Premiere Picnic

Picnics, I love ‘em. They are one of my favorite ways to enjoy the spring and summer weather. Even in the dog days of summer, I love pack up dinner and head outside in the evening to eat.

This week, we kicked off the springtime picnic series. Since we spend most of our days cooped up in an office, it is very relaxing to sprawl out on the grass and breathe in fresh air, and of course, to eat.

We enjoyed shrimp and peas in a tomato sauce along side huge chunks of roasted tomato focaccia bread.

Here’s how the bread came to fruition…

First, I roasted some thin tomato slices. The recipe that inspired me came from Martha Stewart’s Baking Handbook, and she used cherry tomatoes. I decided it doesn’t matter what kind of tomatoes you use.

The tomatoes roasted for about 30 minutes at 350°F, just until they started to brown.

In the meantime, I made the focaccia dough. My yeast was not cooperative, so the sequence I followed differed from Martha’s. I was tentative, but in the end it all turned out. After my dough had risen for about an hour, I rolled it out.

Drizzle olive oil into the bottom of the baking pan. Transfer the dough into the pan, and then flip it over to coat both sides with oil.

Then, I poked and prodded it into shape, because I think that’s what you are supposed to do with focaccia. I topped the dough with the roasted tomato slices, and in she went to the oven.

Bake for about 20 minutes at 400°F, then take it out briefly for the next step…

Garlic, parsley, butter, and basil…. mmmmm…

I slathered the bread with this savory spread and then put it back in the oven for another 10-15 minutes.

The final product is beautiful.

Sweet tomatoes, yummy herbs, and soft, pillowy bread.

Who could resist? Certainly not me.

Enjoy with lovely company and warm spring air for optimal results!