I
Nothing sets up correctly and when you go back to edit, it takes 10x to get it set and then poof, you review and it's STILL wrong.
I also
No, I do not need Computer 101 for Dummies, thank you, I have designed sites using HTML and CCS for years, but for some unfathomed reason I can't negotiate this new format.
Now that I formally got that off my chest, it's time to move on to my next subject.
Foccacia.
Having never made one but having eaten many, it was time to dip my toe into the focaccia waters.
You know how here in the US we have chain restaurants everywhere, even in airport terminals? In Italy they have chain food bars. People in Italy love to stand at a bar and eat. Americans live in their cars. In Italy, not many cars but lots of scooters. Can't eat driving a scooter so they pop off, run into a "food bar", order their food, eat it and hop right back on their scooters and off they go...............I just love it!
While we waited to board our flight home, we sat down at a fast food bar that served authentic Italian street foods (yes, sat down). We ordered arancini alla bolognese, a tomato focaccia and two glasses of red wine.
The focaccia was wonderful and when The Nudge devoured his piece in two bites I made a mental note to make it at home. What we both loved about it was that is was a thin dough, not as thin as a pizza, but not as fluffy like some so-called focaccia.
I am making a double batch of dough, one to freeze for Saturday, one to eat tonight.
Vidalia onions have finally arrived at my market so I caramelized a huge batch yesterday.
Guess what I am topping my focaccia with?
When I am attempting to make a dish for the first time, I like to do as much research as I can so that I do minimal damage. I opted for the easiest recipe I could find for my first.
Pound of flour, 1 teaspoon salt, 2 teaspoons yeast and 13.5 ounces of water.
Easy peasy, right? I think the key to good focaccia is the dimpling of the dough along with the glaze of good olive oil and sea salt. You want the bite that the crust gets with the oil and the crunch of the salt, then as you bite down you get the softness of the insides and then the crunch of the bottom crust.
Perfection.
Since the bread isn't really enough for dinner, I am making a quick white bean soup (recipe here). The weather is dipping down into the 30's tonight and is the perfect night for what will soon be the end of soup season.
Caramelized Onion and Garlic Focaccia
makes 2 (13x9) breads
* 1 pound all purpose flour
* 1 1/2 teaspoons salt
* 2 teaspoon dry yeast
* 13.5 ounces of warm water
Pour warm water into the bowl of a stand mixer or bread machine. Add yeast and mix. Once the yeast has dissolved and the water is foamy, add the flour and salt.
Mix on medium for 10 minutes. Dough should be sticky but still come off your finger cleanly.
Roll into a ball and cut in half. Freeze half in a freezer zip bag.
* 1 onion sliced
* 1 tablespoon butter
* salt & pepper
Saute onion in butter on low heat for 45 minutes, stirring every 20 minutes, until the onions change from white to brown. Season to taste and store in fridge until ready to use.
* 6-7 roasted garlic cloves
* 3 sprigs fresh thyme
Add garlic cloves to onions and season with fresh thyme. Add parsley, marjoram, basil or sage if desired (I added marjoram and sage).
Spread dough into a oiled half sheet pan. Spread onion/garlic mixture on top. Sprinkle with additional herbs and sea salt.
Bake at 400° for 20 minutes until edges are browned.
I removed mine from the sheet pan and baked it an additional 5 minutes right on the oven rack to crisp up the bottom.
In Italy they fold it in half, wrap it in parchment paper and eat it like a sandwich. If you want a thicker, softer dough just use a small sheet pan.
No comments:
Post a Comment