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<< Previous   of   Next >> Associated Press  (click to enlarge) Kid-friendly focaccia will make your children smile while helping you make it, and while eating it.   ADVERTISEMENT   Related Stories • Stir-fry turkey leftovers with rice 11/30/08 • Don't panic on Thanksgiving, call experts for help 11/26/08 • That leftover turkey makes a fine curry -- or a soup 11/26/08 • Make turkey hash for a hearty post-holiday breakfast 11/26/08 • Cheese balls making a comeback in bite size 11/23/08 • Sweet potato variation 11/22/08 • Her Thanksgiving table takes classic to the next level 11/20/08 • Biscuits a quick option to dinner rolls 11/19/08 • Shredding the conventional approach to Brussels sprouts 11/19/08 • It's a classic combo, but cranberries play a more integral role in this Thanksgiving turkey preparation 11/19/08 • Think ahead on Thanksgiving dishes 11/19/08 • Countdown to the feast: Are you ready? 11/16/08 • Thanksgiving classic pie worth the effort 11/16/08   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Thursday, November 20, 2008 Get kids into holiday mix by baking focaccia By J.M. Hirsch Associated Press The holidays are the perfect excuse for getting hands-on with your kids in the kitchen. If you're able to embrace the mess and suspend all notions of perfection, everyone can have a blast. The trick to keeping the mood festive is to pick projects that are fast, easy and taste great. This simplified focaccia (Italian flatbread) is a great choice. It calls for just a few inexpensive and common ingredients, has plenty of opportunities for the kids to pound and smoosh the dough, and is all but impossible to mess up. The kids will be so proud when their homemade treat is served on Thanksgiving. One tip for cooking with kids -- always use bowls that are larger than needed. This helps keep the ingredients in the bowl when little hands get a little too excited about mixing. KID-FRIENDLY FOCACCIA 1 cup all-purpose flour 1/8 teaspoon salt, plus additional for sprinkling 1 teaspoon sugar 1 teaspoon instant yeast 1 tablespoon olive oil, plus additional for drizzling 1/4 cup warm water 2-3 sprigs fresh rosemary In a large bowl, combine the flour, salt, sugar and yeast. This is a great opportunity to let the little ones practice their measuring skills. Plus, they love dumping the ingredients into the bowl and mixing them. Add the olive oil and water, then mix some more. Once the dough starts to come together, let the kids use their hands to gather and press together the pieces of dough. Sprinkle the counter with a bit of flour, then transfer the dough to the counter. Knead the dough about 10 times by pressing the dough, then folding it onto itself and pressing again. Use a rolling pin to roll out the dough into a circle. Lightly coat an 8- or 9-inch round cake pan with cooking spray, then place the dough in the pan. Cover with plastic wrap and set in a warm place (near a heating vent or radiator) for 1 hour. After 45 minutes, heat the oven to 375 degrees. When the dough is ready, it should be risen and slightly bubbly. Have the children use their fingertips to gently poke dimples over the surface of the dough. Drizzle the dough with a bit of olive oil, then sprinkle it with salt. Pull the rosemary leaves off the stems, then scatter the leaves over the dough. Bake for 12 minutes. The focaccia will not be browned when it is done. Remove the focaccia from the pan, then cut into wedges. Makes one 8-inch round focaccia. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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