All content copyright Katrina Hall 2008 through 2018

Tuesday, May 29, 2012

rosemary focaccia with olives

Once the warm weather arrives, this is one of my go-to brunch, party, or dinner recipes - Nick Malgieri's soft, olive oil focaccia sprinkled with olives and everything from anchovies to tomatoes to onions or peppers sauteed in olive oil.  Goat cheese would be delicious, or some shavings of parmesan, but it's also great fairly plain.

This is from Nick's book, The Modern Baker , and I halved the recipe and baked it in a smaller baking pan/cookie sheet-with-an-edge.  Because of the olive oil, it doesn't go stale quickly, so I baked it the night before I was serving it and wrapped it in plastic wrap.

Served with chilled fruit and minty seltzer, it was perfect for an 80 degree day.

To make:

2 T. fresh rosemary, stripped from stems and minced in a food processor ( if you don't mind the stick-like quality of fresh rosemary leaves, skip this part)
2 cups King Arthur all purpose flour
1 t. salt
1 t. dry yeast ( I used Rapid-Rise)
3/4 cups plus 2 T. warm water
1 1/2 T. olive oil
assorted toppings - olives, anchovies, sauteed peppers, cherry tomatoes, etc.

Combine salt, rosemary, and flour in mixer bowl and stir.
In a small bowl,  whisk the yeast into the water and add the olive oil.  Wisk again.
With a rubber scraper/spatula, make a well in the flour mix and pour in the liquid mixture.
Stir in a circle beginning in the center of the bowl, gathering the flour into the wet ingredients until all the dry bits are completely incorporated into the dough.

With scraper or clean hand, fold the dough over itself gently, then cover bowl with plastic wrap until doubled in bulk - about an hour at a warm room temperature, more if it's cooler.

Oil a medium baking sheet/pan with olive oil.    Scrape the dough gently into the pan, and gently press the dough to the edges.  If it is too elastic, let the dough rest for a few minutes and press it to the edges.

Preheat oven to 425F.

Let dough sit for five minutes ( it's a nice soft dough), then dimple it all over using the tips of your fingers.  Add the toppings as wished, and drizzle on 1 or 2 T. olive oil.  Bake for about 25-30 minutes, or until top is golden .  Remove and cool before cutting.

Here comes summer!


La Table De Nana said...

I love focaccia.Yours looks and sounds super..what pretty colors in your photos today~

katrina said...

Thank you, Nana! It's so easy to have a pretty table ( and pictures) during warm weather meals, don't you think?

Marianne said...

Your focaccia is gorgeous, Katrina! I love the way you have layered the slices in your photo; beautiful presentation! The melon balls and mint look cool and refreshing!

katrina said...

As always, thank you, Marianne!

Barb said...

Hi Katrina! As expected, your photos are luscious! You have the best eye for photography. I just know your food must be wonderful. (you could probably even get me to eat Lima beans - bleah:(. )

Hope you are doing well!

katrina said...

What's wrong with lima beans, Barb? :)One of my fave veggies if they're not cooked too long! Merci again for your kind words, but honestly, the food is so pretty it's pretty easy to take a photo. Have a great weekend, Barb!

Barb said...

I'd try Lima beans if you made them, but otherwise -
Bleah :(

(I just know you're going to post something fabulous with lima beans, huh? To me, fabulous and Lima beans in the same sentence is an oxymoron - :).

katrina said...

Barb - I already posted this recipe, but it was years ago - take a look!

I feel the same way about okra, but I'm open to trying it again - except no one else likes it either:)