Melody and Taunya are busy and a little exhausted as the holiday season is in full bloom.

Today they introduce Joanne Chang's Focaccia recipe that is so easy and versatile that you will always want to keep a batch in the fridge at the ready. Taunya serves up a yummy focaccia and a "hot pocket" filled with turkey and cheese (what was in her fridge at the time).

Also hear about the ugly angel that Taunya discovered at one of their popup events.

Check out our new facebook group! Share your successes and failures!

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Link for the foccaccia recipe: http://www.seriouseats.com/recipes/2013/06/joanne-changs-flour-focaccia.html

No knead instructions!

1. Mix all ingredients in a bowl with spoon until you see no dry ingredients and everything is well distributed--Cover and put in a warmish place. It should look pretty shaggy. NOTE: Water should be at luke warm temperature when added.

2. After one hour, you should see a more dough-like mixture; grab each edge and pull over to the other side (pretend it's 4 corners in a round bowl); then turn the dough over. This is a modified stretch and fold. This helps give the dough some strength. Cover again

3. After 2 hours the dough should have doubled in size, if not, let it sit for another 1/2 to 1 hour. Once it's doubled, punch down and put in ziploc bags and store in fridge or use to make focaccia or pita

To make foccacia:

1. Take dough out of the fridge (2 lbs for 1/2 sheet). form into a ball on a lightly floured surface, and let rest for 30 minutes or so

2. Liberally oil the cookie sheet middle area with olive oil and place the ball of dough, with your fingers spread the dough to about an inch think (don't worry if the dough fights back, it will relax in time).

3. Let the dough sit for 1 to 1 1/2 hours. then with your fingers spread the dough to near the corners of the pan. Make hole indents with the tips of your fingers. Let proof for another 30 minutes

4. Meanwhile preheat oven to 460 degrees

5. after 30 minutes, drizzle the top of the foccacia with olive oil, sprinkle with salt, and rosemary if you have it.

6. Bake for approx 18 to 23 minutes (check the oven after 15 minutes). It's done with the bottom is a nice golden brown.

To Make the "Hot Pocket"

1. Weight out 120 grams of dough, form into a ball on a floured surface, let rest for 30 minutes

2. With your fingers or a dusted rolling pin, roll to a disc

3. on one half of the disk add 60 grams of meat & cheese or cooked veggies. Add a little tomato sauce, ranch or other sauce if you wish.

4. fold over to form a 1/2 circle, pinch together the sides (you can lightly brush some olive oil on 1/4 " of the edges to help seal. Once you have formed the seal, fold seal over another 1/4 inch and press firmly

5. Bake on oiled baking sheet at 460 for approx 15 to 20 minutes (check oven after 12 minutes as ovens do widely vary!).