If you’ve been watching the Beezid Pinterest boards lately, you’ll have already noticed that one of the breakaway stars of our lineup is “The Beestro,” which features drool-inspiring photos from our in-house kitchen.
From double chocolate cupcakes with peanut butter cream frosting, to a shawarma platter with jasmine rice, pita, and marinated beef strips, all the way to an apple-smoked bacon and three-year-old sharp white cheddar sandwich, which you’ve repinned and oohed and aahed at for weeks.
But something important was missing, and today we right that wrong.
Instead of just showing you how great the food is here at The Beestro, we’re going to show you how to make one select dish in your own home each and every “Foodie Friday” on The Beezid Buzz.
To kick it off, we’ll start with an office favourite that has everyone screaming to the kitchen when they catch wind of the wafting smell of focaccia bread stuffed with cream cheese, in a little monster of a snack we like to call Two-Bite Focaccia Poppers.
So sit back, buckle up and get ready to enjoy the very first Foodie Friday!
1, 8oz pkg. Cream Cheese
Approx 4 tbsp Olive Oil
Approx 2 tbsp Sesame seeds
2 cups Flour
1 tsp Salt
2 tsp Sugar
1 tsp Active Dry Yeast
2 tbsp Olive Oil
1/3 cup Milk
2/3 cup Water (warm)
Preheat oven to 350° F.
In a large mixing bowl, combine the flour and salt, then form a well. In the center of the well, mix the yeast and sugar, and 1/3 of the warm water. Let sit for 10 minutes to allow the yeast bloom (it will become frothy and bubbly).
Add the milk, olive oil, and the rest of the water, and knead the dough to form a ball.
Cover the dough directly with saran wrap and let sit for about an hour, or until the dough doubles in volume.
Cut the cream cheese into 1/2 inch cubes.
Take half the dough, dust with flour, flatten to about 1/2 inch thick, and cut into 1 inch squares. Put one piece of cream cheese in the center of each piece of dough. Fold the dough over the cream cheese and pinch the ends together so that the cream cheese is sealed within the dough.
Place the cream cheese-filled dough balls, pinched side down, onto an olive oil-greased 9” springform pan side by side. Continue with the rest of the dough until you have filled the pan. Brush the top with olive oil and sprinkle with sesame seeds.
Bake at 350° F for approximately 45 minutes, or until golden brown.
Remove and let stand for 2 minutes before serving.
About Foodie Friday: “The Beestro” is the in house kitchen at the Beezid.com offices where every day our executive chef cooks up amazing dishes and sweet treats. Each week we select one dish and feature it in our Foodie Friday blog and post it to our Pinterest page for all the world to enjoy. Do you have a recipe you’d like to see? Do you have a picture of you cooking one of our recipes? Let us know by sending an email to [email protected]!