Anna Sultana’s Fougasse Bread, Onion Focaccia and Fast Focaccia / Use It Now

Fougasse Bread

The major news story, on both sides of the border, is the rising food prices.

I can remember buying a loaf of Italian bread for a dollar.

Now, it costs over two dollars.

Now, I’m not buying it.



Nope… now it’s time to make some Italian bread of my own.

Ma used to make focaccia with herbs and onions.

Focaccia is an Italian flat bread that’s easy to make. 

It’s perfect right out of the oven with a bowl of soup or a salad.

It can also be used in place of rolls for sandwiches.


Fougasse is a type of focaccia from the Provence area in Southern France.
Don’t let that scare you. It’s easy to make.
Focaccia is cooked in a pan and has dimpling on the top of the loaf.
Fougasse is cooked like a pizza and is slashed to look like a wheat sheaf.
It has a crisp crust and a spongy, slightly chewy inside and is perfect for snacking, dipped in oil or spread with soft cheese.


Here ’s a link for a few other of Ma's Focaccia recipes
Anna Sultana’s Herbed Focaccia and Focaccia with Tomatoes & Onions / One-Hour Skillet Focaccia, Fast No-Knead Focaccia, No-Knead Skillet Focaccia

https://imturning60help.blogspot.com/2023/01/focacciaanna-sultanas-herbed-focaccia.html

Enjoy!


Hints:

About the Fougasse Bread…
A typical Provence combination of herbs is rosemary, thyme and oregano.
You can also add things like olives and anchovies or ham or cheese.
Or whatever you like, or have in your fridge or on your shelves.

If there is still flour in the bowl, gradually add a little water to blend into the whole.

It can also be baked in a muffin tin, without slashes, for individual loaves.

Fougasse is best eaten warm and freezes well.


About the Focaccia breads…
If you use whole wheat flour it will be a bit more dense, not light and fluffy.



You can also use refrigerated pizza dough. Bake at 375º F for 35 to 40 minutes or until golden brown. 



You could top it with herbs like oregano, or thick slices of garlic or shallots, or sesame seeds, as well as with halved grape tomatoes, chopped black olives, sun-dried tomatoes or thinly sliced lemons.



Some ingredients should be added after the bread has baked. For example: delicate herbs, such as basil, and garnishes, such as honey, that might burn in the oven, should be added to baked bread.



Focaccia is best the day it is made but it can be stored, well-wrapped, at room temperature for a day. The crust will soften, but, if the crust gets too soft, it can be warmed and crisped in a 350° F oven for a few minutes. 



Focaccia freezes well. Let it defrost at room temperature and then reheat in a 350° F oven.

About the Onion Focaccia…
If, when you press the dough after the third rising, it sinks and deflates, it is overproofed.
You can still bake it and call it flatbread.

The dough can be made a day ahead. Wrap tightly after the second rising and refrigerate.

About the Fast Focaccia…
The dough can be used right away, but it is much easier to handle if it’s been thoroughly chilled. The dough can be stored in the refrigerator for up to two weeks, or in the freezer, as shaped loaves, for a few months.
The frozen loaves need to sit at room temperature for 35 minutes before they are baked.

The baking time will vary depending on the focaccia’s thickness.


                                                               Fougasse Bread

Makes 1 small loaf
Line a baking sheet with parchment paper.

Combine in a large bowl
1 1/2 Cups flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon oregano
Add
1 Tablespoon extra virgin olive oil
1/2 Cup plus 1 Tablespoon warm water
Stir together until it all comes together.

Place the mixture on a lightly floured surface and knead 5 minutes, or until the dough is smooth and not sticky. If needed, add a little more flour. Bring dough together into a ball.

Lightly oil the large bowl and return the dough to it.
Cover with a towel and place in a warm place. Leave to double in size, about an hour.
Once the dough has doubled, place it on a lightly floured surface.
Stretch it out into an oval shape, about 2/3 inch thick.
Place the dough on the lined baking sheet.
Using a sharp knife, make a long cut down the middle of the dough, then three cuts on either side. Gently stretch open each of the cuts to leave a set of openings in the dough in a leaf-like pattern.
Cover with a damp cloth and leave to rest 25 minutes.

Preheat oven to 430º F


Remove the cloth and brush the top of the loaf with
1 Tablespoon extra virgin olive oil
Sprinkle over loaf
1/4 teaspoon coarse sea salt
Bake for 15 to 20 minutes until golden and hollow-sounding when tapped on the bottom.
Allow to cool slightly before slicing or tearing into pieces.


                                                               Onion Focaccia


Place in large mixer bowl

2 1/4 teaspoons yeast
2 teaspoons honey
2 Tablespoons olive oil
2 Cups warm water

Stir together.

Add 

5 Cups flour
Stir to blend.
Add

1 teaspoon Kosher salt
Stir to combine. It will still be wet and sticky.
Cover bowl tightly with plastic wrap.
Place in a warm spot until dough doubles in size, about 60 minutes

Lightly flour work surface and turn dough out onto it.
Sprinkle flour on the dough and knead until it looks smooth and elastic.

Oil the large mixer bowl, put dough in it and rotate the dough to cover surface with oil.
Cover bowl tightly with plastic wrap.
Place in a warm spot and let sit until dough doubles in size, about 45 to 60 minutes.

Generously oil a rimmed baking sheet, about 12 3⁄4 by 17 3⁄4 inches.
Turn the dough onto the baking sheet and stretch the dough into a flat, even layer.
Generously drizzle olive oil over the top and place a piece of plastic lightly over it.
Place in a warm spot and let sit for another 45 to 60 minutes. The dough should look puffy.

Slice into rings about 1/8 inch thick
1 small red onion



Preheat oven to 425º F 


Gently press the dough. It should spring back slightly.
Make indentations in the dough with your fingers.
Scatter the onion rings over the top and drizzle with olive oil.
Sprinkle with
sea salt


Bake for 35 to 45 minutes, until golden brown and the onion has caramelized. 

Remove from oven and cool slightly, then cut into pieces and serve.


                                                               Fast Focaccia

Place in each of 2   9 inch cake pan
2 Tablespoons extra-virgin olive oil
Evenly coat the bottom of the pans with the oil.

Place the rack in the middle of the oven.


Place in a large bowl

1 1/2 Cups plus 2 Tablespoons lukewarm water
2 Tablespoons extra virgin olive oil
1 1/2 teaspoons yeast
2 1/4 teaspoons kosher salt
1 Tablespoon sugar
3 3/4 Cups flour

Stir together to form a rough dough.

Cover bowl and let rest on the counter for two hours.

Dust the surface of the dough lightly with flour.
Take half of the dough, dust again with flour and knead for a few minutes.
Flatten it into a disk 1/2 inch thick, six to seven inches in diameter.
Place the dough in an oiled cake pan to coat the bottom surface with oil.
Take the dough out of the pan, turn the dough over, return the dough to the pan, cover the pan with plastic wrap, and let rest for 15 minutes.

Repeat with the second half of the dough.

Gently push the dough to the edges of the cake pan.
Sprinkle with
1 teaspoon finely chopped rosemary
kosher salt
Cover with plastic wrap, and allow the dough to rest for 20 minutes.

Repeat with the second half of the dough.


Preheat oven to 425º F 


Place the cake pans in the oven.
Bake for 20 to 25 minutes, until the crust is medium brown and feels dry and firm.
Loosen the loaf from the edges of the pan, then transfer the focaccia to a cutting board.
Cut into wedges and serve warm, or allow to cool completely.

                                                       ~~~
Back in February 2004 we, the hosts of our CKUW radio show ‘2000 & Counting’, had a few things to say about the holiday season we’d just survived. 

I had a few thoughts on what we could do with our Christmas gifts.

Don’t think it changed anybody's mind. Can't fight traditions.




Christmas is over. Boxing Day is finis. People are frantically trying to find some forgotten corner in their homes where they can stash away their great bargains. Ah, holidays… Does anything else make us work this hard?

It's also time for resolutions. You've heard them all: stop smoking, lose weight, get into shape. Fine. Health is important.  

But, let's tackle a problem that cuts across all ethnic, socio-economic, age and national borders. A problem that causes hurt feelings in every family. A problem that can haunt your family even after you've gone to that great bargain hunt in the sky. 

The problem is saving. I'm not talking about GICs, RSPs, stocks or bonds. No. I'm talking about Christmas Gift Saving.

Remember Christmas? You unwrapped a gift while your loved ones held their breaths and stared, eagerly awaiting your reaction. You didn't disappoint. You oohed and aahed and said you loved it. You loved the colour, the material, the cut, the fragrance, the thought and the care that made your sweeties decide that you just had to have it. 

Then you packed it away.

Oh, I know the excuses:

You're saving it for a special occasion.

You're saving it for when company comes over.

You don't want to ruin it.

You'll use it when you have a blouse, skirt, hat, coat or umbrella that'll really go great with it.

You'll use it when you've lost a few pounds.

You - as you are now, with what you own now - are not good enough to use the darn thing.

What does this mean? Are you saying that in the future you want to be given something you'll hate? That if it was something awful you'd feel free to use it?

Trust me. They didn't take out a loan to buy it. They probably bought it at last year's Boxing Day sales. Half price.  

Repeat after me: I'm good enough to use it. Say it again. I knew you could. 
Ready to use it now? No, eh. 

Oh, I can hear you. You got through the depression, the war, corporate downsizings. You know how to do without and save. Whoopee!! Even if there were another depression, we won't go on a Jean Nate cologne barter system. The good old days of black markets are gone. Today war means total annihilation. Your Jean Nate will vaporize.

Clothes do go out of style. Your grandchildren won't want them. Did you hear about the huge sale the Kennedys had after Jackie died? Caroline wasn't eager to wear those little pillbox hats her Mom had made so popular. Unless you have a relative working for the costume museum in Dugald, those mint condition scarves, blouses and purses will end up at the Sally Ann, or bundled for paint rags.

You want them to remember you? Use the gift. They'll be fighting like cats and dogs to inherit your old purse because it'll remind them of you. There… Doesn't the image of your nearest and dearest in a knock down drag out battle make you feel all warm and toasty.  

Happy New Year and enjoy!

Anna Sultana’s Herbed Focaccia and Focaccia with Tomatoes & Onions / One-Hour Skillet Focaccia, Fast No-Knead Focaccia, No-Knead Skillet Focaccia / Use It Now! by Margaret Ullrich

 

Well, here we are, one week into 2023.
The older I get, the faster a week - and a year - goes.

The major news story, on both sides of the border, is about the rising food prices.
Not naming any stores in particular, but a year ago I could buy a loaf of Italian bread for a dollar.
Now, it costs two.
Now, I’m not buying it.

Nope… now it’s time to make some Italian bread of my own.
Ma used to make focaccia with herbs and onions.

Focaccia is an Italian flat bread that’s easy to make.
It’s perfect right out of the oven with a bowl of soup or a salad.
It can also be used in sandwiches in place of rolls.

Here are Ma's recipes, along with three newer ones.
I think Ma would’ve liked the new ones, too.


Hints:
 
If you use all whole wheat flour the focaccia won’t be light and fluffy, but a bit more dense.

You can also use refrigerated pizza dough (750 g). Bake at 375º F for 35 to 40 minutes or until golden brown.

You could top the focaccia with other herbs like oregano, or thick slices of garlic or shallots, or sesame seeds, as well as halved grape tomatoes, chopped black olives or sun-dried tomatoes or thinly sliced lemons.

Some ingredients, including more delicate herbs such as basil, and honey (it might burn) should be added after the bread has baked.

Focaccia is best the day it is made but can be stored, well-wrapped, at room temperature for a day. The crust will soften, but, if the crust gets too soft, it can be warmed and crisped in a 350° F oven for a few minutes.

Focaccia freezes well. Let it defrost at room temperature and then reheat in a 350° F oven.

About One-Hour Skillet Focaccia Bread…
For the rising, you can also run your microwave for a minute or two, then place the dough in there with a wet kitchen towel over it, and let rise 20 minutes.

About Fast No-Knead Focaccia…
The dough can be used after it has rested two hours. It is easier to handle after it has been chilled. It will keep in the refrigerator for up to two weeks, or in the freezer for a few months.

About No-Knead Skillet Focaccia…
The dough can be left in a covered bowl to rise overnight in the refrigerator. A slower rise gives extra flavour. Transfer the cold dough to the skillet and allow it to rest about 20 minutes before stretching it.

                        Herbed Focaccia

Lightly oil a 9 x 13 inch baking pan

Place in a medium skillet
1/4 Cup olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
Cook over low heat, stirring occasionally, for 5 minutes.
Set aside.

Place in large bowl
1 Cup warm water
2 1/4 teaspoon yeast
1/4 teaspoon honey or sugar
Stir together, then let rest 5 minutes.
Stir in
1 Cup flour
1/4 Cup of the seasoned olive oil
Stir 3 to 4 times until the flour has moistened.
Let sit for 5 minutes.
Stir in
1 1/2 Cups flour
1 teaspoon salt
Once the dough has been mixed, place on a floured surface and knead 5 to 10 minutes, until the dough is smooth.
Place dough in a lightly oiled large bowl, cover with a damp towel, place in a warm area, and let rise for 1 hour.
Remove dough from bowl and press it into the baking pan, touching the edges.
Using your finger, poke holes all over the dough.
Sprinkle over the top
the remaining olive oil mixture
1/3 Cup grated Parmesan cheese

Preheat oven to 450º F

Let the dough rise for about 20 minutes, until it puffs slightly.
Bake the bread 15 to 20 minutes, until golden brown.
Remove from oven, let cool a few minutes, cut into pieces and serve. 

                        Focaccia with Tomatoes & Caramelized Onions

Lightly oil a 9 x 13 inch baking pan

Place in large bowl

1 package dry yeast

1 Cup warm water

1 teaspoon honey
Stir together and let rest 10 minutes.
Stir in 

2 1/2 Cups flour
1 teaspoon kosher salt
1/4 Cup olive oil
Turn the dough onto a floured surface.
Knead 5 to 10 minutes, until dough is smooth.
Place dough in a lightly oiled bowl, cover, and let rest until it doubles, about 1 hour.

While the dough is resting, thinly slice
1 large onion

1 medium tomato

Place in a large skillet
1 Tablespoon olive oil
Heat over medium heat.
Cook onion slices, stirring occasionally, until golden brown, about 20 minutes.

Remove dough from bowl and press it into the  baking pan, touching the edges.
Using your finger, poke holes all over the dough.
Drizzle over the top
2 Tablespoons olive oil
Let rest until the dough becomes puffy, about 20 minutes.

Preheat oven to 450º F

Top the dough with
the tomato slices and caramelized onions
1 Tablespoon rosemary
1/3 Cup finely grated Parmesan cheese
1 teaspoon kosher salt
Drizzle over the top
2 Tablespoons olive oil
Bake until the focaccia is golden brown, about 20 minutes.
Remove from oven, let cool a few minutes, cut into pieces and serve.

                        One-Hour Skillet Focaccia Bread

Grease an ovenproof skillet.

Place in large mixer bowl
3/4 Cup warm water
1/2 teaspoon sugar
1 1/2 teaspoons yeast
Stir together and let rest 10 minutes.
Add 

1 Cup flour
1/2 teaspoon salt
Turn the mixer on low speed and mix until just combined. Add
2 Tablespoons olive or canola oil
Mix well.
Gradually add
3/4 to 1 Cup flour
Mix until the dough pulls away from the sides of the bowl.

Preheat oven to 220º F then turn it off, keeping the door closed.

While the oven is heating, turn the dough onto a floured surface.
Fold dough a few times, until it is smooth and not sticky.
Shape into a ball, then roll out the dough into a circle the size of your skillet.
Place in the prepared skillet and stretch up the sides.
Cover with a kitchen towel, place in the heated oven, and let rise for 20 minutes.
Take the skillet out of the oven.

Preheat oven to 400º F

While the oven is heating, make indentations in the dough with your fingers.
Place in a small bowl
3 Tablespoons butter, melted
1 Tablespoon Parmesan cheese, grated
1/2 teaspoon dried oregano
Mix together, then brush the dough with half the butter mixture.
Sprinkle on top of dough
1 teaspoon sea salt 
Bake for 20 minutes, until golden brown.
Remove from oven, and brush the dough with the remaining butter mixture.
Remove from the oven and cool, then cut into pieces and serve.


                        Fast No-Knead Focaccia

Pour into each of two 9 inch cake pans
1/8 Cup extra-virgin olive oil
Swirl around and evenly coat the bottoms of the pans.

Place in large bowl or dutch oven
1 1/2 Cups plus 2 Tablespoons lukewarm water
1/8 Cup extra-virgin olive oil
1 1/2 teaspoons yeast
2 1/4 teaspoons kosher salt
1 Tablespoon sugar
3 3/4 Cups flour
Stir together until it forms a dough.
Partially cover with a lid and let rest for two hours.
If you have time, let the dough chill for at least an hour. It will be easier to handle.

Dust the surface of the chilled dough with flour, then divide in half.
Dust the half you are using with more flour, then shape it into a ball.
Flatten it into a half-inch thick round seven inches in diameter.
Place the dough floured side down in an oiled cake pan, moving it around to coat with oil.
Turn the dough over, cover with plastic wrap, and let the dough rest for 15 minutes.
Repeat with the remaining half of the dough.

Using your fingers, gently push the dough to the edges of the cake pan, then make indentations in the dough with your fingers.
Sprinkle over each loaf
1 teaspoon finely chopped rosemary
Coarse or flaky salt
Cover with plastic wrap, and allow to rise for 20 minutes.

Preheat oven to 425º F

Place the cake pans in the the oven.
Bake for 25 minutes, until the crust is medium brown and feels dry and firm.
Remove from the oven and cool.
Loosen the loaf from the edges of the pan, then place the bread on a cutting board.
Cut into wedges and serve, or allow to cool completely.

                        No-Knead Skillet Focaccia

Drizzle 1 teaspoon extra-virgin olive oil in a 10-inch ovenproof skillet.
Rub it over the bottom and sides.

Place in large mixer bowl
3/4 Cup lukewarm water
1 teaspoon yeast 
Stir together and let rest 10 minutes.
Add
2 Cups flour
1/2 teaspoon salt
Turn the mixer on low speed and mix until just combined. Add
2 Tablespoons extra-virgin olive oil
Mix well and form dough into a smooth ball.

Place in a large bowl
2 teaspoons extra-virgin olive oil
Place the ball of dough in the bowl and turn to coat all surfaces.
Cover with a kitchen towel and let it sit at warm room temperature until doubled in size, 2 to 3 hours.

Punch down the dough and place the dough in the skillet.
Using your fingertips stretch the dough to reach all the way to the edges.
Cover with a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes.

Place rack in the middle of the oven and heat to 450° F.

Make indentations in the dough with your fingers.
Drizzle over the dough
1 Tablespoon extra-virgin olive oil
Sprinkle over the bread
2 teaspoons rosemary
1/4 teaspoon sea salt

Place in the oven and immediately turn the heat down to 400° F.
Bake, 20 to 25 minutes, until golden brown.
Remove from the oven and cool, then cut into pieces and serve.

                                                       ~~~
Back in February 2004 we, the hosts of our CKUW radio show ‘2000 & Counting’, had a few things to say about the holiday season we’d just survived.
I had a few thoughts on what we could do with our Christmas gifts.
Don’t think it changed anybody's mind. Can't fight traditions.


Christmas is over. Boxing Day is finis. People are frantically trying to find some forgotten corner in their homes where they can stash away their great bargains. Ah, holidays… Does anything else make us work this hard?

It's also time for resolutions. You've heard them all: stop smoking, lose weight, get into shape. Fine. Health is important. 

But, let's tackle a problem that cuts across all ethnic, socio-economic, age and national borders. A problem that causes hurt feelings in every family. A problem that can haunt your family even after you've gone to that great bargain hunt in the sky.

The problem is saving. I'm not talking about GICs, RSPs, stocks or bonds. No. I'm talking about Christmas Gift Saving.

Remember Christmas? You unwrapped a gift while your loved ones held their breaths and stared, eagerly awaiting your reaction. You didn't disappoint. You oohed and aahed and said you loved it. You loved the colour, the material, the cut, the fragrance, the thought and the care that made your sweeties decide that you just had to have it.

Then you packed it away.

Oh, I know the excuses:
You're saving it for a special occasion.
You're saving it for when company comes over.
You don't want to ruin it.
You'll use it when you have a blouse, skirt, hat, coat or umbrella that'll really go great with it.
You'll use it when you've lost a few pounds.
You - as you are now, with what you own now - are not good enough to use the darn thing.

What does this mean? Are you saying that in the future you want to be given something you'll hate? That if it was something awful you'd feel free to use it?

Trust me. They didn't take out a loan to buy it. They probably bought it at last year's Boxing Day sales. Half price. 

Repeat after me: I'm good enough to use it. Say it again. I knew you could.
Ready to use it now? No, eh.

Oh, I can hear you. You got through the depression, the war, corporate downsizings. You know how to do without and save. Whoopee!! Even if there were another depression, we won't go on a Jean Nate cologne barter system. The good old days of black markets are gone. Today war means total annihilation. Your Jean Nate will vaporize.

Clothes do go out of style. Your grandchildren won't want them. Did you hear about the huge sale the Kennedys had after Jackie died? Caroline wasn't eager to wear those little pillbox hats her Mom had made so popular. Unless you have a relative working for the costume museum in Dugald, those mint condition scarves, blouses and purses will end up at the Sally Ann, or bundled for paint rags.

You want them to remember you? Use the gift. They'll be fighting like cats and dogs to inherit your old purse because it'll remind them of you. There… Doesn't the image of your nearest and dearest in a knock down drag out battle make you feel all warm and toasty. 
Happy New Year and enjoy!

Carmela Soprano's Roasted Potatoes with Rosemary and Garlic and Anna Sultana's Roasted Potatoes, Maltese Style

Okay...  The Fried Mozzarella Sticks was not the only Soprano dish I served on Thanksgiving.

I was cooking a 9 kilogram turkey.

The oven was on for an awfully long time.

Couldn't let all that heat go to waste.

In Carmela's Entertaining with The Sopranos there was a recipe for Roasted Potatoes with Rosemary and Garlic in the Fit For A Bride chapter.

If it were me, I'd have stuck this recipe in the Graduation Parties - it's great for hungry teens - or the Dinner for Twelve chapter.

I have never seen a bride, starving herself for the big day, deciding, "Oh, the hell with it.  I want a platter of roasted potatoes.  He'll take me as I am.  I don't give a damn how I look in the wedding pictures."

Yeah, right.

Sometimes I wonder about Carmela.  

Maybe she has a weird sense of humor.  I wouldn't blame her.  The girl's been through a lot of stressful times.  

But, Fit For A Bride?  Maybe Carmela had it in for Adrianna.  Maybe Carmela cooked this up for one of her sister-in-law Janice's many weddings.

Maybe Janice was reacting to being too big for her wedding dress when she bumped off her boyfriend Richie.

Don't get me wrong.  Roasted Potatoes are fine.  And easy.

Small boiling potatoes, about 4 pounds, are peeled and halved, then placed in a single layer in a large roasting pan.  

They are then tossed with

1/3 cup olive oil

3 tablespoons chopped fresh rosemary  

salt and pepper

They're roasted at at 400º for 30 minutes.

Then 2 large cloves of garlic, thinly sliced, are stirred in, and the potatoes are roasted
another 20 to 30 minutes, until they are brown and tender.
Serve hot.

Ma roasted potatoes regularly when we had a big holiday dinner.  She wasn't as big on spices as Carmela.  Salt and pepper were enough for her.  She also had mashed and baked potatoes on the table, too, along with lots of vegetables.

That was Ma's rule:

Fill up on veggies and potatoes and leave some of the roast for leftovers.

  

Maybe I'm hardwired to roast potatoes when I'm roasting a turkey. too. 

Would I make roasted potatoes again?  Sure.

It's an oldie and a goodie.

Salt and pepper are enough for me.

Another recipe down.  Forty-one more to go.

Carmela Soprano's Roasted Cherry Tomatoes with Basil and Anna Sultana's Hobz Biz-Zejt (bread with oil, Maltese Style)

Last week I made Carmela Soprano's Spaghetti with Red Clam Sauce.  I had some grape tomatoes left over.  This weekend Sobeys had grape tomatoes on sale - plus I got 35 bonus points since I bought 2 pints.

It was a sign.

Back to Entertaining with The Sopranos.  

Yippee!!  Found this quickie.

Carmela's Roasted Cherry Tomatoes with Basil is easy.
In a large roasting pan, toss
3 pints cherry or grape tomatoes
with
1/4 cup olive oil
season with salt and pepper
Roast 8 to 10 minutes in a 425º oven.
Remove to serving bowl and sprinke with
2 Tablespoons chopped fresh basil
Serve hot. 

Ma served lots of tomatoes.  Especially in the summer.  Pop had a garden and, once the tomatoes were ripe, we had them with everything.

In Malta a popular snack is Hobz Biz-Zejt - bread with oil.  Maltese bread is very crusty.  In New York, we substituted the Italian bread we bought at the local Italian bakery.  Not as crusty, but what can you do?  In summer Ma would drizzle some olive oil over the bread slices, top them with slices of tomatoes, then add some salt and pepper.  

For a little variety, Ma would slice some tomatoes in half and rub the halves on the bread slices.  She'd put the squeezed tomato halves on a plate.  Then she'd pour some olive oil in a pyrex custard cup and season the oil with salt and pepper.  We would dip the bread in the olive oil and eat the bread with the tomatoes.  There'd also be some capers, chopped olives and anchovies, if anyone wanted them with the oily bread.   

Carmela's Roasted Cherry Tomatoes with Basil could go on some Italian bread.

Sure, I'd make it again.  Especially when I get bonus points.

I'd also serve the leftovers cold.

Another recipe down.  Fifty-three more to go.