Dinner Parties

May 29, 2018

I love to have people over for dinner, sometimes it's 9 or 10 people somethings it's just 2. It lets me show off a bit and obviously I love to do just that or I wouldn't have a blog on cooking and baking in Costa Rica. Right?  But I gotta tell ya this old gray mare she ain't what she used to be. All the cooking gets me tired and yet I love it. Right now I am thinking about making some Bran Muffins and my back is not doing so good at the moment and Chuck is telling me just don't move today. I will let you know when I make the muffins, I am excited because I brought back from Ca. some Bran to make them with. I do love a bran muffin with cream cheese. So good.  Anyway last night I made Eggplant Parm and this oh so good Sourdough Focaccia with Rosemary and Sea Salt. Loved it!  You do have to start the dough the night before but really that is one less thing you have to do the day of the dinner party. I also always make my sauce the day before too. It just tastes better sitting overnight. 

What I am getting at is invite someone over for dinner and with wine and great conversation and good food it really does make you feel good.  Well my back still does hurt but I loved my simple dinner of Eggplant Parm, fresh from the farm salad and homemade Focaccia, wine and friends. Almost nothing better. 

 

 

 

 

1 cup fed sourdough starter

3/4 cup lukewarm water

3 cups flour

3 Tablespoons olive oil, extra for the pan and top of focaccia

1/2 Tablespoon salt

1 Tablespoon honey

1/2 Tablespoon instant yeast

fresh rosemary

sea salt

 

 

Make the Dough

 

 

Combine the starter and water in a large bowl

Combine the flour with the starter and water add the olive oil, salt, honey and instant yeast mix by hand until

the dough is smooth and elastic. Knead for about 12 to 15 minutes. 

Place the dough in a bowl with a little bit of olive rubbed around the bowl and cover and let rise for 60 minutes

Gently fold the dough three times and let rise another 60 minutes.

Drizzle 2 Tablespoons of olive oil over a cookie sheet and transfer the dough to the pan and turn to coat with the oil

Gently stretch the dough into the edges, when it springs back let it rest and then do it again until it fills the pan

Cover the pan and put in refrigerator to let the dough rise for 14 to 16 hours. Now go to bed and it will be ready for later.

Next day remove the pan and preheat the oven to 425 degrees for 30 minutes

Drizzle with olive oil

Just before baking dimple the dough with your fingers and sprinkle with rosemary and sea salt

Bake the dough for 20 to 25 minutes or until golden 

I love this recipe and it is revised from King Arthur catalogue that I love too.

 

 

 

 

 

 

 

 

 

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