Easy Focaccia Bread - Makes 1 pie round

Adapted from Alexandra's Kitchen

NOTE: Takes a minimum 15 hours (12 resting in fridge, 3 resting at room temp)

INGREDIENTS

• 2 cups (240-260 g) all-purpose or bread flour
• 1 tsp (5 g) kosher salt
• 1 tsp (4 g) instant yeast (SAF or Fleishmann's dry active)
• 1 cup (228 g) lukewarm water (baby bath temperature)
• Butter for greasing the pie plate if no parchment paper is used
• 2+ tbsp olive oil, divided
• Flaky sea salt
• Optional: Toppings such as 1 tsp whole rosemary, sundried tomatoes, onions, etc.

Equipment:

• 9+" glass pie plate; or pie tin; or 9" sq baking glass
• Rubber or silicon spatula
• Oven 
• Optional: Parchment Paper

DIRECTIONS:

1. In a large bowl, whisk flour, salt, and yeast. Add the water.
2. Using a spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball (it's okay if it seems runny). No kneading necessary!
3. Rub the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap, damp tea towel, or cloth bowl cover. Place in the refrigerator immediately for at least 12 hours and up to 3 days. NOTE: If using cloth or tea towel, ensure the top of the dough is slicked with oil to prevent it from drying out and forming a crust.
4. Line the pie plate with parchment paper (trim if necessary) OR grease it well with butter or coat with nonstick cooking spray. This is important as the bread will stick! If using a non-stick USA tin, olive oil in the next step should be sufficient.
5. Pour 1 tbsp into the center of the plate. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
6. Place the ball into the prepared pie plate. Roll the dough ball in the oil to coat it all over. Although the goal is to look like a rough ball in the end, the oil may have turned it into slick, flat broken pieces - this is OK!
7. Let the dough rest for 3-4 hours at room temperature
8. Set a rack in the middle of the oven. If using a split Samsung oven, remove the center divider first, and preheat using Bake (convection) mode to 415 deg F. If using a regular oven or Chef Bake mode, preheat to 425 deg F. 
9.  If using toppings, sprinkle it over the dough. Lightly rub your hands lightly in oil, then use all of your fingers to press straight down into the dough to create deep dimples (it's okay if your fingers touch the bottom of the plate). If needed, gently stretch the dough while dimpling to allow it to fill the pan.
10. Pour the remaining tbsp of oil over and into the dimpled dough. Sprinkle with the flaky sea salt.
11. Transfer the pan to the oven and bake for 25-30 minutes, or until the underside is golden and crisp. Remove the pan from the oven; optional to transfer the bread to a cooling rack. Let cool for 10 minutes before cutting/serving. If making a sandwich, allow it to cool completely.

Slow-cooker Tortilla Soup - Serves 6 (or 10 lunches)

 INGREDIENTS

• 1 onion, diced
• 3 - 5 garlic cloves, minced
• 1 jalapeno, diced (or 1 roasted chile, ie Pueblo or Hatch, with blackened parts scraped off)
• 2 boneless chick breasts (or 3 small ones); or 3 to 4 thighs w/ bones
• 1 cup frozen corn
• 1 can Rotel: diced tomatoes w/ green chilies (OR fire roasted roasted tomatoes)
• 14.5 oz can crushed tomatoes
• 32 oz Chicken broth (4 cups)
• 2 tsp cumin
• 1 tsp paprika
• 1 to 2 tsp chili powder, red or green (depending on spice level)
• 1 tsp kosher salt
• Optional: 15 oz can black or kidney beans (adds heartiness)

Optional Garnishes:

• Baked tortillas (six 6" corn), sliced about 1/4" to 1/2" thick
• Baked tortillas (six 6" flour)
• Cilantro
• Avocado
• Lime wedges
• Cotija (3 Tbsp) or shredded Monterey Jack cheese 

DIRECTIONS:

1. Heat olive oil over medium heat in a skillet. Saute onion for about 5 minutes. Add garlic and jalapeno and cook for another minute or two until fragrant.
2. Add chicken to the bottom of slow-cooker. Add all other ingredients on top. 
3. Cook on low 5-7 hrs, or high for 4. 
4. *About 20 minutes before it's done, make crispy tortilla strips:
1. Pre-heat oven to 400degF for corn, or 420degF for flour
2. Brush tortilla strips with oil on both sides. Slice into 1/4" strips
3. Line a baking tray with a silicon mat or parchment paper. Place tortilla strips along with a pinch of salt (tossed to combine). Bake until they are golden and crisp, about 8 to 12 minutes. 
5. When slow-cooker is done, shred chicken and return to soup. Serve with garnishes.

*ALTERNATIVE: You can fry the tortilla strips before Step #1 (and skip Step #4) by doing the following:

If you are starting with somewhat old, dried out tortillas, great. If not, put them on a baking sheet and put them in an oven for 10-15 min at 200degF to dry them out a bit. Best to start with tortillas with minimal moisture. 

Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.

Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. You can also pre-fry the tortillas in a pan in olive or avocado oil.

Cook the onion, garlic, and jalapeno using this leftover oil in Step #1.