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?