Rosemary Focaccia with Roasted Garlic Broccoli

Rosemary Focaccia, based on the Horizons: New Vegan Cuisine Rosemary Focaccia Recipe, and Roasted Garlic Broccoli, with Marinara and Herbed Extra Virgin Olive Oil.

Rosemary Focaccia and Roasted Garlic Broccoli

Rosemary, Green Onion, and Garlic Focaccia Topping

Roasted Garlic Broccoli

Notes

Recipe and Substitutions:

Rosemary Foccacia

The recipe's intended topping sounded rustic but a bit boring. Instead, I sauteed 2 cloves of garlic (chopped), 6 green onions (white bulbs only, chopped), and 2 Tablespoons fresh rosemary in a Tablespoon of olive oil over medium heat for about 8 minutes. I then lightly coated the bread with about a teaspoon olive oil, sea salt, and black pepper and sprinkled the rosemary mixture over it.

Roasted Garlic Broccoli:

Preheat the oven to 450. In a small bowl, Mix 1 1/2 Tb. EVOO, 1 TBSP Sea Salt, 1 TBSP Ground Black pepper, and 1 TBSP crushed red pepper flakes. Coat 1 lb. of broccoli with seasoning mixture and place on baking sheet. Roast for 20 minutes, until browned and crispy.

Tasting:

The bread was excellent. I think the heartiness of the whole wheat pastry flour made it substantive enough for a full meal. The topping was excellent: the salt made a crunchy crust and the bitterness of the alluvial vegetables entirely cooked out. Perhaps more olive oil across the top would have given it the more traditional texture, but I liked that it was a bit lighter and less greasy. The broccoli is a basic staple, but punched up a bit with flavor, and excellent as a side with basically any italian dish. A squeeze of fresh lemon brightens the spicy notes and cuts through any residual bitterness.