I'll make this a quick post since I've been posting up the wazoo this week!
Well I couldn't let the leftover cheese from my biscuits go to waste! The goat cheese is perfect with the figs and rosemary, and made a great focaccia - which I guess falls under breadventures too without me even realizing it! Maybe I am getting the hang of this whole bread-making process. The focaccia had an amazing crust, which turned a beautiful golden color in the oven. It was light and airy, and a great accompaniment to my dinner (which was of course, canned Campbell's chicken and sausage jambalaya soup, but hey, one step at a time here).
The crackers were almost exactly minus the biscuits, just without the baking powder. I loved how buttery they were! But even though they tasted buttery, it felt kinda healthy because it was whole wheat too! All sorts of wins here in the little apartment kitchen this week. I'm going to have to make crackers more often, because they were easy, quick, and so much tastier than the boxes from the store. Am I transforming into a DIY kind of gal!? Is this really happening!? We shall see - tune in later for more fun updates about my baking and where it takes me! In the meantime, thanks for being great readers. It truly warms my heart.
What to do with leftover cheese
For the focaccia
1 cup warm water
1 package active dry yeast
1/2 teaspoon honey
2 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Figs, chopped - as many as you'd like! I used 6.
Rosemary, chopped - as much as you'd like! I used 3 sprigs.
Goat cheese, crumbled - as much as you'd like! I used 6 oz.
For the crackers
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated havarti cheese
1/2 cup (8 tablespoons) cold unsalted butter
1/2 cup whole, 2%, or 1% milk
Coarse sea salt, chopped chives
For the focaccia
In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
Scatter the rosemary, figs, and goat cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
For the crackers
Preheat the oven to 400°F. Get out several large baking sheets.
Whisk together the flour, salt, pepper, and havarti.
Add the cold butter, working it in until no large pieces remain - should look like breadcrumbs
Stirring all the while, drizzle in milk until the dough comes together.
Gather the dough into a ball, and squeeze it a few times to bring it together.
Flatten the dough into a rough square, and place it on a lightly floured work surface. Roll the dough 1/8" thick. You may have to do this in two separate parts if the dough is too large!
Transfer the dough to a piece of parchment. Using a sharp knife, cut the dough into 1" squares; don't separate them. You may trim the edges first, if you like, in order to separate the "good looking" crackers from the raggedy ones around the edges.
Lift the piece of parchment/crackers onto a baking sheet. Sprinkle the crackers with coarse sea salt, and chopped chives.
Bake the crackers for about 15 minutes, until they're a medium golden brown. Remove them from the oven, and cool right on the pan.
When the crackers are cool, store them airtight at room temperature.