Archive for Recipes: Savory

Rosemary Olive Oil Focaccia Bread

When my son was younger, he was the world’s pickiest eater. As a foodie, it was incredibly frustrating. As a mom, it drove me crazy. How could I get any nutrition into him, when all he ate was chicken nuggets, mac and cheese, and goldfish??

Thankfully, things changed as he grew up and his palate began to mature. It started slowly… mangoes, broccoli. Then he discovered kale chips, and now will eat kale no matter how I serve it to him.


Today, if you ask him what his favourite food is, he’ll likely say the chicken-fried gator and hushpuppies at Chewies. I knew he was turning into a real foodie when he recently asked me if we could have “that bread with the oil and vinegar you dip it into?” Yeah. He asked for that.

For more recipes featuring aquafaba, check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water).

I have rosemary in abundance right now, so I decided to make fresh Focaccia with rosemary for us to dunk into olive oil and balsamic vinegar.

Making your own Focaccia is not hard; but it does take a little time, so book your afternoon to babysit it.


Rosemary Olive Oil Focaccia


  • 1 tsp yeast
  • 3/4 cup warm water
  • 2 tbsp aquafaba
  • 1/4 cup whole wheat flour
  • 1 3/4 cup white flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp fresh chopped rosemary (divided)


  1. In a large bowl, pour the warm water (just tap warm is fine) and sprinkle the yeast over it. Leave it for 5-10 minutes to bloom.
  2. Next up, add in the aquafaba, and then start to mix in the flours. Add the salt and 1/2 tbsp of rosemary last and mix it all together. It will form a shaggy dough, you may need to get into the bowl with your hands and mix it up.
  3. Pull the dough ball from the bowl and form it into a smooth ball. Place it back in the bowl, and pour over 1 tbsp of olive oil. Rub the olive oil all over the dough ball so it’s coated. Place a tea towel over the bowl, and then place it in a warm place to rise until doubled, about 1-2 hours.
  4. Grease a 9″x9″ pan with olive oil.
  5. Pull the dough from the bowl and punch it down. Place it in the 9″x9″ pan, and stretch it out so that it fills the entire pan. Brush with a little more olive oil on top, and sprinkle with the remaining 1/2 tbsp of rosemary and some large flake salt. Cover again with the tea towel and allow to rise for about another hour.
  6. Preheat the oven to 375 degrees. Remove the tea towel and gently make dents in the top of the bread with your finger. Drizzle over a little more olive oil, and then bake in a pre-heated oven for about 30 minutes, or until the top is golden brown.
  7. Remove from the pan, cut into strips, and serve warm with olive oil and balsamic on the side for dipping.



DIY Frozen Pizzas

Back to school. It’s time has come.

Michael and I have been enjoying lots of time off. We went on a road trip, and have been spending lots of time at Second Beach Pool. But, with much trepidation, the time has come. He had his high school orientation yesterday, and school starts for real in a few days after the long weekend.

This is a big period of transition for us, from elementary to high school, from lazy days of summer with no schedules to busy days packed from morning to night.

diy frozen pizzas

The situation calls for one thing: comfort food. And not just any comfort food. It has to be fast.

Pizza is the perfect solution. On crazy nights when I know we won’t have much time between after school activities and homework, I set the oven to come on and pre-heat 15 minutes before I know we are going to walk in the door. Then, all I do is literally walk in the door, drop my stuff, pull a frozen pizza out of the freezer, and pop it in the oven. Add a few sliced raw veggies and dip, and 15 minutes later, dinner is served.

Now, you might be asking, “pizza, that’s easy, and cheap, why would I go to all the effort to make my own?”

Well, by making my own, I can control what goes in it, and what goes on it. And that means a more healthy final result.

When I make our own pizzas, I can customize it with veggie pepperoni, for example, or just put regular pepperoni on his half. We can also do some fanciful toppings you may not be able to buy in the store, like artichokes and olives. You could even make these pizzas individual-sized and have everyone choose their own toppings resulting in 98% less bickering.

It’s really all about control. I like a thin crust, I’m trying to watch my cholesterol, so I use lower fat cheese, you can use tomato sauce, pesto or even bechamel, and then load it up with toppings as you please. For the crust, you could easily substitute 1/2 whole wheat flour to increase the amount of fiber. If you’re vegan, use vegan cheese (the crust is already vegan).

Make a pile of these on the weekend, and pull them out for that one night of the week when getting dinner on the table is a nightmare. For us, it’s Wednesday.


I saved myself more time and stress by ordering my groceries (including all the ingredients I needed to make these pizzas) online through Save-On Foods. I order the night before, drop Michael off at his after school activity, then jet over and pick up the groceries from the North Van Save-On. They load up the car for me, I have time for a quick coffee (ah, me time!) and then back to West Van to pick him up.

We go back over the bridge, and walk into the house–the oven is already preheated and ready to go. The pizza goes in, and you, my friend, have managed your Wednesday night like a boss.

frozen pizzas DIY

Our pizzas are loaded with artichoke hearts, olives, pesto, and lots of cheese.

DIY Frozen Pizzas

(makes 2 cookie-sheet sized pizzas, double if you want  to make 4)


  • 2 ¼ tsp yeast
  • ½ cup warm water (around 110 degrees)
  • 1 tbsp sugar
  • ¼ cup aquafaba
  • ¼ cup olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 2 tsp salt
  • 2 cups flour
  • pizza toppings as desired


  1. In a large bowl, place the water and sugar and mix them together. Sprinkle the yeast over in a thin layer, then leave to bloom for about 10 minutes.
  2. After the yeast has activated, add the AF and the olive oil, and stir well. Now add in the flour and the rest of the dry ingredients, stirring until it becomes hard to stir, and the dough forms a sticky, shaggy ball. Get in there with your hands with and mix it until it becomes a cohesive ball.
  3. Sprinkle a little more olive oil on your ball of dough, and rub it over the top. Cover with a tea towel and allow to rise for about 20-30 minutes in a warm place.
  4. Prepare two cookie sheets by lining them with parchment paper, and then greasing them with a little olive oil. You could also sprinkle some cornmeal. Divide your dough in half, and roll the dough out onto the parchment-lined cookie sheet. Push the dough out from the centre and form a lip all the way around the edges. You can brush the edges with a little more olive oil if you like.
  5. Preheat your oven to 425 degrees. Pop the pizza into the oven for 8-9 minutes. You want it to be set, but not done. Pull the pizza crust out of the oven and allow to cool slightly.
  6. Now you can add your toppings. Start with a thin layer of tomato sauce, then any meats. Next top with cheese. Finally, add vegetable toppings like spinach, sundried tomatoes, olives, artichokes, etc.
  7. Place the pan, with the pizza on it, in your freezer, making sure it’s level. Allow to freeze overnight. Once it’s completely frozen, pop it off the cookie sheet, and double-wrap it in plastic wrap and aluminum foil. Store in the freezer until needed.
  8. To cook: preheat the oven to 425 degrees, and bake the pizza (either on a cookie sheet, or a pizza stone) for about 10-12 minutes, until it’s brown on the edges, and the cheese is melty and gooey.

This post is sponsored by Save-On Foods, but the recipe and opinions are my own.





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