Here’s the recipe I used.
It turned out great and was SO easy. I feel like my bread making has gone through so many stages in the past several months, but I’m still learning each and every time.
Kyle LOVES focaccia and is super happy whenever I make it. This works out nicely for me because I think it’s far easier than anything else. Shaping loaves is the hardest part for me, so the fact that I can just smoosh and poke an amorphous blob into a pan and drizzle olive oil all up in it seems like a cake walk.
I was in the mood for falafel, so I tried to replicate this meal made entirely of TJs products. Only problem is, I haven’t been to TJs since May, so I was working with limited stock. Luckily I had their frozen falafel on hand, but the rest was improvised.
The salad was so so. I should have done a tahini dressing instead of a vinaigrette, but c’est la vie. The feta was the highlight. Plus the falafel of course. We all had seconds and the only leftovers were the focaccia which (I already shared) made their way into this meal with pork tenderloin.
Are you guys still baking bread like you were when covid first arrived on the scene? Or have you slowed your roll a bit?
I’m just impressed you’ve been turning on your oven! I’ve been overwhelmed and our freezer is packed, so my baking has definitely slowed. We bought our first house in the middle of March, right before things shut down in Oregon. We were so excited to finally be able to buy a garage freezer. We ordered one in April and are still waiting! First world problems, I know 😉
Still waiting!!! UGH. I’m so sorry. It’s 1st percenter prob for sure, but still a major bummer.
I have not done any bread baking myself, but could do some major damage to a loaf of store-bought focaccia.
And their falafel alone is worth a trip to TJs. Always in rotation at our house.