#focacciabread

this one made me cry, and the author has such wonderful, in-character, heavy-hitting dialogue that if I were in charge of a supernatural reboot I would make them a writer

in present tenses by focacciabread

Explicit | 31k words

The thing is, he knows. He’s known.

focaccia landscape

A tasty Italian dish that combines the tastes of savory vegetable frittata with focaccia bread infused with rosemary. Excellent for brunch or a full meal.

Ingredients: 2 cups all-purpose flour. 1 packet active dry yeast about 2 1/4 tsp. 1 cup warm water. 2 tbsp olive oil. 1 tsp salt. 1 tsp sugar. 2 tbsp fresh rosemary leaves. 1/2 cup bell peppers, diced. 1/2 cup zucchini, diced. 1/2 cup cherry tomatoes, halved. 4 large eggs. 1/4 cup milk. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 1/4 cup mozzarella cheese, shredded.

Instructions: Warm water, sugar, and active dry yeast should all be mixed together in a bowl. Leave it alone for five to ten minutes until it foams up. Salt and 1 tablespoon of olive oil should be added to the yeast mixture. Add the all-purpose flour slowly and mix it in until a dough forms. For about 5 minutes, knead the dough on a floured surface until it gets smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a damp cloth. Let it rise for an hour. Turn on your oven and heat it up to 425F 220C. After the dough has risen, punch it down and put it on a baking sheet that has been lined with parchment paper. Make a flat surface by pressing the dough out to cover the whole sheet. Pour the last tablespoon of olive oil over the dough and spread it out evenly. Add some fresh rosemary leaves on top. After the oven is hot, bake the focaccia for 15 to 20 minutes, or until it turns golden brown. Making the vegetable frittata will take some time while the focaccia is baking. Put the diced zucchini and bell peppers in a skillet and add olive oil. Cook them until they get soft. After you add the cherry tomatoes, cook for another two to three minutes. Add pepper and salt to taste. Add the eggs and milk to a different bowl and mix them together using a whisk. Put the egg mix on top of the vegetables that have been sauted and cook until the eggs are set. Take the focaccia out of the oven when it's done and let it cool down a bit. To make a pocket for the frittata filling, cut the focaccia into squares and then cut each square in half across the middle. Put some of the vegetable frittata in each pocket of the focaccia. On top, chop up some Parmesan and mozzarella cheese. To make the frittata hot, put the filled focaccia pockets back in the oven for a few minutes. This will allow the cheese to melt. Feel free to serve your Focaccia al rosmarino farcita di frittata alle verdure hot and enjoy!

Prep Time: 30 minutes

Cook Time: 35 minutes