These fluffy, buttery Parker House rolls are elegant enough to serve for a holiday but easy enough to make with a weeknight dinner. Nothing says comfort like a warm batch of homemade rolls
Category: Pizza, Flatbread & Breads
Rosemary – Shallot Focaccia
This Rosemary – Shallot Focaccia is a light & pillowy bread flavored with olive oil, rosemary & sweet shallots
What is focaccia?
Focaccia is a simple Italian yeast bread baked on high heat on sheet pans. The dough is a perfect canvas to be topped with flavorful ingredients
Common toppings include tomatoes, olives, mushrooms, onions and herbs. We’re using rosemary but sage is also commonly used
This simple bread only has a few ingredients but is delicious thanks to the flavor boost of adding a yeasty beer
Let’s assemble the ingredients
I have 4 cups of flour, one 12 ounce beer, 1 package of quick rising yeast, 1 teaspoon of sugar and 1/4 cup of olive oil
The type of beer doesn’t really matter. I’m using a lager because it’s what we happen to have
Our friends over at Porch.com shared some super helpful tips when setting up the ultimate home baking station in your kitchen. Check it out!
How to create the ultimate home baking station
Add half of the flour, the yeast packet and the sugar to the bowl of a stand mixer. Give a whisk
We’ll need the beer to be a bit warm, so I’m carefully heating to 100 degrees F over low heat. I’m monitoring the temperature with a thermometer
If the beer is too hot, you can scorch the dry yeast. Not like I’m speaking from experience or anything like that… 🙄
Add the beer to the flour mixture and combine on low
Add in the remaining flour, the olive oil and a pinch of kosher salt. Beat on medium for about 5 minutes until a ball is formed
Turn the dough ball out into a lightly oiled bowl, cover with plastic wrap and place in a warm area for about 2 hours until it rises nicely
I put the covered bowl in my oven (turned off) just because that’s the warmest place in my kitchen
Once the dough rises, spread out into an oiled pan and lightly dimple with the tips of your fingers. Cover with plastic wrap and let rise again for about another hour
For the toppings:
Thinly slice up 2 large shallots and measure out 1 tablespoon of rosemary and a half of a tablespoon of sea salt. I use Maldon sea salt because it’s both salty and crunchy
You can use dry or fresh rosemary here, whichever you have on hand
Brush the entire top of the dough with olive oil and sprinkle with the rosemary and sea salt. Add the shallots in a single layer
Bake at 425 degrees F for 18-20 minutes
And there you have it! A perfect Rosemary – Shallot Focaccia easily made right in your own kitchen
Cut into squares and feed the hungry people standing in your kitchen!
If you’re still in the baking mood, try out a few of our other favorites:
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Enjoy!
Rosemary - Shallot Focaccia
A light & pillowy bread flavored with olive oil, rosemary & sweet shallots
Equipment
- Kitchen Aid Stand Mixer
Ingredients
- 4 cups flour
- 12 ounces beer
- 2 ¼ teaspoons quick rising yeast
- 1 teaspoon sugar
- ¼ cup olive oil
- 1 pinch kosher salt
For the topping
- 2 large shallots
- 1 tablespoon rosemary
- ½ tablespoon sea salt
- Olive oil for brushing
Instructions
- Add half of the flour, the yeast packet and the sugar to the bowl of a stand mixer. Give a whisk
- Carefully warm beer to 100 degrees F over low heat. Add the beer to the flour mixture and combine on low
- Add in the remaining flour, the olive oil and a pinch of kosher salt. Beat on medium for about 5 minutes until a ball is formed
- Turn the dough ball out into a lightly oiled bowl, cover with plastic wrap and place in a warm area for about 2 hours until it rises
- Once the dough rises, spread out into an oiled pan and lightly dimple with the tips of your fingers. Cover with plastic wrap and let rise again for about another hour
- After the second rise, preheat your oven to 425 degrees F
For the topping
- Thinly slice up 2 large shallots and measure out 1 tablespoon of rosemary and a half of a tablespoon of sea salt
- Brush the entire top of the dough with olive oil and sprinkle with the rosemary and sea salt. Add the shallots in a single layer
- Bake at 425 degrees F for 18-20 minutes
- Cut into squares and serve
Tools used to make this recipe
KitchenAid Artisan Series 5-Qt. Stand Mixer
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2020
All rights reserved
Mushroom, Onion & Egg Tart
Caramelized mushrooms and onions on puff pastry coated with melted fontina cheese topped with perfectly cooked eggs
This is an extremely versatile dish that can be served as breakfast, at brunch and even as a great dinner!
The first thing we need to do is take a sheet of puff pastry out of the freezer
Let this thaw for around 30 minutes
While the puff pastry thaws we will start prepping the other ingredients
First we will need 3.5 ounces of shiitake mushrooms
Remove the stems and discard
Slice the caps thinly
Next we will need 10 ounces of baby bella mushrooms
Using a dry paper towel gently brush off any dirt from the mushrooms
These we will slice stems and all
We will also need 1 onion peeled, halved and sliced thinly
Heat 2 tablespoons of olive oil in a pan over medium heat and add in the onions
Sprinkle with a pinch of kosher salt and ground black pepper
Cook the onions stirring occasionally for 4-6 minutes or until they start to lightly brown and caramelize
Next add in all of the mushrooms
Cook 6-8 minutes or until the mushrooms are tender
Remove from the heat and set aside
Preheat your oven to 375 F
Line a sheet pan with parchment paper sprayed with cooking oil
At this point we should be ready to work with the puff pastry
Sprinkle your counter with some flour and lay out the pastry
Roll it out to roughly the shape and size of the sheet pan
Fold the pastry over the rolling pin and transfer to the sheet pan
Using the tip of a knife score a line around the pastry around an an inch or so from the outside edge
Repeat until you essentially form a frame around the pastry
Next use a fork to gently poke holes inside the “frame”
Why poke holes in the puff pastry before I bake it?
These holes will act like a vent that will keep the center from puffing up while allowing the outer edge to puff and form a crust
Place in the oven and bake for around 10 minutes until lightly browned and starting to puff up
Next we will need 5 ounces of shredded cheese
We used fontina
Sprinkle the cheese over the center area of the pastry
Place back in the oven and bake 3-4 minutes or until the cheese melts
Drop the heat of the oven to 350 F
Next, using a spoon start adding the mushroom and onion mixture to the pastry
We made a frame around the outside, then a line across the center then two lines from top to bottom forming pockets that will help hold the eggs in place
Next we will need 6 eggs
We find it easier to crack the egg into a cup and then gently pour it into the pockets
Start adding the eggs one at a time
Repeat with the rest of the eggs
Place back in the oven and bake for 15-20 minutes or until the whites are set and the yolks are still slightly runny
While that bakes we will need 1/2 teaspoon of crushed red pepper flakes (optional), 1 tablespoon of chopped fresh parsley and 2 tablespoons of shredded parmesan cheese for serving
Remove the tart from the oven, sprinkle with the parsley, parmesan, red pepper flakes and a pinch of kosher salt
Serve immediately
Enjoy!!!
Simply Sundays! ~ Mushroom, Onion & Egg Tart
Ingredients
1 sheet of puff pastry (thawed)
3.5 ounces of shiitake mushrooms
10 ounces baby bella mushrooms
1 onion
2 tablespoons of olive oil
kosher salt
ground black pepper
5 ounces of shredded fontina cheese
6 eggs
1 tablespoon of chopped fresh parsley
2 tablespoons of shredded parmesan cheese
1/2 teaspoon of crushed red pepper flakes (optional)
Directions
Remove one sheet of puff pastry out of the freezer. Let this thaw for around 30 minutes while you prep the next ingredients
Remove the stems from 3.5 ounces of shiitake mushrooms and discard. Slice the caps thinly. Using a dry paper towel gently brush off any dirt from 10 ounces of baby bella mushrooms. Slice these stem and all. Peel, halve and thinly slice 1 onion
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onions to the pan and sprinkle with a pinch of kosher salt and ground black pepper. Cook the onions stirring occasionally for 4-6 minutes or until they start to lightly brown and caramelize
Next add in all the mushrooms. Cook 6-8 minutes or until the mushrooms are tender. Remove from the heat and set aside
Preheat your oven to 375 F. Line a sheet pan with parchment paper sprayed with cooking oil. Sprinkle your counter with some flour and lay out the pastry. Roll it out to roughly the shape and size of the sheet pan. Fold the pastry over the rolling pin and transfer to the sheet pan
Using the tip of a knife score a line around the pastry around an inch or so from the outside edge. Repeat until you essentially form a frame around the pastry. Next use a fork to gently poke holes inside the “frame”
Place in the oven and bake for around 10 minutes until lightly browned and starting to puff up. Remove from the oven and sprinkle the center area of the tart with 5 ounces of shredded fontina cheese. Place back in the oven and bake 3-4 minutes or until the cheese melts
Drop the heat of the oven to 350 F. Next, using a spoon start adding the mushroom and onion mixture to the pastry. Make a frame around the outside, then a line across the center then two lines from top to bottom forming pockets that will help hold the eggs in place
Crack and egg into a cup first then gently pour into one of the pockets. Repeat with the remaining eggs. Place back in the oven and bake for 15-20 minutes or until the whites are set and the yolks are still slightly runny
Remove the tart from the oven, sprinkle with the 1 tablespoon of chopped fresh parsley, 2 tablespoons of shredded parmesan cheese, 1/2 teaspoon of crushed red pepper flakes and a pinch of kosher salt. Serve immediately
Architec Carving Board, Gripperwood
Reynolds Kitchens Parchment Paper
Good Cook Classic Wood Rolling Pin
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
NuWave Flex Precision Induction Cooktop
© Simply Sundays 2019
All rights reserved
Rustic Asparagus & Prosciutto Tart
Fresh Spring asparagus, smoky gouda and crispy prosciutto come together on a decadent puff pastry to form this rustic and delicious tart
This is one of our favorites to serve at parties because it’s so easy to put together and everyone raves about it!
Funny story… we made 2 of these tarts to serve as a starter last year for a get-together. My hubby and I we’re talking, cooking, drinking cocktails… reached for a square of tart and they were ALL gone!
Sheesh. They could have saved us as least one to share
In the kitchen flurry, we left the second tray in the lower oven and didn’t realize it until hours after everyone left! Oh my, what a post party snack that was!
Enough chatter, let’s get cooking!
Assemble 12 ounces of asparagus, woody ends trimmed, 5 ounces of shredded smoked gouda and 2 ounces of thinly sliced prosciutto and preheat the oven to 400 degrees F
On a floured surface, roll out 1 sheet of defrosted puff pastry to roughly the size of a sheet pan
It doesn’t have to be exact… that’s why we’re calling it rustic!
Prepare a sheet pan with parchment sprayed with cooking oil and carefully place the dough on the pan
Lightly poke the dough with a fork, leaving about a 1 1/2 inch border
This will help the tart to stay flat and not puff up while baking
Add the shredded cheese leaving a border of dough that will puff up and form the crust
Next, add the asparagus in a layer and top with the sliced prosciutto
Two last steps before we bake this tasty tart
Brush the border of the dough with a beaten egg. This will give a nice, browned color to the tart
Sprinkle with freshly ground black pepper to taste. Hold off on adding any salt – the prosciutto is salty on its own and we’ve used salted butter to brush the crust. This should give enough seasoning without having to add more
Bake at 400 degrees for about 15 minutes until the edges of the tart are lightly browned and the asparagus is fork tender
Let the tart sit for about 5 minutes to set before you cut
Oooohhh… the cheese is all melty and the prosciutto is nice and crispy… yum!!
Perfect for a side or a starter. Just make sure you get to taste it!!
Enjoy!
Simply Sunday's ~ Rustic Asparagus & Prosciutto Tart
Ingredients
12 ounces of asparagus, woody ends trimmed
5 ounces of shredded smoked gouda
2 ounces of thinly sliced prosciutto
1 sheet of defrosted puff pastry
1 beaten egg
Freshly ground black pepper to taste
Directions
Preheat the oven to 400 degrees F
Assemble 12 ounces of asparagus, woody ends trimmed, 5 ounces of shredded smoked gouda and 2 ounces of thinly sliced prosciutto
On a floured surface, roll out 1 sheet of defrosted puff pastry to roughly the size of a sheet pan
Prepare a sheet pan with parchment sprayed with cooking oil and carefully place the dough on the pan
Lightly poke the dough with a fork, leaving about a 1 1/2 inch border
Add the shredded cheese leaving a border of dough that will puff up and form the crust
Next, add the asparagus in a layer and top with the sliced prosciutto
Brush the border of the dough with a beaten; sprinkle with freshly ground black pepper to taste
Bake at 400 for about 15 minutes until the edges of the tart are lightly browned and the asparagus is fork tender
Let the tart sit for about 5 minutes to set before you cut
Tools used to make this recipe
Architec Carving Board, Gripperwood
Reynolds Kitchens Parchment Paper
Good Cook Classic Wood Rolling Pin
Silicone Flexible Rubber Baking Spatula
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
All rights reserved
Chorizza Flatbread Pizza
Naan flatbread topped with rich spicy chorizo, caramelized onions, melted mozzarella finished with fresh crumbled queso fresco and cilantro
We are always looking for new ideas and flavors on family pizza night and this may just be one of our all time favorites
Chorizo Pizza or just “Chorizza” for short could be the one!
This combination of spicy sausage, onions, fresh cheese and herbs will make this one of your favorites as well!
Now you can certainly use store bought pizza dough or homemade, however we are going easy tonight and we are going to use naan flatbreads!
To start we will need around 6 fresh chorizo sausages and 1 large onion
Heat 2 tablespoons of olive oil in a pan over medium heat
Remove the chorizo from the casings and add to the pan and cook, breaking the sausage into smaller bits as you go
Cook around 8-10 minutes until nicely browned
Using a slotted spoon remove the chorizo to a bowl and set aside
The reason I cook the chorizo first is that I love the oils that are left behind
They really flavor and caramelize the onion very well
Next let’s peel and dice the onion
Add the onion to the pan and toss to coat in the oil
Sprinkle with a 1/2 teaspoon each of kosher salt and ground black pepper
Cook for 6-8 minutes or until the onions are very tender
Add the sausage back in and remove from the heat
Next up, we will need around a pound of shredded mozzarella cheese, 8 ounces of queso fresco cheese and some fresh cilantro
The queso fresco and cilantro go on as a garnish when the pizza is out of the oven
What is queso fresco?
Queso fresco literally means fresh cheese and it lives up to its name as it’s a light and slightly salty cheese that adds so much to a dish
It is a great way to tame spicy foods
Preheat the oven to 450 F
Place the flatbread on a sheet pan
This recipe yielded us 4 chorizo flatbread pizzas (you can adjust the recipe for more or less accordingly)
Scoop the chorizo and onion mixture onto the flatbread
Top with some shredded mozzarella cheese
Place in the oven
Cook for 20 minutes or so keeping an eye on it
You’re really looking for a nice golden brown and bubbly cheese here
You can even use broil for the last few seconds but be sure to pay attention as they can cook too fast
Hmmmm… I don’t know but this already looks good to me but let’s take them to the next level of flavors
The queso fresco is going to add a light freshness and the cilantro is going to add a bright pop that help to balance the rich sausage
So let’s crumble up the queso fresco and chop up some cilantro
I like to leave the queso and cilantro on the side so you can decide how much you want but trust me these flavors go great together
So top this delicious “Chorizza” and dive in!!!
Enjoy!!!
Simply Sundays! ~ Chorizza Flatbread Pizza
Ingredients
4 naan flatbreads
6 fresh chorizo sausage
1 large onion
1 pound of shredded mozzarella cheese
8 ounces of queso fresco
fresh cilantro
2 tablespoons of olive oil
1/2 teaspoon each of kosher salt and ground black pepper
Directions
Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Remove the chorizo from the casings and add to the pan and cook, breaking the sausage into smaller bits as you go, until nicely browned about 8-10 minutes
Peel and chop the onion, add to the pan and toss to coat in the oil from the sausage. Sprinkle with 1/2 teaspoon each of kosher salt and ground black pepper. Cook for 6-8 minutes or until the onions are very tender. Add the sausage back in and remove from the heat
Preheat your oven to 450 F. Place the flatbread on a sheet pan. Scoop the chorizo and onion mixture onto the flatbread. Top with some shredded mozzarella cheese
Place in the oven and cook for 20 minutes or so keeping an eye on it. Your really looking for a nice golden brown and bubbly cheese here. You can even use broil for the last few seconds but be sure to pay attention as they can cook to fast
Let the pizza rest a few minutes. Crumble some queso fresco cheese, chop up some fresh cilantro and sprinkle them over the chorizza and serve
Tools used to make this recipe
Architec Gripperwood Cutting Board
© Simply Sundays 2017
All rights reserved