A Life in Food by real-life Chef Cheryl Bennett
Colorful fall panzanella salad is full of autumn vegetables like roasted butternut squash and Brussels sprouts. Fresh apples, pecans, and pumpkin seeds give it an extra bit of crunch.
Fall salads are some of my favorites. They get earthier, heartier and sometimes, a bit more interesting than their warm weather counterparts.
This one is no exception. There is a ton of flavor going on in this bowl and each bite is better than the one before.
These basic four ingredients that most of us already have in the pantry plus a few other add ins and that’s all that is needed to turn a few basic ingredients into focaccia.
I had been thinking about making it for months, but for one reason or another talked myself out of it every time… until now. I was thinking that it was such a hassle (it’s not) and that it would be a process (it hardly qualifies as work) to make it… blah, blah, blah. It had been awhile since I had made focaccia and I had just forgotten how ridiculously easy it is.
It is as simple as weighing some flour, mixing yeast & water and turning on a mixer. I should be ashamed of myself for putting it off for so long, especially when it really is that easy.
If you don’t have a kitchen scale, a cup of flour weighs approximately 5 ounces.
There are 16 ounces in a pound, so therefore 1 lb and 4 ounces of flour is 20 ounces. Divided by 5 gives you 4 cups of flour. I used a little more than that. I weighed my flour first and then measured it so I could give you the cup measurement and for me it came out closer to 4 and a half cups.
I know with all this math, I’ve probably just talked you out of weighing flour but it really isn’t all that bad. Please forgive the math lesson and let’s get on with the dough…
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