The gourds are becoming more of a mainstay at the market and, after much denial on my part, my sweaters are inevitably getting thicker. This past weekend I packed up for the the Big Harvest Potluck where I spent my time spent eating, drinking, laughing, facing my fear of heights, and taking in inspiration from all possible realms. One form of inspiration came in the way of food. At the final conference dinner, I ate a gluten-free focaccia lovingly prepared by the folks from Smith Bites. Perfectly chewy with a light and delicate crumb, it had me at hello. Well, you know what I mean.
I suppose I could have just asked them for the recipe, but because patience is not one of my better virtues, I was looking for an immediate reward. No holds barred, I spent the day testing 3 different recipes with the goal of finding one most reminiscent of the Smith Bites focaccia. And thank god this mission was successful because the withdrawal symptoms were rough! My version of this simple, quick dimple-y bread gets topped with sweet roasted pumpkin and salty olives or feta, making it very well suited to the season. Your thanksgiving bread is served. For the recipe, and more delicious BAKED goodies, head on over to BAKED – The Blog.
For the full recipe, head to Baked – The Blog.