nedelja, 21. oktober 2018

Focaccia bread with olives

I don’t like it when ego gets in the way of a peaceful and loving relationship, friendship, family relationship.

Ego ruins everything. I find it heartbreaking when the inability to admit a wrongdoing, a mistake making prevents peace and the end of an argument. The argument can’t end if someone doesn’t “play” fair.

I know that I did that sometimes in the past. It’s like you feel embarrassed for doing something wrong and then you just stand behind your mistakes like your life depends on it. You just need to win. Because it’s too heartbreaking to admit that you are the one in the wrong.

But you’re not fooling anyone with this actions. The other person knows that you’re wrong and because you’re not admitting it, you are truly hurting them and you make them question their own sanity and solution is nowhere near.

The problem you have, once these things click in your brain is, that you have to deal with people who aren’t aware of this. They don’t get it and they continue to ruin relationships because of their ego. It’s hard to be a witness to this.

Making mistakes is really not a big deal, we just tend to make a big deal out of it. Saying something mean in a heat of a moment doesn’t have to be a big deal. If you admit that it was wrong to say it and then say you’re sorry. You’re just human. You’re not perfect. Standing behind your mistakes IS wrong.

Admitting your mistakes and apologizing for it BUILDS BRIDGES. Sticking to your ego demolishes bridges.

Recipe from: Foodness Gracious

The Recipe


1 tsp cornmeal
3 1/4 cups all purpose flour divided
1/2 tsp salt
1 envelope dried quick acting yeast 
1/2 cup extra virgin olive oil divided
1 cup warm water
1 1/4 cups green and black olives with pits taken out
1 cup sliced red onion
1 1/2 cups artichoke hearts roughly chopped
2 tbsp fresh thyme chopped
2 tsp sea salt


Line a 13 x 9inch baking tray with parchment paper and sprinkle with the cornmeal. 

In the bowl of a stand mixer with a dough hook attachment, add the 3 cups flour, salt, yeast, 2 tbsp of the olive oil and the water.

Mix on low speed until the dough comes together and then add 1/2 cup of chopped olives. Keep mixing for about 6-7 minutes. Form the dough into a ball with your hands.

Transfer the dough to a bowl rubbed lightly on the inside with olive oil.

Cover with a clean towel and let rise for about 60-90 minutes and has almost doubled in size.

Dust your work surface with some of the extra flour and dump the dough out not top of it.

Punch the air out of the dough and divide into four evenly sized pieces.

Form each piece into a ball and roll out with a rolling pin to about 6 inches wide. Place the circles of dough onto the prepared baking tray.

Pour some of the olive oil over each loaf and press into it with your finger tips to form the focaccia dimples.

Top each loaf with some red onion slices, more chopped olives, artichoke and fresh thyme.


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