Focaccia Cornbread, and how this came to be.

Monday, October 23rd 2017 Journal entry 6

I tried Focaccia bread for the first time, when I was about 14. I will never forget this, because I volunteered with my cousins at a food pantry and everything that wasn't given away, they urged us to take. There it was - unscathed, fluffy, and securely wrapped in plastic with a brown paper label. It was adorned with rosemary and onions and the green, fruity olive oil sat on its delicate crust. I grabbed it and felt special, wondering how no one else thought to take this beautiful loaf of bread. I hung out at my cousins house that night, and I have not the slightest clue where this double cut pork chop appeared from - but it was there, and just on time. I seasoned and seared the chop, making a massive sandwich to share with who ever was ready for an introduction to Focaccia. That was a pivotal moment in the way I saw bread. Bread isn't usually the centerpiece of a meal its more of an accompaniment - but not Focaccia. She wants to be front and center. So I married this concept with another (not so modest) bread - and Focaccia cornbread was born.

 This super decadent corn bread is made with buttermilk, sweet and creamy roasted cloves of garlic, herbs and my families garden tomatoes. It is a mosaic of color and flavor & it looks fancy but it's super easy, and perfect for the holidays.

Okay -- so I shot this video in 2015 when I first started getting really excited about what, at the time was just "FREE FOOD" from Pop's garden. I've since grown into a better understanding that there's a little more to it than that. Moving forward-

If you try this please shoot me an email or comment and let me know what you think!! Pictures and praise dances also welcome! Enjoy! - Gabrielle