Cooking and Cleaning

Cleaning the house is so much more enjoyable if enticing aromas are filling the rooms. Today's menu is rosemary foccacia and potato-kale soup. I'm inspired by my rosemary bush and its ability to endure the cold winter. I have mini vases filled with this potent herb throughout the house. I'm also planning to experiment with making kale chips (Brooke does not seem enthusiastic). Here is foccacia recipe:

Makes: 15 squares
All you need:
3 cups bread flour
1-1/2 teaspoons sea salt, divided
1 cup soy milk, heated to 115 degrees F.
1 package active dry yeast
1 tablespoon sugar
1 teaspoon dried rosemary (or use 1 Tbsp. fresh rosemary)
¼ cup extra virgin olive oil, divided
All you do:
Generously spray a baking sheet with nonstick cooking spray; set aside.
In a food processor fitted with a metal blade, combine 3 cups flour and 1 teaspoon of the salt. Process until combined, about 5 seconds.
In a 2-cup measure, stir together milk, yeast, sugar and dried rosemary. Whisk in 3 tablespoons olive oil. With food processor running, slowly pour milk mixture in a stream through feed tube.
On a lightly floured surface, knead dough by hand until smooth and elastic. Spray a large bowl with nonstick cooking spray; place dough in bowl and turn to coat. Cover with a damp cloth and let rise in a warm place for 20 minutes.
Heat oven to 400 degrees F. Punch down dough and stretch into a ¼-inch thick rectangle. Place on prepared baking sheet. Evenly prick surface with a fork and make small indentations with your fingers. Brush on remaining 1 tablespoon olive oil. Sprinkle the remaining ½ teaspoon kosher salt.
Bake for 20 minutes or until light golden brown. Cool briefly on a wire rack. Serve warm.