You will have to forgive me today for a very abbreviated What’s Cooking Wednesday. You see, it is definitely SO one of those weeks for me. I am hoping the pretty picture above helps with the forgiving. Because I made a discovery a few weeks ago that I really should not keep from you – the peperonata recipe I shared with you gets even better when it tops a steamy herb-and-olive-oil-infused focaccia and they cozy up together in the oven. I use Karina’s Gluten-Free Focaccia recipe with a couple of tweaks (oregano instead of basil, brown rice flour instead of sorghum), top it with 1 cup of prepared peperonata and cook the focaccia according to the focaccia recipe, but this would work well with any focaccia, wheat-based or gluten-free. And, be sure to check out all the great recipes over at Shan’s blog, the home of What’s Cooking Wednesday. Oh, and if you like your focaccia plain, be sure to check out this grilled vegetable sandwich.
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