Sun Oven Solar Focaccia Made Easy Recipes

SOLAR-BAKED FOCACCIA BREAD

Steps:

• Set Global Sun Oven out to preheat. Prepare two 7- by 9-inch baking pans by drizzling 1 tablespoon oil in each pan. Brush oil over bottom and up sides of pans. Combine water, remaining tablespoon oil, salt, flour and yeast in a medium sized bowl; beat at high speed with an electric mixer, using dough hooks, for 1 minute. Batter will be sticky. Let dough rest five minutes. Using a greased dough cutter, divide the dough in half and place into the prepared pans. Using greased hands, spread the dough out in the pans. Cover pans with plastic wrap and let dough rise at room temperature for 1 hour, until it's puffy. Gently poke dough all over with fingers. Drizzle dough with olive oil, sprinkle with rosemary leaves and kosher salt. Spray dough with a light mist of water. Place pans in GSO, stacking them criss-cross. Bake until golden brown, 50 to 60 minutes. Cool in pans on a rack 5 minutes, turn out of pans. Serve warm or at room temperature.

SUN OVEN SAVOY CABBAGE SOUP

Steps:

• Set Sun Oven out to preheat. In a large pot or Dutch oven, toss the leek and garlic with 1 tablespoon of the oil. Cover and cook in the Sun Oven until softened, about 20 minutes. Stir in the cabbage and potato. Add the broth and return the pot, covered, to the Sun Oven. Cook until vegetables are very tender, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Using an immersion blender puree the soup until smooth (work in batches if using a regular blender). Stir in the grated cheese, parsley, and the remaining olive oil. Season to taste with salt and pepper. If you want to freeze some of this soup for later set it aside before adding the cheese, parsley, and oil. Stir them in when you reheat it.

SUN OVEN SOLAR FOCACCIA MADE EASY

Steps:

• Some days I just don't feel like making everything from scratch, but I hate to see a sunny day go to waste. Luckily, purchased refrigerated pizza dough can be used to make Focaccia bread in no time. Trader Joe's and Fresh & Easy both have very good white and whole wheat ready-made dough. Focaccia is a street food in Italy and most Italian bakeries will have at least two or three different kinds. Basic Focaccia bread is topped with a drizzle of olive oil and a sprinkling of kosher salt, but other toppings could include rosemary, olives, onions, tomatoes, eggplant, etc. It's very easy to make. Just spread the room temperature dough out in a baking pan, use your fingers to dimple it all over, cover it with a sheet of oiled plastic wrap and let it rise for about 30 minutes, then top it with oil and salt (or seasonings of your choice) and pop it in a preheated Sun Oven until it starts to brown, about 45 minutes. Any leftovers should be frozen because Focaccia bread does get stale quickly.

SUN OVEN NO STIR POLENTA

Steps:

• Set Global Sun Oven out to preheat. Bring the water to boil in a dark, light-weight, lidded pot. Add the salt. Add the polenta in a very thin stream, keeping the water boiling and stirring with a whisk the entire time. When you have put in all the polenta, stir with a long-handled wooden spoon for 2 minutes; cover the pot and place in the Sun Oven until all the water has been absorbed, 1 1/2 to 2 hours. If serving immediately: Spray a large metal bowl with cooking spray. Turn the cooked polenta out of the pot and into the bowl. Let it sit for 10 t0 15 minutes, turn the bowl over onto a large round platter. It goes well with any stewed, braised, or roasted meat. If cooling for later use: Spray a 9-by 13-inch baking pan. Turn the cooked polenta out of the pot and into the pan. Let it cool at room temperature, and then turn the pan over onto cutting board. Wrap it tightly with plastic wrap and store in the refrigerator.

SUN OVEN CARROT CAKE

Steps:

• Set Global Sun Oven out to preheat. Coat an 11 x 8-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper and spray the paper. Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside. Shred the carrots in a food processor fitted with the large shredding disk (you should have about 3 cups); add the carrots to the bowl with the dry ingredients and set aside. Wipe out the food processor and fit with the metal blade. Process sugars and eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a large bowl. Stir in the carrots and dry ingredients until no streaks of flour remain. Pour into prepared pan and bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool the cake to room temperature in the pan on a wire rack. Run a paring knife around the edge of the cake to loosen it from the pan. Invert the cake onto a wire rack, peel off parchment paper, the invert it again onto a serving platter. Cut into squares and serve.