Videos/Recipe of the month

Check back here often as we update our video library. We’ll be posting them as we make them. Some are of our Asheville cooking classes and others are just fun cooking tips we’ve shared.

Cottage Cooking in the Summertime

How to make Honey Wheat Bread

How to make no bake granola bars

How to make two-ingredient bagels. 

How to Prep Logs for Shitake Mushroom Growing

How to Make Glogg

Class in 15 Minutes!

Cooking with Beer

Cottage Cooking Class: 2015

How to make a tomato basket. 

A little Cottage Cooking Background

How to Make Rosemary Focaccia

RECIPE OF THE MONTH

Rosemary Focaccia

  • 1 1/3 cup warm water (about 110°F)
  • 2 teaspoons sugar or honey
  • 1 (0.25 ounce) package active-dry yeast
  • 3 1/2 cups all-purpose flour
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 teaspoons coarse sea salt, plus extra for sprinkling
  • 3 sprigs fresh rosemary, needles taken off stems

This includes directions for using a mixer and doing it by hand too.

  1. Proof the yeast.Add warm water (about 110°F) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Let sit for 5-10 minutes until yeast is foamy.
  2. Knead the dough.Set the mixer to low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  If you don’t have a mixer, knead the dough by hand: Complete step 1 in a large mixing bowl.  Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form.  Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky.  Continue on with the recipe as directed. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
  3. First rise.Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled.
  4. Second rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/4-inch thick.  Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
  5. Prepare the dough.Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet. Use your fingers to poke deep dents all the way down to the baking sheet all over the dough’s surface. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle with the fresh rosemary needles and sea salt.
  6. 20 minutes, or until the dough is slightly golden and cooked through.

Serve with a drizzle of olive oil, hard cheese (i.e. parmesan), sliced olives, sundried tomatoes or anything else you can think of. Yum!