else.  You are no longer able to hold it in.  Your bladder threatens you with mutiny and you rush to the bathroom only to find it occupied.

The only bathroom that you can use and it is not available.  No matter how you announce yourself and plead with that person on the other side of the door, the choice is gone.  You can no longer be the master of your own bladder, for your bladder has earned your approval.  The contract has been signed and documented, and copies have been filed with your lawyer.  There is no going back and so you wait.

Slowly, the seconds tick by as the sensation builds.  At any moment you will no longer need to use the toilet, but the shower.  The bathtub that would welcome you in a full embrace.  The mirror that would cloud over with steam to hide your shame.  This you can imagine as the door remains firmly closed and locked.

Yes, not only is the cruelty of the universe being directed towards you, but the shame is gone.  No longer are you keen to wait for a few moments.  The handle rattles as you try with desperation to open the door.  The person inside laughs it off.  They'll be done in a second.  They'll be done soon.  No worries, and as the door opens you agonize over the weight in their steps.  They lurch forward like the least graceful cow you have ever witnessed.  Each lumbering jolt taunting you with the closeness, but yet you cannot yet pass.  As you hurriedly move out of their path, with the same agility as the swiftest cheetah they barely clear the halfway point.

Finally, the goal is near.  They finally exit that sacred room.  You lunge forwards and with last bit of sense manage to kick the door shut behind you.  Then you are lost as your bladder takes possession.  Only when you feel your humanity lurking over your shoulder, you realize that there is no hope.  For the toilet paper roll is empty.  The madness overtakes you as you rage that there is no toilet paper in the bathroom!!! After all of your indignity of waiting for that tottering oaf and you are stranded with no chance at salvation.

Turning, you seek any chance at salvation.  The universe rewards your patience and you grab hold of the container.  The wipes are better than toilet paper and you treat yourself to being clean.  As if you the finest specimen known to man would settle for only toilet paper.

Roasted Garlic Basil Focaccia

Today we've got a variation on my absolute favorite bread.  My roasted garlic focaccia is so good, that an entire sheet pan lasts us about a day.  So I decided to make it more Italian by adding some fresh basil.  Not just any fresh basil, but Daregal's fresh frozen basil.  

Recently I got an assortment of fresh frozen herbs in the mail from Daregal.  They're kinda neat because they are frozen fresh.  This means you can have fresh basil during the winter months in your freezer.  Or chopped up onion or garlic.  These would be handy when you're in a rush to get a meal on the table.  

The only bad thing about Daregal is they aren't available in stores in the Chicago area.  That means you'll have to order them from Amazon or pick them up when you're in the Northeast region at Stop n Shop, Giant Landover and Shaws.  I'm not sure that I'd go out of my way to order them.  While they are nice to have on hand, I typically have fresh herbs in my kitchen already.

Roasted Garlic Basil Focaccia

1/2 cup water
1 cup milk
5 tablespoons olive oil
4 teaspoons kosher salt
2 cups flour
2 cups bread flour
2 1/4 teaspoons granulated sugar
1 package dry yeast
1 head garlic
2 teaspoons fresh basil, chopped
olive oil for drizzling

Preheat oven to 375 degrees.  Find a small loaf pan and coat the bottom with olive oil.  Slice the top off the head of garlic, so the tops are cut off each clove.  Place in loaf pan and drizzle with olive oil.  Cover loaf pan with aluminum foil and bake for 45 minutes.  When done, remove from oven and let cool.  Squeeze cloves out of garlic head and roughly chop.

In a small saucepan, combine milk and water, heat to 120 degrees.  Pour into bowl of mixer along with yeast and 1 cup bread flour.  Mix on medium for 2-3 minutes.  Then add 3 tablespoons olive oil, 2 teaspoons kosher salt, sugar, basil, chopped roasted garlic and 1 cup bread flour.  Mix slowly till all flour is incorporated.  Repeat with remaining cups of flour, adding slowly one at a time.

When dough has come together, place on floured surface and knead for 3-4 minutes until dough is elastic and smooth.  Place in oiled bowl, cover and allow to rise until doubled.

When dough has risen, punch down and use a rolling pin to roll out to a 10 x 15 inch rectangle.  Place on greased cookie sheet.  Allow to rise for 30 minutes.

Preheat oven to 375 degrees.  Drizzle with remaining 2 tablespoons of olive oil or use a bit more. (I pour it on until it looks good to me, makes a more moist focaccia) Sprinkle with remaining 2 teaspoons of kosher salt.  Bake for 20-30 minutes or until golden.