u/umlizzyiguess

Some of my latest DILFs in no particular order:

• Sicilian-inspired blood orange and olive salad loaf
• Jalapeño cheddar loaf with homemade chive oil
• “Miscellaneous olive” loaf because my interns asked for olives, cherry tomatoes, and “whatever else” I could add
• Sage & rosemary loaf with homemade sage oil, all using sage from my office’s community garden
• Garlic-chili loaf with a homemade rosemary-garlic-chili oil

I’m the DILF focaccia lady, back again with more. My first cycle of interns is done on Friday, so I told them to choose two flavors for their last week. They chose jalapeño cheddar and a derivative of a Sicilian blood orange and olive loaf I made a couple weeks ago (I’ll do a separate post on that one soon.

The top loaf is black garlic, salted cherry tomatoes, castelvetrano and kalamata olives, lemon zest, smoked salt, and cracked black pepper. I subbed some of the water in the dough for olive brine, and I poured extra olive brine on top with EVOO right before baking.

For the bottom loaf, I made a homemade chive oil by blending chives and EVOO, heating to 60°C/140°F and holding for a few minutes to denature the alliinase enzyme, then double straining it. I used that oil in the dough mixture and on top. I also folded finely diced aged cheddar, jalapeños, and chives into the dough. Before baking, I topped it with thin jalapeño slices, grated aged cheddar, and more chives.

Here is the base recipe I use for my DILF focaccia:

The ingredients:
• 120 g ripe starter
• 425 g lukewarm water
• 500 g bread flour
• 12 g salt
• 15 g EVOO + extra for topping (infused oil if desired)
• Flaky salt for topping (I like Maldon)
• Any extra toppings (herbs, tomatoes, etc.)
• Additional EVOO for baking
• Parchment paper
• 9x13 dark aluminum pan
• Wire cooling rack

The method (21°C/70°F ambient temperature in the kitchen):

1. Mix starter, lukewarm water, bread flour, salt, and infused oil and leave to sit for 30 minutes, covered.
2. Stretch and fold 1/2, then cover and rest 30 mins.
3. Stretch and fold 2/2; cover and rest 30 mins.
4. Coil fold 1/2; cover and rest 30.
5. Coil fold 2/2.
6. Continue bulk fermentation for four more hours (six total from the first step).
7. After four hours, line a dark 9x13 aluminum pan with parchment paper; crumple it first so it's easier to fit into the pan. Generously coat the inside of the pan with EVOO.
8. Pour the dough into the lined and oiled pan; if it doesn't spread on its own, carefully reach under each corner of the dough and gently pull it outward to the corners from the bottom of the dough, but do not force it.
9. Cover and rest in the baking pan for another four hours, until the dough has risen to approximately double its size and is bubbly.
10. Preheat the oven to 232°C/450°F. Relocate the baking dish with the dough to the top of the oven or near the oven while it preheats.
11. Once the oven is fully preheated, uncover the dough and layer the top with seasonings, toppings, and extra EVOO or infused oil. Do not dimple the dough first.
12. After layering toppings, coat fingertips in oil and dimple the dough confidently and quickly, only once.
13. Bake for 25-30 minutes, until the internal temperature has reached 96°C/205°F and the top is browned to your preference.
14. After removing from the oven, let rest in the baking dish for 15-20 minutes so the bottom can continue browning; then transfer to a wire rack to finish cooling.
15. Wait another 10-15 minutes before slicing, then enjoy!

Called the Crunchy Boi from one of my favorite local sandwich places. Turkey, provolone, potato chips, garlic mayo, onions, pickles, shredded lettuce, and oil & vinegar. Nothing hits better than a poolside crunchy boi on a hot summer day.

See also: how to become the most popular person in the office.

Garlic, rosemary, and sage loaf using an infused oil I made with sage from the community garden at my office, topped with fresh sage from the garden, fresh rosemary, and smoked salt.

Garlic, rosemary, and chili loaf with a different infused oil I made, topped with fresh rosemary, chili flakes, and smoked salt.

The ingredients:

• 120 g ripe starter
• 425 g lukewarm water
• 500 g bread flour
• 12 g salt
• 15 g infused olive oil + extra for topping
• Fresh herbs for topping
• Smoked salt for topping (I like Maldon)
• Additional EVOO for baking
• Parchment paper
• 9x13 dark aluminum pan
• Wire cooling rack

The method (21°C/70°F ambient temperature in the kitchen):

1. Mix starter, lukewarm water, bread flour, salt, and infused oil and leave to sit for 30 minutes, covered.
2. Stretch and fold 1/2, then cover and rest 30 mins.
3. Stretch and fold 2/2; cover and rest 30 mins.
4. Coil fold 1/2; cover and rest 30.
5. Coil fold 2/2.
6. Continue bulk fermentation for four more hours (six total from the first step).
7. After four hours, line a dark 9x13 aluminum pan with parchment paper; crumple it first so it’s easier to fit into the pan. Generously coat the inside of the pan with EVOO.
8. Pour the dough into the lined and oiled pan; if it doesn’t spread on its own, carefully reach under each corner of the dough and gently pull it outward to the corners from the bottom of the dough, but do not force it.
9. Cover and rest in the baking pan for another four hours, until the dough has risen to approximately double its size and is bubbly.
10. Preheat the oven to 232°C/450°F. Relocate the baking dish with the dough to the top of the oven or near the oven while it preheats.
11. Once the oven is fully preheated, uncover the dough and layer the top with smoked salt, any additional seasonings, fresh herbs coated in EVOO to prevent burning, and spoonfuls of infused oil. Do not dimple the dough first.
12. After layering toppings, coat fingertips in oil and dimple the dough confidently and quickly, only once.
13. Bake for 25-30 minutes, until the internal temperature has reached 96°C/205°F and the top is browned to your preference.
14. After removing from the oven, let rest in the baking dish for 15-20 minutes so the bottom can continue browning; then transfer to a wire rack to finish cooling.
15. Wait another 10-15 minutes before slicing, then enjoy!

Infused oil:

• EVOO
• Peeled garlic cloves
• Whole black peppercorns
• Multiple fresh bay leaves
• Fresh herbs of choice
• Chili flakes if you want it a little spicy
• Small saucepan
• Strainer
• Airtight jar for storage

1. Add all ingredients to a saucepan with enough oil to cover the top
2. Turn the heat on the lowest setting until there are small bubbles slowly rising to the surface. Do not simmer the oil or you will burn the herbs and garlic.
3. Leave in the lowest heat setting for 15-20 minutes, stirring and checking often to make sure the heat isn’t too high.
4. Turn off the heat and cover; steep until the oil is completely cool.
5. Strain cooled oil into a jar; store in the fridge and use within a week.

I love how customizable these are.

The base:
- ~200g discard. Can go under and can go slightly over by a few grams, but not much
- 30g butter, melted
- ~60-70g cheese, either grated or finely shredded

Then, depending on the recipe:
- 1-2g of fine salt, adjusted based on the cheese (saltier cheese like Parmesan = less or no salt)
- a little shake of nutritional yeast or MSG for extra boost if needed
- whatever seasonings you want or need

Line a big baking sheet with parchment (the inner dimensions of mine are 14”x11.5”) and spread the mixture as thin as humanly possible. I cover my baking sheet corner to corner, and I use a long rubber spatula for this. Take your time and don’t rush it—thick areas will never get crispy, so try to get it as even as possible. It should be nearly transparent. It’s not too thin unless there’s a hole.

Bake at 350°F for 10 minutes, then score into squares. A pizza cutter is great for this, but I don’t have one, so I use my metal bench scraper. It takes longer but it gets the job done. Return to the oven and bake for 20 minutes. Rotate the baking sheet a couple times if your oven has hot spots (I forgot to do this for my gruyere ones, as you can see). Tap the tops before pulling them—they’re good to go if they feel crispy, but let them run for a few more minutes if they have a little softness to them.

Done!

For the cacio e pepe, I used 40g grated pecorino, 20g grated parm, hella fresh cracked black pepper, and a little garlic powder. No salt in the crackers, but a small amount of smoked flake salt on top before baking.

The truffle gruyere is 65g finely shredded gruyere, 2g salt, a ridiculous amount of truffle zest, and a sprinkle of nutritional yeast. Topped with truffle salt before baking.

I also have a slightly different zaatar feta version with sumac and lemon zest, but my brand new feta was moldy when I opened it today 😭 so those will have to wait until my next bake day.

The Trump carcass has been her favorite toy for almost three years. If I bury it in the toy basket, she’ll dig to the bottom to free it. She also seeks this specific toy out to bring to visitors. I have to warn new guests and pet sitters ahead of time.

No idea where the toy came from originally—someone gave it to my neighbor, but his dog doesn’t play with stuffed toys, so he gave it to me. We live in DC lol

Hi fashion finders. I’ve loved this specific dress from Generation Love for some time, but until now, I wasn’t at a point in my life where it was a realistic buy. I’m now in a position where I’d have frequent opportunities to wear it, but of course it’s no longer available. I would looooove to find this exact dress secondhand in a S (M sizes might work—I’d be willing to get it tailored) or a very similar replica. I’d also be willing to go with a similar option, but I’m still holding out hope for my white whale 😭

I’ve included pictures of dresses I’ve already found in my size in similar styles. The details I love most about the Generation Love dress are the elegant and classic silhouette, the gold (I’m not really a silver gal), the chain embellishments, the longer sleeves, and the material’s subtle but distinct texture. I’d like to avoid anything too chunky, fit-and-flares, and excessively revealing or skin-tight bodycon styles.

If you can help me find this dress, a replica, or a comparable option I would love you forever!