focaccia focaccia
Posted by ediblelove on October 24, 2009
I’m back after an unanticipated hiatus. Life gets busy, people get lazy, and the camera I document all the eats with has been acting up since a day at the beach this summer, when it almost got swallowed by a wave.
But the time away means we’ve accumulated some great stuff. I’ll start with some focaccia I made Friday, after being inspired by my dear friend, Hannah. Her boyfriend has domesticated her since her move back to Texas from New York, and she made focaccia last week, along with a cauliflower-potato soup and an apple pie. I’ll share her food in the next few days, but for now I’ll leave you with my own focaccia– one is rosemary with garlic, parmesan and a healthy drizzle of olive oil; the other is garlic, some tomato sauce, parmesan, oregano and turkey pepperoni (a take on pizza, but more the Sicilian variety). It is yeasty and fluffy and chewy and you’ll be sure to enjoy it.
(I doubled the recipe for my 2 loaves)
For one loaf:
1 cup of slightly warm water
1 tsp. yeast
1 tsp. salt
2 c. flour
olive oil for drizzling
Mix half of the flour and salt together. Dissolve the yeast in the water then and it to the flour mixture and stir for a minute or two then add the rest of the flour and stir for a few more minutes. Don’t overwork the dough! It should remain soft and slightly sticky.
Refrigerate overnight. Remove from ther fridge and let it rest until it comes to room temperature (a couple hours).
Heat the over to 450 degrees fahrenheit and slide the dough onto a greased backing sheet, carefully to not flatten it out too much. Shape to your liking, add the toppings you wish, and bake for 15-20 minutes.
