Monday, March 8, 2010

Guacamole Focaccia and Bread Sticks


I think This was the best sandwich I've had in a long time! Even my 18 yr. old daughter said it was amazing...and she had it as leftovers for lunch!

HBin5 assignment: Avocado-Guacamole Bread

hmmm....really? Will the avocado flavor even come through or make a difference?

I'd read some nice things about the dough...and thought..."sure...why not!"

As you may (or may not) know, I'm having a hard time with the intense flavor of whole wheat. It's never been my thing. But I'm working through it. For this recipe, I decided to make a few changes.

First: I halved the whole wheat flour and made up the difference with all purpose flour.

Second: I figured if we're going with most of the ingredients that's found in guacamole, I might as well add the remaining....so I added diced onions (in my case, they were red onions but whatever onion you like would be great) and I added some jalapenos.

Third: I didn't want to make a "loaf". With the last assignment I didn't end up making the southwestern focaccia so I decided to make up for it with this recipe.

Sooooo....I took that lovely, pale green dough with the red tomato flecks (you see...the dough had garlic, tomato and avocado mixed in along with my onion and jalapeno)...and I rolled it out. Then I had another light bulb moment..... the focaccia loaves that I see in the stores always have stuff on top...so I sprinkled on some cheddar and more jalapenos


Plopped it in a hot 425'F oven and baked it for about 25 minutes





Ooooh, ya...thats what I'm talking about!

Now...what to do with this scrumptious hunk of bread?

Lets make some stuff to put in it.

Shredded chicken (sorry, I don't have a real recipe for it. Basically, chicken tenders seasoned with a mexican pollo seasoning that I get at the mexican store...sauteed and then shredded and then cooked a bit more in a cup of chicken broth and a pinch of cumin....reducing the broth until its close to being gone but not quite).

Grilled Tomato Salsa (best I've ever made!!! recipe below) I found the recipe ---->HERE<---- and made a few changes based on taste and what was handy (without having to make a trip to the market.) I wish I had had some cilantro...the recipe called for it, but it was all gone. 

and last, but not least....Guacamole. If you have a favorite salsa....just mixed a few tablespoons in with a few smashed avocado...and poof! super easy, super yummy guacamole. 

Ok...Salsa...check this stuff out.

Grilled Tomato Salsa
3 large tomatoes, divided
1 garlic clove
3 green onions 
1 4oz can diced green chilies
1 jalapeno's worth of canned nacho jalapenos, seeded
1 teaspoon olive oil
1 tablespoon fresh lime juice
1/4 teaspoon cumin
1/2 white onion
salt and pepper to taste

Since Sir Sportsalot refuses to grill unless its blazing hot outside (or at least not cold and rainy, nor during the seasons of fall and winter) so I was unable to "grill" the tomatoes. But I have a cool pan that works like a grill grate...soooo...thats what I used for the tomatoes, indoors.

Grill 2 of the tomatoes, turning them as the skin chars so that all the sides are done. This makes it easy to peel the skins off. Once done, carefully remove the skin


Cut out the core and slice into quarters. The instructions said to remove the seeds...but I forgot. No biggy.

In a food processor, for a few seconds chop the garlic, onions (green and white), (cilantro if you have it, about 1/4 cups worth) and jalapenos. Scrape down the sides as necessary. 

Add the grill tomatoes, green chilies, olive oil, lime juice and cumin...pulse a few times. Quarter the remaining tomato that wasn't grilled and continue pulsing until your salsa has reached its desired consistency. Salt and pepper to taste....and let rest for about an hour before serving, allowing the flavors to mesh.


Oh...and I had some dough left (and no tortilla chips)...so I made bread sticks by rolling the dough out to about 1/8 - 1/4 inch (8 x 12 rectangle) then sliced the dough into 1 inch strips


Twisted them and placed them on a lightly grease cookie sheet


Brushed on some olive oil and sprinkled a little garlic over them....baked them in a 400'F oven for about 16 minutes and I found myself with some pretty incredible eats Saturday night




The bread sticks made for great salsa dippers




And the focaccia?....slice it lengthwise, put some guacamole on it...topped with some of that shredded chicken and then the salsa...




And you find yourself in the presence of a messy, in your face, beautifully orchestrated medley of flavors that were made for pure taste bud pleasure. 

Are you liking what you're seeing? Would you believe that the bread is a no-knead recipe? Its found in the Healthy Bread in Five Minutes A Day cookbook by Jeff Jertzberg, M.D., & Zoe Fancois. The online bread baking group that I participate in is lead and hosted by Michelle from Big Black Dogs. You can find out more information about the group if you'd like to participate, here ---->HBin5<---- 



Printable Version: Grilled Tomato Salsa

P.S. sorry it turned into such a long post but I didn't know how to divide it up, you know?

36 comments:

  1. And I am so very glad you didn't, break them up that is... What a deliciously yummy post... I love bread! And that Focaccia looks awesome!

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  2. Wow!..all of it looks great..very creative.

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  3. That looks like an awesome sandwich!!!

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  4. Incredibly, amazingly good looking sandwich.
    And I love everything you did with the dough, those bread sticks are so lovely, I must try that next time I make bread.
    p.s. Happy Limoncello anniversary :)))))

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  5. Wow. I think this sandwich speaks for itself. Can you really go wrong with guacamole bread topped with cheese. And more guacamole? Um no. No you cannot. I love that you made it into a foccaccia. Great idea!

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  6. I can't believe how delicious that bread looks! And that sandwich is amazing! You have inspired me to pick up that cookbook.

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  7. Oh my goodness...that looks SO good! I'll have to try that one now! I love your blog and am so enjoying all of the different recipes!

    I don't know if you've tried it or not, but the way I deal with the heaviness of all whole wheat is by using whole wheat pastry flour. I just did a banana nut bread yesterday where I substituted the whole wheat pastry flour, baking powder and baking soda for the "self-rising" flour the recipe called for...and I substituted raw sugar for the white sugar and it really is good. Not as sweet and the texture is really nice.

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  8. Now I'm anxious to try this recipe! I love what you did with the recipe - the foccacia, the breadsticks and the sandwich. I'm craving lunch and it isn't even 8:00 am yet!

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  9. I wasn't going to make this bread, but you have changed my mind :) Your foccacia and breadsticks looks amazing!

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  10. This post is full of deliciousness! I love focaccia sandwiches - and this one looks incredible. Great flavors!

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  11. Your sandwich does look wonderful! I will mixing up a batch of this bread, what a lovely focaccia you made, the toppings were a great addition.

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  12. I wish a had a sandwich to eat right now. That bread is beautiful to look at, and I bet it tastes even better. I love that you went "all the way" with the salsa theme of the bread.

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  13. WOW! This is one mean sandwich! Great job on the bread! This has been a great project for you!!!

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  14. That looks killer! You know me and sandwiches, plus focaccia is one of my favorite breads.

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  15. Whoa! that focaccia looks just awesome!

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  16. Wow, both of those are amazing sounding! I love the sandwich too. Come teach me to bake bread:)

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  17. I love focaccia but i don't think I would have the courage to make it! looks so appetizing I want to bite into that sandwich! yum!

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  18. I've gotten so I love the earthy taste of whole wheat bread. It took me a while though.
    Now this sandwich is amazing. Dagwood material for sure.

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  19. Beautiful Focaccia! I could eat the whole thing in one sitting. And that yummy sandwich...what's not to love! :)

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  20. Your focaccia is making me drool:D You definitely had fun and got creative with this one and I LOVE IT! It looks terrific.

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  21. How interesting, I was wondering too if the avocado flavor would come through! :) Thanks for sharing!

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  22. i LOVE what you did with your bread. start to finish, a to z, this is exactly the type of sandwich i love. awesome, danielle. awesome.

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  23. I'm crazy about guacamole so I know I would love this sandwich. Same goes with the gorgeous bread sticks.
    Sam

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  24. Delicious! Focaccia and guac seem like a match made in heaven.

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  25. WOW...what a great post! I would love one of each please but seconds on the bread twist sticks!

    The Grilled Tomato Salsa sounds wonderful and although I have many tomato salsa recipes, I've yet to have a grilled tomato salsa!

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  26. Love your sandwich!!! Great job.......

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  27. What a great looking sandwich! The bread looks so yummy topped like that.
    ~Jenny~

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  28. You just gave me the great idea of what to do with some of that pesto dough that is yet to be made. Wednesday it might just come "alive" as the focaccia I to did not make last time.

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  29. The breadstick idea was a great one! Everything looked so good!

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  30. I like your thinking! Right up my alley. Love the idea of the roasted tomato!

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  31. Your sandwich looks incredible! And the focaccia is a great idea!

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  32. The focaccia and breadsticks look delicious. I skipped this dough, but your creativity makes it seem appealing!

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  33. That sandwich made my mouth water, and the bread sticks looked very tasty.

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  34. Your focaccia looks great! What a neat idea to make bread sticks. Yummy!

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  35. Also delicious. I need to be baking more bread. This is the lesson I've learned on your blog today. :D

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