Week 106

Welcome to week 106 of Mmm Mondays, where we turn Monday woes into Monday whoas!

Header image for week 106 by Ozan Çulha

Last Week’s Links

We had 5 posts last week, each delicious for their own reasons.

Marie gave us a hope for the future in Raise your Glass, and reminded us that desires don’t alway match reality in Laura’s Christmas.

Next, May delighted us with Under the Mistletoe at Midnight, a short tale about making the most of opportunity.

Then Barefoot was Open Wide in this tribute to 2023.

And last, but certainly not least, Snake and Charmer charmed us with Ring in the New Year.

You can read all those Mmm’s here.

Mmm Makers

I haven’t acquired a new spotlight post for January, but that’s okay, because my good friend and unintentional mentor Marie Rebelle will be shutting down her blog Rebels Notes, soon. Her own weekly meme Wicked Wednesdays which has been running for ten years, just concluded its final link up. Congratulations to her on ten amazing years!

Marie’s blog was one of the first I read when entering this world of scrumptiousness, and she has been a pillar of the blogging community to many. She has also been Mmm Monday’s biggest contributor. Thank you, Marie. It’s been a pleasure.

Please take a moment to read (or reread) Marie’s spotlight post and follow the links to find all her work. You won’t be disappointed.

*Please note that you will still be able to find Marie on medium, where she runs her own publication Serial Stories.

Week 106 Recommended Reads

Tantalizing Tales

Husband Takes Me Dogging by Kate Granger

“I’ll wear a skirt in case anyone wants a fuck.”

If you don’t know what dogging is… you’re about to find out. I may add it to my busket list.

Yeah, that’s all the info about this incredibly delicious tale I’m going to give you. You’ll have to do the rest yourself 😉

Tantalizing Tales – Creating fiction to beguile and awaken your imagination. Tantalizing Tales are looking to publish all different types of beguiling fiction by new or experienced writers. If you write your own Tantalizing Tales and would like to publish them with us, please email talestantalizing@gmail.com or DM us at @TaleTantalizing on Twitter.

January Book Club

The Measure by Nikki Erlick

Good Reads describes The Measure as:

If you’d like to read along or join in a chat, please let MrsK know.

Week 106 Recipe

Print Recipe

Rosemary Focaccia Bread

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time18 hours hrs 40 minutes mins

Course: Appetizer, bread

Cuisine: American, Italian

Keyword: baking, breads, easy prep, yeast

Servings: 8 servings

Author: Alexandra’s Kitchen

Equipment

• 1 large bowl
• 1 large rectangular baking pan, or two round pie pans alternatively, you can use a cast iron pan

Ingredients

• 4 cups 512 g all-purpose flour or bread flour, see notes above
• 2 teaspoons 10 g kosher salt
• 2 teaspoons 8 g instant yeast, see notes above if using active dry
• 2 cups 455 g lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
• butter for greasing pan
• 4 tablespoons olive oil divided
• flaky sea salt
• 1 to 2 teaspoons whole rosemary leaves optional – try basil and garlic

Instructions

• Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
• Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
• Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
• Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
• Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

Notes

A few notes:

Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.

This Week’s Links

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