Southern-Style Biscuits and Gravy

Southern-Style Biscuits and Gravy
This southern breakfast classic, biscuits and gravy, is made completely from scratch. Creamy sausage gravy smothers sky-high buttermilk biscuits for a stick-to-your-ribs recipe you’ll want to eat every morning! W…

A biscuit topped with sausage gravy on a white plate with a gold spoon on the right.

Southern-Style Biscuits and Gravy

This southern breakfast classic, biscuits and gravy, is made completely from scratch. Creamy sausage gravy smothers sky-high buttermilk biscuits for a stick-to-your-ribs recipe you’ll want to eat every morning! With pantry staple ingredients and easy to follow steps you can have this on your breakfast plate in no time! Although it’s one of my all-time […]

READ: Southern-Style Biscuits and Gravy

Homemade Bagels Recipe

Homemade Bagels Recipe
Learn how to make bagels using this traditional bagel recipe, which includes all of the tips for making homemade bagels that taste authentic.
READ: Homemade Bagels Recipe

Homemade Bagels Recipe

Learn how to make bagels using this traditional bagel recipe, which includes all of the tips for making homemade bagels that taste authentic.

READ: Homemade Bagels Recipe

Sweet Potato Cornbread

OMG, y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire […]

The post Sweet Potato Cornbread appeared first on Budget Bytes.

OMG, y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire pan of this Sweet Potato Cornbread.

Originally posted 10/17/2015, updated 11/2/2020.

Sweet potato cornbread in a cast iron skillet with butter on top

This recipe is a hybrid between my Everyday Cornbread and these amazing Sweet Potato Corn Bread Muffins from the New York Times. The NYT’s addition of cinnamon and nutmeg was absolutely spot on and gave the cornbread an amazing aroma. Since I had already bought some sour cream to top my chili, I decided to incorporate that into the batter, like this recipe from Leite’s Culinaria. Neither of those recipes used nearly enough sweet potato for me, though, so I upped mine to 1.5 cups. I didn’t want to waste that lovely sweet potato!

What Does Sweet Potato Cornbread Taste Like?

This cornbread is definitely on the sweeter side as far as cornbread goes, but it also has a good amount of warm, aromatic spices to keep it from being too dessert-like. It pairs well with both sweet and savory flavors. The texture is rich and thick, so one piece will definitely add a lot to your meal!

What to Serve with Sweet Potato Cornbread

The subtle sweetness of this sweet potato cornbread pairs absolutely perfectly with the warm spices of a bowl of chili, but I also have to say, it’s awesome with coffee. I’ve also been eating it for breakfast with a thick pat of butter and with a fried egg on the side. 

How to Store the Leftovers

Make sure you allow the cornbread to cool completely to room temperature before placing the leftover pieces in a resealable container and storing in the refrigerator. This cornbread also freezes quite well! I suggest wrapping each piece in plastic or waxed paper, then storing all of them in an air-tight freezer bag or freezer-safe container. You can thaw them at room temperature or with a quick zap in the microwave.

One slice of sweet potato cornbread on a plate with a fork

baked sweet potato cornbread with butter on top

Sweet Potato Cornbread

Mashed sweet potato, fragrant spices, and rich sour cream make this Sweet Potato Cornbread a decadent fall treat.
Total Cost $4.00 recipe / $0.50 serving
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 373.49kcal

Ingredients

  • 1 lb. sweet potato $1.56
  • 1.5 cups yellow cornmeal $0.36
  • 1 cup all-purpose flour $0.13
  • 1/2 cup sugar $0.40
  • 1 Tbsp baking powder $0.12
  • 1 tsp salt $0.05
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp ground nutmeg $0.05
  • 2 large eggs $0.52
  • 1/2 cup sour cream $0.47
  • 3/4 cup milk $0.23
  • 2 Tbsp cooking oil $0.04
  • 1/2 Tbsp cooking oil for the skillet $0.02

Instructions

  • Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
  • Coat the inside of a 10" cast iron skillet with cooking oil. Place the skillet in the oven and begin to preheat the oven to 425ºF.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
  • Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
  • Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix.
  • Carefully take the hot skillet out of the preheated oven and scoop the batter into the skillet. Smooth out the top of the batter until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove the cornbread from the oven, cut into eight pieces, and serve (preferably with butter).

Video

Nutrition

Serving: 1Serving | Calories: 373.49kcal | Carbohydrates: 58.94g | Protein: 7.13g | Fat: 12.29g | Sodium: 570.19mg | Fiber: 3.15g

Front view of sweet potato cornbread in the skillet with butter melting on top

How to Make Sweet Potato Cornbread – Step by Step Photos

Diced sweet potato in a pot with water

Peel a 1 lb. sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover them with water, and bring the pot up to a boil over high heat. Let the sweet potatoes boil until they’re soft and fall apart when pierced with a fork (about 10 minutes). Drain the sweet potatoes and set them aside.

Once the sweet potatoes are done boiling, get the skillet ready and begin to preheat the oven. Rub about 1/2 Tbsp of oil inside a 10″ cast iron skillet, place it in the oven, then set it to preheat to 425ºF.

cornbread dry ingredients in a bowl

While the potatoes are boiling (or after they’ve drained), combine the dry ingredients. In a large bowl, stir together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Stir them together until they are very well combined.

cornbread wet ingredients in a bowl

Mash the sweet potatoes until they’re fairly smooth. Transfer 1.5 cups of the sweet potato mash to a large bowl. Add 1/2 cup sour cream, 3/4 cup milk, 2 large eggs, and 2 Tbsp cooking oil. 

Whisked wet ingredients in a bowl

Whisk the ingredients together until fairly smooth. You may still have a few small chunks of sweet potato, but that’s okay.

Sweet potato cornbread batter in the bowl

Pour the sweet potato mixture into the bowl with the mixed dry ingredients and stir them together just until mixed. It’s okay if it’s a bit lumpy, just don’t over mix it. The sweet potato cornbread batter will be fairly thick.

cornbread batter in the hot skillet

Carefully take the preheated skillet out of the oven, scoop the batter into it, then spread it around until it’s smooth on top. Return it to the oven and bake for 22-25 minutes.

Baked sweet potato cornbread

Or until it’s puffed in the center, golden brown on top, and cracked around the edges. Cut the sweet potato cornbread into eight pieces and enjoy!

baked sweet potato cornbread with butter on top

A little melted butter takes sweet potato cornbread to the next level.

Sweet potato cornbread with one sliced removed and on a plate on the side

Yes. Just yes.

The post Sweet Potato Cornbread appeared first on Budget Bytes.

Easy Pumpkin Bread

Easy Pumpkin Bread
This easy recipe (seriously – it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness. 
READ: Easy Pumpkin Bread

Easy Pumpkin Bread

This easy recipe (seriously - it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness. 

READ: Easy Pumpkin Bread

Homemade Pita Bread

Homemade Pita Bread
Learn how to make homemade pita bread with this simple recipe; I promise it’s easier than you think! So much better than store-bought, you can use your pita for sandwiches, gyros, dipping into hummus, or a million other things. I ca…

Homemade Pita Bread

Learn how to make homemade pita bread with this simple recipe; I promise it's easier than you think! So much better than store-bought, you can use your pita for sandwiches, gyros, dipping into hummus, or a million other things. I can't wait for you to make these!

READ: Homemade Pita Bread

Red Lobster Cheddar Bay Biscuits Recipe

Red Lobster Cheddar Bay Biscuits Recipe
These copycat Red Lobster cheddar bay biscuits are made from scratch (no baking mix here!), are buttery, cheesy, light and flaky, and loaded with garlic-herb flavor – even better than the original! They’re ready …

Red Lobster Cheddar Bay Biscuits Recipe

These copycat Red Lobster cheddar bay biscuits are made from scratch (no baking mix here!), are buttery, cheesy, light and flaky, and loaded with garlic-herb flavor - even better than the original! They're ready in less than 30 minutes, which means that these are an easy addition to any weeknight meal.

READ: Red Lobster Cheddar Bay Biscuits Recipe

Homemade Pizza Dough

I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for pizza dough […]

The post Homemade Pizza Dough appeared first on Budget Bytes.

I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for pizza dough are pantry staples, so you can make this whenever without planning ahead. AND it’s freezer-friendly so you can always have some stashed and ready to thaw on a moment’s notice.

Originally posted 7-2-2010, updated 6-16-2020.

Close up of a homemade pepperoni pizza

What is in Homemade Pizza Dough?

While there are several styles of pizza dough out there in the world, this particular recipe is super simple and only includes:

  • Water
  • Yeast
  • Sugar
  • Salt
  • Flour
  • Olive Oil

That’s it! Really! This particular recipe creates a crust that is crispy on the outside, but still tender on the inside. If you use a rolling pin to really compact the dough and roll it thin, you’ll get a result that more closely resembles a crispy thin-crust pizza. Toss the dough by hand, gently stretching the dough and leaving some thickness will give you that crispy-yet-tender finish, with a few of those awesome big bubbles.

What Kind of Yeast Can I Use?

The instructions below will work with active dry or instant yeast.

How to Freeze Pizza Dough

After kneading the pizza dough, form it into a ball, coat the dough ball with a little oil to keep it from sticking to the plastic, then wrap tightly in plastic wrap. Place the plastic wrapped dough ball in a heavy duty freezer zip top bag, label, date, and place it in the freezer!

How to Thaw Pizza Dough

To thaw your frozen pizza dough, place it in the refrigerator the night before you intend to bake the pizza. The dough will rise slightly as it thaws. The other option is to allow the dough to thaw at room temperature, which will take about two hours. You’ll want to unwrap the pizza dough from the plastic before letting it thaw. Place the frozen dough in an oiled bowl and cover loosely with a clean towel as it thaws.

Pizza sauce being spread onto a stretched pizza dough with toppings on the sides

Make some homemade pizza sauce to go with your pizza crust!

 
Close up of a baked homemade pepperoni pizza

Homemade Pizza Dough

Homemade pizza dough is easy and costs pennies on the dollar compared to store bought. Make a batch now and freeze it for later!
Total Cost $0.62 recipe / $0.16 serving
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings 4
Calories 272.3kcal
Author Beth - Budget Bytes

Ingredients

  • 3/4 cups warm water $0.00
  • 1 tsp yeast* $0.08
  • 1 Tbsp sugar $0.05
  • 2 cups all-purpose flour $0.30
  • 1 tsp salt $0.03
  • 1 Tbsp olive oil $0.16

Instructions

  • Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.
  • While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.
  • Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, ¼ to ½ cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.
  • Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.
  • At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough).

To Use the Pizza Dough Same Day

  • Place the kneaded dough back into the mixing bowl, drizzle with a little oil, then turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place for one hour, or until it is double in volume.
  • Once risen, stretch or roll the dough out to a 14 to 16-inch circle, place on a pizza pan, and top with your favorite sauce and toppings. Bake the pizza in a preheated 450ºF oven for 10-12 minutes or until the edges are brown and crispy.

To Use the Pizza Dough the Next Day

  • Allowing the dough to proof (rise) slowly in the refrigerator for 18-24 hours gives the dough even more flavor. Form the dough into a ball and coat with oil. Place the dough in a covered container and refrigerate for 18-24 hours. Allow the dough to come to room temperature before stretching, topping, and baking.

To Freeze the Dough for Future Use

  • Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour prior to use. The dough should be at room temperature before stretching, topping, and baking.

Notes

*active dry or instant yeast

Nutrition

Serving: 1serving | Calories: 272.3kcal | Carbohydrates: 51.1g | Protein: 6.85g | Fat: 4.18g | Sodium: 592.4mg | Fiber: 1.98g

Scroll down for the step by step photos!

Close up of a bubble in a slice of pizza

How to Make Pizza Dough – Step By Step Photos

yeast being added to a measuring cup with water

Start by dissolving 1 tsp active dry yeast (or instant yeast) and 1 Tbsp sugar in ¾ cup warm water.

Foamy yeast water in a glass measuring cup

Let the yeast water sit for about 5 minutes, or until a thick layer of foam develops on top.

Flour and salt in a bowl

While the yeast is blooming, combine 1 cup all-purpose flour and 1 tsp salt in a mixing bowl. Stir until combined.

Yeast water and oil being poured into bowl with flour and salt

Add 1 Tbsp olive oil to the yeast water, then pour it into the bowl with the flour and salt. Stir until the mixture is fairly smooth.

More flour being added to the bowl

Begin adding more flour, about ¼ to ½ cup at a time, until you can no longer stir the mixture with a spoon.

Dough ball in the mixing bowl

Once it forms a ball that you can no longer stir with a spoon, turn it out onto a clean, lightly floured work surface.

Kneaded dough ball

Knead the dough for about 5 minutes, adding a little flour as you go to prevent it from sticking. Once kneaded, you should have used about 2 cups flour total, since the first step of stirring salt into the flour. Total flour amount can vary depending on humidity and other factors. At this point you can let the dough rise and make a pizza same day, refrigerate the dough and make pizza with it the next day, or freeze the dough for future use.

oil being poured onto a ball of dough in a mixing bowl.

To make a pizza same day: Place the dough ball back into the mixing bowl, add just a small drizzle of oil, and turn the dough to coat it in the oil. The oil will keep the dough from drying out as it rises.

Risen pizza dough in the bowl

Cover the bowl loosely and let the dough rise for about an hour, or until it is double in volume.

Pizza sauce being spread on stretched dough

Preheat your oven to 450ºF. Stretch or roll the pizza dough out to 14-16 inches and place on a pizza pan. Add your favorite pizza sauce…

Cheese and pepperoni added to pizza dough

And your favorite toppings…

Baked homemade pizza

Bake in the fully preheated oven for 10-12 minutes, or until the crust and toppings are browned.

Side view of a slice of pizza being lifted from the pan

Slice and enjoy!

Try These Homemade Pizza Flavors:

The post Homemade Pizza Dough appeared first on Budget Bytes.

Our Favorite Zucchini Bread Recipe

Our Favorite Zucchini Bread Recipe
This easy zucchini bread recipe made with brown sugar, cinnamon, and vanilla for a delicious flavor is the absolute best! A summer staple!
READ: Our Favorite Zucchini Bread Recipe

Our Favorite Zucchini Bread Recipe

This easy zucchini bread recipe made with brown sugar, cinnamon, and vanilla for a delicious flavor is the absolute best! A summer staple!

READ: Our Favorite Zucchini Bread Recipe

No-Knead Focaccia

Once you try focaccia, you’ll never go back to plain bread! This hearty No-Knead Focaccia is coated in olive oil and herbs, making every bite full of delicious flavor. And the best part? It only takes about 5 minutes of hands-on work to make an amazing loaf. This delicious bread pretty much makes itself! Originally […]

The post No-Knead Focaccia appeared first on Budget Bytes.

Once you try focaccia, you’ll never go back to plain bread! This hearty No-Knead Focaccia is coated in olive oil and herbs, making every bite full of delicious flavor. And the best part? It only takes about 5 minutes of hands-on work to make an amazing loaf. This delicious bread pretty much makes itself!

Originally published 4-30-2011, updated 5-28-2020.

 A stack of focaccia slices, sides visible showing off bubbles

How Does No-Knead Bread Work?

When making regular bread, you have to use a lot of elbow grease kneading the dough to make the gluten strands line up and form a sort of matrix that gives the dough strength and texture. With no-knead bread, the dough is allowed to ferment overnight. During fermentation enzymes break down the gluten in a process called autolysis, which makes it easier for them to untangle, line up, and form the matrix that usually takes a lot of kneading to form. 

An added bonus is that overnight fermentation adds a lot of flavor to the bread. AND, since the yeast has so much time to grow and multiply, you only need to use ¼ tsp yeast, compared to about 2 tsp for a normal loaf of bread! Win-win!

What Kind of Yeast Can I Use?

This no-knead style bread is a little unique because the yeast is combined with dry flour, instead of being mixed with water and allowed to “proof” first. Because it’s not proofed first, you’ll need a specific kind of yeast—instant yeast or bread machine yeast. These types of yeast do not need to be “woken up” in warm water before being added to bread dough.

What Do You Serve With Focaccia?

Focaccia is such a versatile bread! It makes a great side dish with just about any meal, but I think it’s particularly nice with soups and stews. It’s hearty texture makes it great for dipping, dunking, and sopping up sauces, stews, and soups. It’s also fantastic for sandwiches, especially pressed sandwiches like paninis. You can also use this bread to make pizzas or flatbreads. Simply top it with your favorite cheese, meat, or vegetables and bake again until the cheese is melted and bubbly.

Freeze the Extras!

This makes a BIG batch of focaccia bread, so I highly suggest freezing the leftovers. Most bread, including focaccia, freeze beautifully, so you can have homemade bread with any meal without a lot of work. To freeze the focaccia, simply let it cool completely until it is room temperature, cut it into slices (whichever size or shape you prefer), then place it in a gallon-sized freezer bag. The frozen no-knead focaccia thaws quickly at room temperature.

Can I Use Whole Wheat Flour?

Yes, you can substitute some of the all-purpose flour for whole wheat. Using all whole-wheat flour generally creates a very heavy and dense bread, so I highly suggest using only some, up to 50%, whole wheat flour. You may need to use slightly more water, as whole wheat flour absorbs more moisture than all-purpose flour.

A hand holding a slice of focaccia so you can see the bubbles in the side

 
A stack of no knead focaccia slices viewed from the side

No-knead Focaccia Bread

Fresh, hearty focaccia bread is incredibly simple to make with this no-knead method. It's perfect for sandwiches or dunking into soups and stews. 
Total Cost $1.31 recipe / $0.11 serving
Prep Time 16 hours
Cook Time 20 minutes
Total Time 16 hours 20 minutes
Servings 12 squares
Calories 177.83kcal
Author Beth - Budget Bytes

Ingredients

  • 4 cups all-purpose flour $0.61
  • 1/4 tsp instant yeast $0.02
  • 1 1/2 tsp salt $0.03
  • 2 cups water $0.00
  • 2 Tbsp olive oil, divided $0.32
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp Italian seasoning $0.30

Instructions

  • The night before, combine the flour, salt and yeast in a bowl. Stir until everything is evenly combined. Add the water and stir until it forms one cohesive, sticky, shaggy ball of dough with no dry flour left on the bottom of the bowl. If there is still dry flour in bowl, add a little water (1-2 Tbsp) until the dough comes together (scroll down to the step by step photos for examples). Loosely cover the bowl and let sit at room temperature for 12-18 hours.
  • The next day the dough will be wet, bubbly, and very fluffy. Dust the top of the dough with some flour, then scrape the dough from the sides of the bowl. Turn the dough over on itself a few times until it forms a ball in the center of the bowl.
  • Line a baking sheet with foil then drizzle with 1 Tbsp olive oil. Spread the oil to coat the surface of the foil, then sprinkle cornmeal on top of the oil.
  • Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking.
  • Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
  • Preheat the oven to 425ºF. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, allow the focaccia to cool before slicing and serving.

Nutrition

Serving: 1sqaure | Calories: 177.83kcal | Carbohydrates: 33.13g | Protein: 4.45g | Fat: 2.69g | Sodium: 356.03mg | Fiber: 1.22g

Try More No-Knead Bread Recipes:

Three slices of no-knead focaccia piled on a wooden cutting board

 

How to Make No-Knead Focaccia – Step By Step Photos

Flour Yeast and salt in a bowl

Start with 4 cups all-purpose flour, ¼ tsp instant yeast, and 1.5 tsp salt. Stir them together until everything is well combined.

Water being poured into flour mixture

Add 2 cups water to the flour mixture. This part will require a little flexibility on your part. You may need to add slightly less or slightly more water depending on the ambient humidity in your home and fluctuations with measuring the flour. I’ll show you what to look for in the next photos.

Dough that is too dry

Stir the water into the flour until it forms a ball of sticky dough and there is no more dry flour left on the bottom of the bowl. In the photo above, the dough is too dry. You can see dry flour on the bottom of the bowl and the dough ball is not cohesive. If this is your dough, add a tablespoon or two more water.

Sticky dough ball

Your dough should look like this. Sticky, but not slimy or shiny, and no dry flour on the bottom of the bowl. This style of dough is much more wet than traditional bread dough. Cover the bowl loosely and allow it to sit at room temperature for 12-18 hours.

Bubbly, fermented dough

After 12-18 hours the dough will look very bubbly and large, like this. Am I weird for thinking that’s gorgeous??

Pull dough from sides of the bowl

Sprinkle a little flour over the dough to keep your hands from sticking and pull the dough from the sides of the bowl. Turn the dough over onto itself a few times until it forms a sort of ball. Keep your hands well floured as you do this.

Dough ball in the bowl

This is what the dough looks like after I folded it onto itself a few times. The gluten matrix is well developed. You can tell by how smooth it is and the air bubbles trapped right under the surface.

Olive oil being drizzled onto a baking sheet

Line a baking sheet with foil, then drizzle 1 Tbsp olive oil over the surface. Use your hands to spread the oil to evenly coat the surface of the foil, then sprinkle about 2 Tbsp cornmeal over the oil.

Shaped focaccia on baking sheet, topped with more oil and herbs

Transfer the ball of dough to the prepared baking sheet and press and stretch it out until it fills the entire baking sheet. Drizzle one more tablespoon of olive oil over the surface of the dough, then sprinkle 1 Tbsp Italian seasoning over the surface (you can use a mix of basil, oregano, and red pepper if you don’t have Italian seasoning).

Fingers making indentations in unbaked focaccia

Let the dough rise for one hour (or a little more if your ambient room temperature is on the cool side). When you get close to the end of the rise time, begin preheating your oven to 425ºF. Use your fingers to make dimples all over the dough.

Baked focaccia on the baking sheet

Once the focaccia has risen and the oven is fully preheated, transfer the baking sheet to the oven and bake the focaccia for 20-25 minutes, or until it is nicely golden brown on top.

Focaccia on baking sheet, cut open

Look at those gorgeous bubbles!

No Knead Focaccia loaf cut into squares

Let the bread cool before slicing. You can slice it into 12 squares, or into strips, which are nice for dipping and dunking into soups and stews.

The post No-Knead Focaccia appeared first on Budget Bytes.

Monkey Bread Recipe (From Scratch!)

Monkey Bread Recipe (From Scratch!)
A completely homemade monkey bread recipe – no canned biscuit dough here! Homemade dough is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. Perfect f…

Monkey Bread Recipe (From Scratch!)

A completely homemade monkey bread recipe - no canned biscuit dough here! Homemade dough is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. Perfect for any holiday breakfast or weekend brunch.

READ: Monkey Bread Recipe (From Scratch!)