So here we are again and a brand new week greeted us with a lovely sunny Monday morning, but it's a definite chill in the air as there's been snow in the Drakensberg which is only a three hour drive from here.
I've been trying to get my regular dose of Vitamin D by sitting in the sun for at least 15 minutes every day as this still is the best source of real Vit D, vital for the immune system!
But when the wind comes up you immediately feel the icy chill coming all the way from the Berg, as we call it.
So how about bringing the garden inside by making a hot home baked Focaccia bread Garden :)
BUT, exciting news today, my son has finally stepped onto South African soil again after a month long wait for a repatriation flight home!
He enjoyed his stay and learned much about the Russian culture as he ended up staying with a Russian family during their lockdown, but it was time to get back on home soil!
Mother Hen is really thankful to them as it would not have been very nice sitting on your own in a hotel room during lockdown!
Let's gather some fresh produce from the garden before the sun sets and start baking...
FOCACCIA BREAD
- 4 cups Stone ground Flour
- 1 tsp Salt
- 1 sachet Instant Yeast
- 2 tsp Maple Syrup
- 1/4 cup Garlic Infused Olive Oil
- 200ml Water
- 200ml Almond Milk
Mix dry ingredients together & make a well in the centre.
Mix liquid ingredients together and heat till lukewarm.
Pour into dry ingredients and knead till smooth.
Leave in a warm place till it has risen double in size, knock down and place on a rectangular cookie pan, flattening the dough with a rolling pin.
Plant your garden on the bread dough, not forgetting to add some flowers and pressing firmly into dough!
Brush with olive oil before baking at 180°C for about 35 min.
Note: some of the herbs did not stick to the dough, but flavoured it wonderfully so if you like a more herby version, I suggest you dice some of the herbs and knead it into the dough before proving.
The red onion and bell pepper flowers faithfully clung to the bread.
Crispy on the outside but soft and spongy inside.
Dipped into either Garlic infused Olive Oil or a Garlic & fresh Herb melted Vegan Butter, yummy!
Served with our favourite Phutu & Chakalaka from Soweto we have enough Carbs to keep us going while we're shivering when the sun goes down!
Hope you enjoyed my Focaccia Garden Celebration for this week's Fruits And Veggies Monday hosted by the gracious Queen of Vegan food 
Please join us using the #fruitsandveggiesmonday as you're sure to meet some real nice folk plus learn a whole lot about Vegan food!
Thank you for stopping by
