Pizza, Focaccia, Salad

I really do like making homemade pizza. Favourite topping is definitely roasted pepper, chorizo, mozz, tomato sauce, rocket.
I made the tomato sauce this time - nice and garlicky. Sauted some red onion, garlic. Added tinned tomatoes. Seasoned. Blitzed.
The pizza dough was very wet today, and it was harder to get it crispy (at my oven's temperatures). Last time I remember making it drier on purpose and it worked a lot better. River Cafe recommend making it wet, so that it makes it crispier when baked - but maybe that only works with really hot pizza ovens?
Anyway - it was still tasty.
And I made some focaccia - just because its nice. As it turned out, we ate it for a few days following. Very gratefully received.

Foccacia, Bagels, cheeses and hams

After the taste jumble disaster, this was at the opposite end of the repast scale. The foccacia was light, not cakey, not doughy or heavy, and really fragrant with rosemary and sea salt. I was careful with the olive oil too, as too often this is too greasy and heavy. I was delighted with the result. Great thanks to The River Cottage bread book I got from the library.

The bagels were also a surprise success! Chewy and delicious - again not too heavy, and very tasty. And fun to make. I used Richard Bertinet's recipe from Crust and it was brilliant.

Then Matt got lovely cheeses and hams, and a special treat of some Sauternes confit :) We had Roquefort, Davidstow cheddar, Serrano ham from Spain, Italian roast pork loin with herbs. It all went very well together - perfectly delicious. And the bread was still warm and gorgeous. A feast!