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Pizza Bread with Bacon and Herbs

Pizza Bread with Bacon and Herbs

Hi friends! Last week I decided to start posting only once a week as my pregnancy and daily obligations (such as work) won't give me enough time to spend on the blog. I have noticed that I am needing more and more rest, and even going to the shops leaves me feeling like I just ran a marathon! I have experienced all and every of the text-book pregnancy symptoms, and I'm not telling you, it hasn't been easy! We've got a scare at about 11 weeks, so in spite all the discomfort, I am feeling grateful and excited to have reached 20 weeks! But, I am not feeling less tired, quite the opposite. I don't have more energy as everyone said I would in the second trimester. I am even considering to stop going to the gym as I don't trust myself lately. I dropped my computer and yesterday almost killed my camera! Clumsiness is really the worst pregnancy symptom I have experienced so far!

Pizza Bread | FoodieFoodMood.com

Pizza Bread | FoodieFoodMood.com

I feel like I am not myself anymore, except for one thing: I've always been a cravings kind of person! I haven't had weird cravings, like pickles and ice cream, but I do have strong desires of eating things that I haven't eaten in years, such is the case of a focaccia, and last weekend I woke up wishing I could eat a focaccia. As many things in South Africa, I found out they sell them as "pizza bread", but they don't taste like the one I remember, and it is one from a restaurant back in my country called Pane E Vino. We used to go there for their delicious pizza and I used to love to start with a focaccia dressed in olive oil and balsamic vinegar, it was glorious! My beautiful husband got me one, but it tasted more like a herb bread than a focaccia, so I decided to make my own.

Pizza Bread | FoodieFoodMood.com

Pizza Bread | FoodieFoodMood.com

I love to experiment in the kitchen but sometimes I am in such a hurry to eat that I can't be bothered with learning how to make x or y. I searched for recipes to make focaccias and all of them required yeast. I have never made bread in my life so this was going to be a learning experience, whether I liked it or not! I decided to forgo the yeast and just find self-raising flour, way easier, less complication, less waiting time. I promised myself to make another one following one of the fancy recipes I found, but perhaps later, when I'm not a slave to my cravings.

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At the beginning of my pregnancy I was in love with Asian flavors, and now during the second trimester, I am in the mood for Italian flavors. Particularly, I am loving the taste basil gives to everything! You can use with tomato sauces and pestos, and goes very well with eggplant, zucchinis, chicken, even curries!

Let me know how you like this pizza bread! And if you have any advice for a very novice baker, please leave it in the comments!


Pizza Bread #focaccia #pizzabread #self-raisingflour | FoodieFoodMood.com

Pizza Bread #focaccia #pizzabread #self-raisingflour | FoodieFoodMood.com

Pizza Bread with Bacon and Herbs

Ingredients

  • 2 cups self-raising flour.
  • 3 tbsp. olive oil.
  • 1/4 cup of water.
  • 1/2 tbsp. salt.
  • 250 grams cooked bacon.
  • 1 sliced tomato.
  • 1 cup mushrooms.
  • 1 ball (150 grams) of sliced Mozzarella cheese.
  • 1 bunch of fresh basil leaves.
  • 1 bunch fresh origanum.
  • Tomate paste.
  • Parmesan Cheese.
  • Cooking spray.

Takes , serves 6.

Instructions

  1. Preheat oven 200 degrees.
  2. Place 2 cups of self-rising flour and 1/2 tsp. of salt into a mixing bowl.
  3. Make a well in the center and add 1/4 cup of warm water and 3 tbsp. of olive oil.
  4. Mix the ingredients, starting from the center.
  5. Spread cooking spray onto a baking pan.
  6. Place the dough in the center of the pan and use your fingers to spread it. Make the crust as thick as you like.
  7. Bake the dough for about 10 minuts or until the top has just formed a crust.
  8. Remove from oven and place the sauce and toppings over it. Continue to bake until the cheese has melted.
  9. Sprinkle fresh herbs and parmesan cheese and serve.

Thanks for reading, your support means the world to me! Remember you can follow me on InstagramTwitterFacebook, and Bloglovin', and if you like, let's stay in touch with my weekly  newsletter!



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