Inspiration hit this morning when I realized the kids ate a whole loaf of bread for breakfast. It was either bake more bread or let them eat crackers at lunchtime. I made focaccia again and this time stuffed it with salami, pepperoni, and string cheese. Super, super yummy and several requests to make it again. I also experimented with other stuffings, like Brie, tapenade, and sundried tomatoes – splurges since way before Christmas that were languishing in the fridge. Oh my! Talk about decadence.
Me thinks me likes this pantry challenge.
Breakfast: toast
Lunch: Stuffed Focaccia,apple slices, green salad
Dinner: Chimichangas
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{ 1 comment… read it below or add one }
did you make individual breads when you stuffed them? Have you frozen these?
[Reply]
Jessica Reply:
January 4th, 2011 at 2:47 pm
In the process of tweaking and refining this recipe for my cookbook. But, yes, I made individual stuffed breads and froze them after they were baked.
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