Flipped rye focaccia with cherry tomatoes, olives and prosciutto

In this upside down version of focaccia, juices and flavors from tomatoes, olives and prosciutto don't have any other place to go but into the bread...

Young cabbage focaccia rolls

Young, Spring cabbage tastes nothing like the Winter variety. It's light and sweet. Even better roasted and rolled into a focaccia...

Split focaccia sandwich with roasted baby beets, goat cheese and yogurt

It's been a baby beet festival in my home for the last couple of weeks. Beets with good bread, a touch of refreshing creaminess and me... one of its best moments.

Rye focaccia with baby beets and feta

Baby beets, another early Spring favorite...

Split focaccia sandwich with giant beans and Spring herbs

One of my favorite ways to eat beans...

Focaccia with asparagus and Spring herbs

Spring comes and do I start eating salads...? Occasionally and accidentally - yes. Preferably - I let the greens and the reds get all tasty and tender on top of focaccia.

Pizza with black olives and red radishes

The inspiration came from two bunches of red radishes in the fridge that were calling my name and an open jar of the Italian black olive spread I didn't want to go bad...

Focaccia quasi genovese w/whole spelt

Made by Gabriele Bonci (and then me), a very handsome Italian pizza/focaccia expert whom I can regularly see on RaiUno, in La Prova del Cuoco TV show. He is tall and big and his hands are like two loaves of bread and his fingers are three times bigger than mine.

Whole spelt pizza with arugula pesto and anchovies

I've been making pizzas all Winter long... always after dark. Then one day, there was still daylight after 5pm... And the first pizza that jumped in my blog was this one, with whole spelt, arugula, anchovies and brie.

Baby focaccias with potatoes and whole spelt

With the warm sun coming through our windows, I start thinking about Italy...

Cherry tomato focaccia w/whole spelt

My little brain was saying: no, no, no! But I did it, I put whole grain in my focaccia.

Pizza with scallions

Pizza has become a regular in our house. Especially when Summer comes, it tastes fantastic on the balcony with a cold drink and good company. It never gets old. 

Pizza with asparagus

I wanted a pizza, I wanted my female friends, I wanted champagne. Saturday night. "Sex and the City", the movie, was coming on TV. Time to celebrate friendship, girl- power, food and drinks!

Focaccia with baby beets

Very Polish and very Italian. Two traditions met in my kitchen. The lightly sweet and earthy taste of Polish Spring beets on a simple piece of light and fantastic Italian dough. I could eat this everyday.

Split focaccia sandwich

There was this pizzeria owner on the Rai Uno cooking program, showing pizza his way. He rolled two pieces of dough, then put one on top of the other. He took the double pizza out of the oven, opened  it up, spread mayo, stuffed it with tuna and tomato. Although I don't care that much for mayo or tuna, this sandwich looked like a knockout.

Pizza romana

Pizza Romana: tomato sauce, anchovies fillets, mozzarella, oregano and olive oil. I bought a little jar of the salty fish, a good mozzarella and tomato sauce. Very easy, very good, very Italian. If you like anchovies. I find them, salty-yes, but also very delicate, creamy...and definitely exciting. Just a little taste and your pizza won't be plain anymore.

Pizza dough

When I have my girlfriends over, I make a warm dish and a dessert, they bring great salads or appetizers. I can easily get tired over-thinking what to make even before I begin. Lately, I've decided, I'm just going to make different pizzas every time. Now that I've said that, I'm probably going to change my mind. There is something very social about making and sharing a pizza.

Focaccia with onions

Monday, Feb. 04. 11:30 am. That was our Sunday lunch and supper. I wanted to make it little easier on myself, still bake something, but not a dessert so I would have had lunch covered as well. I like baking. It's a clean job, always smells good and you never know what's going to come out. Especially, when it comes to yeast recipes. There, you don't know if the dough is going to rise in the first place. But when it does...champagne for everybody!