In the fall...tea & baking

Mornings are now cool...today is rainy.  Definitely the kind of fall weather in which tea is good.  I ♥ these little mice.

Tiny tomatoes from some friends.

In the fall, I bake a lot. Everyday. We made focaccia and put them on top with olive oil and a few basil leaves.

The focaccia dough is very simple, we make it about once a week, so I have this recipe memorized:

• 4 cups flour
• 2 teaspoons yeast
• 2 teaspoons salt
• 2 cups water, at room temperature
• 1/2 cup olive oil, maybe a little more
• herbs, garlic, tomatoes

Mix all ingredients until completely combined in a bowl.  It will be very sticky.  Let rise 1 hour.  Pour onto pan rubbed with oil.  Pour a few tablespoons of olive oil on top (it won't stick to your fingers too badly) and spread the dough out, and poke.  Let rise 30 minutes.  Then put tomatoes & herbs all over it.  Sometimes we put cheese on it.  Bake at 450' for 20 minutes.  Here is a more detailed recipe.  Enjoy while still warm!

This week we also made artisan bread with whole wheat flour, corn bread (to go with this awesome vegan chili by Post Punk Kitchen:  http://www.theppk.com/books/isa-does-it/), wheat-free brownies with coconut flour (I will share the recipe, but I need to make it again and take a picture this time) and butter cookies with some friends.  Of course, we had tea to go with the cookies! ♥