All content copyright Katrina Hall 2008 through 2018

Monday, August 17, 2015

fresh rosemary and red onion focaccia

Where has the summer gone?  I'm sure that's being echoed by every parent and grandparent at this moment, as they realize school starts next week.  I am still deep in boxes, rummaging through eight boxes to find one small ice cream scoop (never found) or the portrait of my Grandmother Helen (still not found), or my mandoline (found half of it), my tray of silver knives, forks, and spoons are found, at last, though!

So, that has been my summer: packing, unpacking, playing with the children, walks, swims, museum going, and a fine visit to the Irish Fair here, mainly so Izzie could finally see the young step dancers performing - which she loved!  

Too busy and hectic to bake much, though I did finish this focaccia my daughter started.  She made the dough the night before, and I finished it the next afternoon.  She found it on Bon Appetit, and I must say it was delicious.  The dough is rolled very, very, thin, proofed, assembled, and baked.  It comes out crunchy and toasty and was a hit with all three children - and me.  I was very sad to see the platter empty, but will make again:  the CSA share box always has fresh red onions to remind me.

rosemary and red onion focaccia

4 tablespoons olive oil, divided , plus more
1 3/4ths cups King Arthur all purpose flour
1 1/2 teaspoons kosher salt plus more
1 teaspoon sugar
1/2 teaspoon active dry yeast
3/4 cup water plus more if needed
1/2-3/4ths cup very thinly sliced red onion
2 tablespoons finely chopped rosemary leaves
2-3 tablespoons chopped oregano and basil leaves
fresh pepper 

Lightly oil a bowl, set aside.  Combine the flour, salt, sugar, yeast, and 3/4th a cup of water in mixer bowl fitted with a dough hook.  Mix on low for 5 minutes.  Scrape down sides and bottom of bowl, increase speed to medium and mix for 6 minutes.  Form dough into a ball and transfer to a lightly floured work surface.  Knead by hand, adding a tablespoon of flour at a time as necessary to prevent sticking.  Place in bowl, let stand for an hour at room temperature, then place dough in plastic bag and chill in the fridge overnight.

The next day, oil a large rimmed baking sheet with oil.  Stretch and pull dough on sheet into a rectangle slightly smaller than the sheet.  Brush or drizzle 2 tablespoons oil on dough.  
Cover with plastic wrap loosely and let rest for an hour at room temperature.

Preheat oven to 500F.
Remove plastic wrap and dimple dough with fingertips.
Scatter the onions and herbs evenly over the dough, then sprinkle on salt and freshly cracked pepper.

Bake until golden - about 20 minutes in my oven.  Let cool before slicing and serving.
Recipe slightly modified from the original Bon Appetit recipe.

Let me know if you come up with some other toppings - I would love to know !  Thinking artichokes, sardines, feta, tomatoes - oh, the possibilities!

The wonderful David Leibovitz visited my hometown on Cape Cod, in Massachusetts - you can see it here.  It is beautiful!

Have a wonderful week, dear friends.


La Table De Nana said...

I love breads..that's a meal for me..sounds like summer has been sooo good to you:) All of life's pleasures..all there.

katrina said...

Nana - I wouldn't say it is a hearty meal in itself, but perfect with a little something else ! I love that the focaccia is very thin and crunchy with a wonderful flavor. Yes, summer has been different and wonderful, you are right - and now, we both are (almost) back on school schedules, can't believe it!

Debra said...

I like how this seems more cracker-like in texture than the usual foccaccia! And you know you're feeling settled when you get back into baking!

katrina said...

Debra - I think my granddaughter, Isadora, really prefers the texture of this "pizza" over the more doughy ones - and so did I. Yes, it was good to be getting out the rolling pin again!