This summer I've really been enjoying cooking new dishes with the fare I obtain from the Union County farmer's market. The other evening I made a Poblano and Yellow BrandywineFocaccia. The crust is a gluten free mix by Chebe I found at the grocery. To the batter I added one cup shredded cheese, (I used sharp cheddar), two eggs slightly beaten, 2 tablespoons of oil and a quarter cup of milk. I mixed up the batter and kneaded it slightly with the back of a spoon. I spread the crust on an ungreased pizza baking pan.
I blistered and peeled the skins from two poblano peppers and chopped them up medium. I sliced two heirloom yellow brandywine tomatoes, chopped up one quarter red onion, placed them on top of the crust. Then I sprinkled the top with dried oregano, basil, black pepper and salt. I baked the focaccia in a preheated 375 F oven for 30 minutes. It was so delicious and it's quick and easy to make. Wonder what I'll find at the farmer's market today? Thanks for reading and for all your comments.