A B(r)unch of Leftovers… Cheesy Foccacia Bites and a Rotizza

I should have posted this a while ago but I was away travelling and access to the internet was quite iffy… but well, but late than…

So here they are, a 2-in-1 recipe bonanza on… Leftovers!

Yes, apparently leftovers can make really tasty meals. Or so someone once told me many years ago and I yawned and said boo hoo and bah humbug or something to that effect.

I’ve got to come clean though you’ve probably guessed it by now. I’m not big on leftovers. I simply worked on perfecting the small meal mantra till I got it down to a pat. Or I would pray that a friend would call and say they were coming over and then I’d tell them to stay to dinner, which could be construed as deviousness on my part except that the meals were generally good and went down well with my guests 🙂

But what do you do when it comes to something like bread which you’ve baked and couldn’t quite finish and it’s been a couple of days heading into being a week old and it’s still sitting in your fridge with a look that says “You made me and enjoyed me but now that I’m old and not quite finished you’re going to throw me away…” … (gulp!)

Now if you’ve been following this space you’ll know that I baked a Feta and Olive Herb Foccacia  recently, and it was really delicious. So I squirrelled away a bit and hid it away in the fridge thinking that I would eat it the next day and forgot all about it until 3 days had passed and I was foraging around looking for something to whip up real quick for brunch… and then I saw it and voilà my ‘Cheesy Foccacia Bites‘ look shape.

This was a super simple, easy to whip up dish which brought out all the flavour and goodness of the lovely foccacia I had baked earlier and took it up a notch into a realm all its own.

All you need is –

approx 2 cups of cubed leftover foccacia

bulb of one spring onion (minced)

green stalks of 2 small spring onions (minced)

2 small green chillies (de-seeded and chopped fine)

1 tomato (blanched, de-seeded and chopped fine)

6 button mushrooms (sliced fine)

1 tablespoon EVOO

1/4 cup shredded mozarella

squeeze of lime juice (optional)

Start by sautéing the chopped up spring onion bulb, green chillies and tomato in the olive oil till softened (3 – 4 mins). Add the sliced mushrooms and the spring onion greens (reserve some for garnishing) and cook them down till the mushrooms are soft. Add a pinch of salt at this point (you don’t need more than just an itsy-bitsy pinch). Now add the cubed foccacia and toss well.

Finish by adding the shredded mozarella. Cover and turn off the flame. The mozarella should melt into the bread. 

Serve the Cheesy Foccacia Bites hot, garnished with spring onion greens and a squeeze of lime juice (optional). 

P.s. This recipe also works well with any other left over bread (except for fruit or sweet bread varieties). Just add in some zataar, or if you don’t have any zataar some mixed dried herbs with a squeeze of lemon and some freshly pounded cumin should work quite well.

And now to the 2nd part of the double leftover brunch bonanza and the… ‘Rotizza’.

I sometimes find myself stuck with a few leftover rotis/chapatis (Indian flat bread) from an Indian meal made the previous day and try and use them in different ways to freshen them up and excite my palate. Now if you’ve been following this space for a while you’ll probably know that eggs are one of my all time favourite foods and I can eat them at breakfast, lunch (that includes brunch) and dinner… and yeah, as part of dessert as well. So it really didn’t take too much for me to come up with this Egg-Roti recipe… in fact I went to town with it and came up with a pizza of sorts and decided to name it just that… a Rotizza. My version of an Indian style pan fried pizza using leftover or even fresh roti/chapati.

For a single serving you’ll need –

2 rotis

3 eggs

6 – 7″ piece of leek (sliced fine)

1 cup of thinly sliced zucchini

1 large bell pepper (thinly sliced)

salt (to taste)

1/2 teaspoon black pepper

2 tablespoons olive oil (1 tablespoon per roti)

2 tomatoes (for grilling)

Sauté half the leek in a tablespoon of olive oil, spreading it out evenly across the pan as it cooks down and softens. Layer half the zucchini over the cooked leeks and top with half the thinly sliced rounds of bell pepper. I only had the green variety (aka capsicum) on hand but a combination of green, yellow and red works even better visually. Sprinkle over a little salt and allow the veggies to cook down a bit.

Meanwhile whisk the eggs, adding a pinch of salt and 1/2 teaspoon of black pepper. You could add a splash of cream if you like into the egg mix (I didn’t) and pour half the egg over the veggies. Let the eggs cook for about 2 minutes on low. Do not cover the eggs… so the top remains a bit runny. Place the roti over the egg and gently press it down with a spatula. Cook for about a minute, then flip the rotizza over and fry it on the other side (roti side down) for a minute.

Remove the rotizza from the pan and repeat the procedure for the second roti. Plate up and serve garnished with grilled tomatoes and bell peppers.

Saturday Night Treats (Part 2 of 3)… Feta and Olive Herb Focaccia

… to continue where I left off from my previous post (Skewered Prawns with Zataar, Cumin and Red Chilli) I’ll move on to part 2 of my dinner…

A Feta and Olive Herb Focaccia

The baker’s wage… a mini focaccia… all to myself.

I spread out the dough a bit thinner than I normally would (do take a look at my earlier post on Cheesy Herbed Focaccia with Sun-dried Tomatoes) and I spritzed the oven with water just to get that crusty finish to the top and sides of the bread.

Look at these plump olives… delicious!

Here’s a list of ingredients for the focaccia –

3 cups A.P. Flour

12gms fresh yeast

1 teaspoon sugar

1 cup + 2 tablespoons tepid water

1 teaspoon salt

1 tablespoon (+ extra for sprinkling over the focaccia b4 baking) dried parsley

1 tablespoon dried oregano

1/4 cup olive oil (+ extra for lining the bowl and brushing over the top of the focaccia)

3/4 cup chopped olives

3/4 cup feta (cubed)

pinch of sea salt (for sprinkling over the focaccia… not too much as the olives and feta are both salty… you can omit the salt too coz it’s not necessary in this recipe. But I love salt… and I have low blood pressure, so salt is often my best friend.)

Prepare the yeast the usual way (I used fresh yeast) … water, sugar and leave it for 15 minutes till it gets nice n foamy.

In a separate bowl sift the flour and add salt and the dried herbs. Mix it with the yeast, adding the 1/4 cup of olive oil and knead to form a soft dough. Leave the dough to prove for about 2 hours then knock back and knead again, dividing the dough into half. Using your hands shape the focaccia into the basic shape you like before transferring it onto a parchment lined baking tray. I made one oblong, one rectangular focaccia and a mini focaccia (I call it the baker’s wage :-)). Then using your fingertips punch and jab the dough to give it its dimpled look.

Generously sprinkle on the olives and dot the focaccia with feta, before leaving it to prove for another 1 1/2 hour, covered with a towel. Once the focaccia has risen, brush the top with olive oil, and sprinkle on some dried parsley and whole sea salt (optional).

Bake the bread in an oven pre-heated to 200°C for about 20 – 25 minutes…

Allow the focaccia to cool completely on a wire rack before slicing into it. I used a pizza cutter and we ate almost an entire focaccia right then and there… dipping it into some extra virgin olive oil mixed with a combination of zataar, parsley, oregano and whole salt. I should send this over to YeastSpotting

And served the rest with my platter of skewered prawns and potato salad…