Monday, January 25, 2010

Rosemary, Onion, Tomato Foccacia

This recipe was adapted from the book "Making Fresh Bread" by Love Food (an imprint of Paragon Books) that was given to me by my friend Rachel.

It is a lovely recipe that is simple and was a big hit with the guys at work. My darling husband was not too fond of it since he doesn't like cooked tomato on bread and it did send my allergies into overdrive (not sure if it was the yeast or the rosemary) but it had a nice crisp crust, fluffy inside, and light aromatic flavor.
Oh how I longed to eat more of this lovely bread. (sigh).

Rosemary, Onion, Tomato Foccacia Bread

Ingredients:
4 1/2 cups bread flour
1 1/2 tsp salt
1 1/2 tsp active dry yeast
2 tbs dried rosemary
6 tbs extra virgin olive oil
1 1/4 cups lukewarm water
2 fresh tomotoes, sliced and then halved
One onion sliced into rings
1 tsp sea salt

Directions:
Sift flour and salt together into bowl. Add yeast and most of rosemary (save some for sprinkling). Make a well in the middle and pour in 4 tbs of oil. Mix Quickly. Place in KAmixer turn on low using paddle and slowly mix in water. Dough will be crumbly. Turn onto dusted board and knead for 2 minutes.

Place ball into oiled bowl. Cover with plastic or a damp warm towel and set in a warm spot for 2 hours to rise. Brush a cookie sheet with oil. Turn out the dough onto the floured board and punch down. Knead for 1 minute. Put the dough onto cookie sheet and spread flat and even. Cover with plastic or damp warm towel and let rise for 1 hour.

Preheat oven to 475. Whisk remaining oil with a little water. Dip your fingers in it and press into dough to dimple it. Sprinkle with sea salt and rosemary. Cover with tomatoes and onion rings.

Reduce the oven to 425 and bake the foccacia for 20 minutes or until golden brown. Transfer to wire rack to cool and serve warm.

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