A focaccia is a type of Italian flat bread, and is made in a similar fashion to other breads, meaning you still get to punch the dough down (there is something that is so enjoyable to me about punching down the risen dough).
Once you add all the toppings to this bread you get to put your fingers in it, literally! Try other toppings too, such as red ripe cherry tomatoes and basil.
This bread is great as a side to many types of pasta or with a green salad. It is also great dipped in an olive oil/balsamic vinegar dressing.
Rosemary and Sea Salt Focaccia
Adapted from Classic Vegetarian Cooking by Linda Fraser
Pictures by Caroline
3 cups all-purpose flour
½ tsp salt
2 tsp yeast
1 tsp sugar
1 cup lukewarm water
3 tbsp olive oil
½ small red onion
2 tsp dried rosemary
1 tsp coarse sea salt
1. In a small bowl mix ¼ lukewarm water, yeast, and sugar; let yeast proof (foam) for 10 minutes.
2. Sift the flour into a mixing bowl, add salt. Mix in 2 tbsp olive oil, remaining ¾ cup lukewarm water, and yeast mixture. If mixture seems dry, add more water.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form the dough into a ball and place in a lightly greased bowl, cover and let rise in a warm place for about 1 hour, or until doubled in size. Punch down dough and knead for about 2-3 minutes.
4. Roll out dough until about ½ inch thick and transfer to a greased baking sheet or baking stone. (I cut the dough into a rectangle, or you can leave it round.) Brush the dough with the remaining oil.
5. Meanwhile, heat the oven to 425° F. Halve the onion and slice into thin slices. Sprinkle the sea salt and rosemary onto the dough and add onion slices. Using your fingers, make deep indentations in the dough. Cover the surface with plastic wrap and let rise in a warm place for 30 minutes. Remove the plastic wrap and bake for 25-30 minutes or until golden. Serve warm either plain or with an olive oil/balsamic vinegar mixture.
-Caroline
Adapted from Classic Vegetarian Cooking by Linda Fraser
Pictures by Caroline
3 cups all-purpose flour
½ tsp salt
2 tsp yeast
1 tsp sugar
1 cup lukewarm water
3 tbsp olive oil
½ small red onion
2 tsp dried rosemary
1 tsp coarse sea salt
1. In a small bowl mix ¼ lukewarm water, yeast, and sugar; let yeast proof (foam) for 10 minutes.
2. Sift the flour into a mixing bowl, add salt. Mix in 2 tbsp olive oil, remaining ¾ cup lukewarm water, and yeast mixture. If mixture seems dry, add more water.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form the dough into a ball and place in a lightly greased bowl, cover and let rise in a warm place for about 1 hour, or until doubled in size. Punch down dough and knead for about 2-3 minutes.
4. Roll out dough until about ½ inch thick and transfer to a greased baking sheet or baking stone. (I cut the dough into a rectangle, or you can leave it round.) Brush the dough with the remaining oil.
5. Meanwhile, heat the oven to 425° F. Halve the onion and slice into thin slices. Sprinkle the sea salt and rosemary onto the dough and add onion slices. Using your fingers, make deep indentations in the dough. Cover the surface with plastic wrap and let rise in a warm place for 30 minutes. Remove the plastic wrap and bake for 25-30 minutes or until golden. Serve warm either plain or with an olive oil/balsamic vinegar mixture.
-Caroline
2 comments:
looks wonderful!
I bought some wonderful sea salt @ http://www.sustainablesourcing.com/ so this will be a great way to use it!
Thanks!
You make it look so easy to make. I'll have to try it out.
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