Sauces, Spreads, Sugars & Syrups Archives

Tomato focaccia with chimichurri for dipping. An oldie but goodie, and something I make every summer on repeat 🙂‍↕️ Happy Monday, my dear friends! Recipe below and in the comments ⤵️

Dough:
455g water (~2 cups)
500g bread flour (~4 1/4 cups)
8g salt (1 tosp)
21g honey (1 tbsp)
8g instant dry yeast (2 tsp)
15g extra virgin olive oil

Topping:
Halved cherry tomatoes
Olive oil to top and for greasing
Flaky sea salt to top

Chimichurri:
1 bunch finely chopped Italian flat leaf parsley
The leaves from 3 sprigs of fresh oregano 4 cloves garlic, minced
1 tbsp dried chili pepper
120ml olive oil (1/2 cup)
3 tablespoons red wine vinegar
Salt to taste

Mix all the dough ingredients except the flour in a large bowl.
Add the flour and mix until shaggy. Rest for 5 mins.
Perform one set of stretch and folds by grabbing an edge of the dough, pulling it upwards, and over the top of the center.
Repeat until you have done this to the entire dough ball. Rest for 5 mins.

Next, perform two coil folds 5 mins apart. Gently lift the dough with both hands from the middle until one side releases and folds under itself. Repeat with the other side.
Rotate and do this again with the untucked ends. The dough should be very smooth on top and hold its shape. After the second set of folds, grease the bowl, cover with cling wrap, and let the dough rise at room temp for 1-1.5 hours depending on the temp of your home until doubled before transferring to the fridge for 8 hours or overnight. You can leave the dough in the fridge for up to 12-24 hours at this stage.

The next morning, pour the dough into a 9x13” rectangular baking pan greased with olive oil and lined with parchment paper, and let come to room temp, about 2-3 hours. Method continued in comments!

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Tomato focaccia with chimichurri for dipping. An oldie but goodie, and something I make every summer on repeat 🙂‍↕️ Happy Monday, my dear friends! Recipe below and in the comments ⤵️

Dough:
455g water (~2 cups)
500g bread flour (~4 1/4 cups)
8g salt (1 tosp)
21g honey (1 tbsp)
8g instant dry yeast (2 tsp)
15g extra virgin olive oil

Topping:
Halved cherry tomatoes
Olive oil to top and for greasing
Flaky sea salt to top

Chimichurri:
1 bunch finely chopped Italian flat leaf parsley
The leaves from 3 sprigs of fresh oregano 4 cloves garlic, minced
1 tbsp dried chili pepper
120ml olive oil (1/2 cup)
3 tablespoons red wine vinegar
Salt to taste

Mix all the dough ingredients except the flour in a large bowl.
Add the flour and mix until shaggy. Rest for 5 mins.
Perform one set of stretch and folds by grabbing an edge of the dough, pulling it upwards, and over the top of the center.
Repeat until you have done this to the entire dough ball. Rest for 5 mins.

Next, perform two coil folds 5 mins apart. Gently lift the dough with both hands from the middle until one side releases and folds under itself. Repeat with the other side.
Rotate and do this again with the untucked ends. The dough should be very smooth on top and hold its shape. After the second set of folds, grease the bowl, cover with cling wrap, and let the dough rise at room temp for 1-1.5 hours depending on the temp of your home until doubled before transferring to the fridge for 8 hours or overnight. You can leave the dough in the fridge for up to 12-24 hours at this stage.

The next morning, pour the dough into a 9x13” rectangular baking pan greased with olive oil and lined with parchment paper, and let come to room temp, about 2-3 hours. Method continued in comments!

Peach cobbler szn 🙂‍↕️

Recipe is on the blog archives! I hope you are all doing well, my dear friends 🩷 Happy Wednesday!

#peachseason #peachcobbler #dessertsofinsta #summerdessert #dessertrecipes

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Peach cobbler szn 🙂‍↕️

Recipe is on the blog archives! I hope you are all doing well, my dear friends 🩷 Happy Wednesday!

#peachseason #peachcobbler #dessertsofinsta #summerdessert #dessertrecipes

Summer’s here, which means it’s officially panzanella season 🙂‍↕️ I basically live on panzanella all summer long 🤭 The recipe for this tomato and peach panzanella is on the blog archives!

Happy Tuesday my dear friends 🩷

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#panzanella #tomatoseason #peachseason #summerrecipes #panzanellasalad

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Summer’s here, which means it’s officially panzanella season 🙂‍↕️ I basically live on panzanella all summer long 🤭 The recipe for this tomato and peach panzanella is on the blog archives!

Happy Tuesday my dear friends 🩷

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#panzanella #tomatoseason #peachseason #summerrecipes #panzanellasalad

Cakes of summers past 🩷

Happy Thursday, my dear friends! I’ve got 3 new recipes coming to you over the next week, and I’m so happy to finally be able to share them!
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#cake #layercake #lavender #lemoncake #summerbaking

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Cakes of summers past 🩷

Happy Thursday, my dear friends! I’ve got 3 new recipes coming to you over the next week, and I’m so happy to finally be able to share them!
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#cake #layercake #lavender #lemoncake #summerbaking

The first of my tomatoes are starting to blush and I’m SO excited to make all the things with them! 🥰 I’m growing a lot of large sliced tomatoes and heirlooms this year, which is a big change from last year where I grew basically all cherry tomatoes.

I have (hopefully two) new recipes coming your way this week! Happy Monday, my dear friends 🩷

#tomato #tomatoseason #heirloomtomatoes #summerveggies #summerproduce

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The first of my tomatoes are starting to blush and I’m SO excited to make all the things with them! 🥰 I’m growing a lot of large sliced tomatoes and heirlooms this year, which is a big change from last year where I grew basically all cherry tomatoes.

I have (hopefully two) new recipes coming your way this week! Happy Monday, my dear friends 🩷

#tomato #tomatoseason #heirloomtomatoes #summerveggies #summerproduce

Classic cherry pie 🫶🏻

An absolute must for this time of year! This version can be made with fresh or frozen cherries, and it has the most wonderful depth of flavor. You can find the recipe on my blog archives!

Happy Tuesday, my dearest friends! I hope you are all well 🩷

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#cherryseason #cherrypie #pie #cherries #dessertsofinstagram

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Open post by marissamakes__ with ID 18105088063955475

Classic cherry pie 🫶🏻

An absolute must for this time of year! This version can be made with fresh or frozen cherries, and it has the most wonderful depth of flavor. You can find the recipe on my blog archives!

Happy Tuesday, my dearest friends! I hope you are all well 🩷

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#cherryseason #cherrypie #pie #cherries #dessertsofinstagram

Blueberry pound cake 🫶🏻

I’ve been teasing this recipe for a while, and I promise it’s on my list this week to get it up for you all! It’s the perfect bridge between spring and summer, and the icing gets its color completely from blueberry juice. Happy Tuesday, my dear friends! I hope you are all well 🩷
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#blueberrycake #poundcake #bundtcakes #blueberries #blueberryseason

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Blueberry pound cake 🫶🏻

I’ve been teasing this recipe for a while, and I promise it’s on my list this week to get it up for you all! It’s the perfect bridge between spring and summer, and the icing gets its color completely from blueberry juice. Happy Tuesday, my dear friends! I hope you are all well 🩷
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#blueberrycake #poundcake #bundtcakes #blueberries #blueberryseason

Tomato and caramelized onion galettes 🫶🏻

My tomato plants are starting to produce so many fruit, and though I still have a long way to go until the first tomato is ripe, I’m getting so excited for the summer harvest season. I’ll definitely be making these galettes when my tomatoes are ready! What’s your favorite thing to make with tomatoes?

Recipe on the blog archives! Happy Tuesday my dearest friends 🩷
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#tomatotart #savorybaking #caramelizedonions #galettes #tomatoseason

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Tomato and caramelized onion galettes 🫶🏻

My tomato plants are starting to produce so many fruit, and though I still have a long way to go until the first tomato is ripe, I’m getting so excited for the summer harvest season. I’ll definitely be making these galettes when my tomatoes are ready! What’s your favorite thing to make with tomatoes?

Recipe on the blog archives! Happy Tuesday my dearest friends 🩷
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#tomatotart #savorybaking #caramelizedonions #galettes #tomatoseason

Strawberry rhubarb brioche buns with almond frangipane 🫶🏻

This is a rework of a recipe I started working on last year, and I’m soooo pleased with how this version turned out! The brioche is pillowy and soft, and the buns are filled with almond frangipane, strawberry rhubarb jam, and sprinkled with crunchy sugar. Recipe coming soon! Happy Thursday, my dear friends 🩷
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#strawberryrhubarb #brioche #briochebun #springrecipes #springbaking

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