Zaatar Focaccia By Penzeys Recipes

ZA'ATAR FOCACCIA

Steps:

• Proof the yeast by adding the warm water, yeast, and sugar to a small bowl. Mix and allow yeast to activate. In a large mixing bowl, add the flour, salt and za'atar. Mix. Add 1 tablespoon of Colavita Extra Virgin Olive Oil and yeast mixture. Mix again until a dough forms, the turn the dough out onto a floured surface. Knead until the dough is smooth, about 5 minutes. Cover with your mixing bowl to trap in the steam and allow dough to rise until doubled in size, about 1 hour. Preheat the oven to 430°F / 220°C. Drizzle 1 tablespoon of olive oil on a half-sheet baking tray (about 15x11 inches). Place the dough onto the tray and press and stretch the dough into the corners of the tray. Use your fingers to press holes into the dough. Drizzle 2 tablespoons of olive oil on top of the holey dough. Press the cherry tomatoes, sliced-side up, into the dough, all the way to the bottom of the pan. Then dust the the top with a generous amount of za'atar. Bake for about 15 minutes, until perfectly golden to your liking.

ZA'ATAR CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.
• Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.
• Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
• Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.

ZA'ATAR FOCACCIA BY PENZEYS

Steps:

• Stir sugar and warm water together in a small bowl. Sprinkle yeast over the top.
• Let stand for ten minutes. Stir to dissolve yeast.
• Measure flour and salt into large bowl. Stir. Make a well in the center. Add yeast mixture to well. Stir with spoon until mixed.
• Make a well once more and add olive oil and water to well. Stir.
• Turn out onto floured surface. Knead for 9-10 minutes until smooth and elastic.
• Place in greased bowl, turning once to greased top.
• Cover with clean towel.
• Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk.
• Punch dough down. Place on greased baking sheet.
• Press or roll out into 12 inch circle. Makes 1 round flat bread.
• Topping:.
• Make dents with finger in surface. Drizzle with olive oil. Sprinkle with Zatar and sea salt. Let stand uncovered for 30 minutes.
• Bake at 400 degrees for about 25 minutes. Serve warm or cold, cut in wedges.

CARROT CUPCAKES BY PENZEYS

Steps:

• Preheat oven to 325 degrees.
• Line muffin tins with paper cupcake liners.
• Peel carrots, chop off ends, and grate finely.
• Stir flour, cinnamon, salt, baking powder and baking soda together, set aside.
• In a large mixing bowl, beat eggs until well blended.
• Add sugar, oil, carrots, and pure vanilla extract, mix well at medium speed.
• Add flour mixture and nuts or raisins(if desired).
• Blend on low speed until just mixed, spoon into cupcake liners, about 3/4 full.
• Place the pans in the preheated oven and bake for 12 minutes.
• Switch the pans so the pan from the lower rack is now on the upper, and bake for 12 more minutes.
• Check for doneness--cupcakes should be browned and springy to the touch.
• Let cool completely before frosting.
• To prepare frosting: let cream cheese and butter come to room temperature.
• Blend with pure vanilla extract, then beat in the powdered sugar at low speed.
• Add food coloring if desired; it gives the frosting a nice spreading consistancy.
• If you don't use food coloring, add a drizzle of milk to make the frost spread more easily.