Bake up Winter Warmth with Homemade Herbal Breads: Foccacia with Rosemary
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December/January 2006
By Susan Belsinger
Stretch the dough gently with your hands on a baking pan sprinkled lightly with cornmeal. Let the dough rise in a warm place, covered, for about 15 minutes, before topping or filling and baking.
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Preheat the oven to 450 degrees, with a baking stone, if you have one, on the bottom rack.
Once the foccacia dough has risen on the baking sheet, take your fingers, spreading them wide, and gently press down on the dough to make indentations all over the top of the foccacia.
Topping:
• 2 cloves garlic, minced
• About 5 tablespoons extra virgin olive oil
• 1 medium onion, quartered lengthwise and thinly sliced
• Coarse sea salt
• 1 generous tablespoon fresh minced rosemary
• About 1⁄2 cup pitted kalamata olives, optional
Place garlic in a shallow dish and add about 3 tablespoons of the olive oil. Brush the dough with the olive oil and garlic, letting some collect in the depressions. Sprinkle rosemary over the dough, and spread onion over the top of the foccacia.
Place the baking sheet directly on the baking stone or on the middle rack of the oven. Bake for about 25 minutes. When the foccacia is done, it will be golden brown on the edges and crisp on the outside. Remove from the oven and brush with the remaining olive oil, especially on the outer crust. Sprinkle generously with salt. Garnish with olives, if desired. Cut and serve warm.
Susan Belsinger is a culinary herbalist who loves playing with food. She delights in kitchen alchemy — the blending of harmonious seasonal foods, herbs and spices. For more information on recipe conversions, visit www.Baking911/Bread_Machines.htm.
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