Mar 26, 2012

olive oil focaccia with rosemary and onion


So, having made the 5 minute light whole wheat artisan bread and tasting how incredibly amazing it was (and how popular the post was...thank you, whoever you are out there, for reading), I've decided that I pretty much need to make everything in the Artisan Bread in Five Minutes a Day book.

I didn't want to continue posting recipes from this book day after day, but I couldn't wait any longer!  I present to you my second carb-loaded treat from the book...olive oil focaccia with rosemary and onion.



It's another recipe that is super fast, especially considering the beautiful result.  Literally, what takes the most active time in this recipe is the sauteing of the onions before putting them on the bread.  Ridiculous.  I know.

This recipe will make 3 or 4 loaves of fresh focaccia bread.  With the dough, I actually made 2 rounds of focaccia and one large-ish pizza crust by using the olive oil dough and foregoing the rosemary and onion.

Honestly, I don't know which I enjoyed more, the focaccia or the pizza.  Really, picking between two favorite breads ranks up there in difficulty with picking your favorite child, ¿no?


Olive Oil Focaccia with Rosemary and Onion
Recipe from Artisan Bread in Five Minutes a Day by Hertzberg and François
Makes 3-4 focaccia

Dough Ingredients (makes 3-4 focaccia):
  •  2 3/4 c lukewarm water
  • 1 1/2 tbsp yeast (2 packets)
  • 1 1/2 tbsp Kosher salt
  • 1 tbsp sugar 
  • 1/4 c extra virgin olive oil
  • 6 1/2 c all-purpose flour
For each focaccia round:
  • 1/4 yellow or white onion, thinly sliced
  • 2 tbsp + 1 tsp extra virgin olive oil
  • 3/4 tsp dried rosemary or 1 1/2 tsp fresh rosemary
  • course salt and ground pepper
In a large bowl, mix the water, yeast, salt, sugar,  and olive oil.  Add the flour and mix with a spoon just until flour is incorporated.  Cover (not airtight) and let dough rest at room temperature for about 2 hours, until dough has risen and flattened on the top.  You can use the dough immediately or let it sit in the refrigerator for up to 12 days.

(At this point, I made some of the dough into pizza dough by flattening it, putting it on a greased cookie sheet, baking it 400 degrees for about 5 minutes, topping it, and baking again until cheese is melty and bubbly.)

To make it into the rosemary onion focaccia, preheat the oven to 425 degrees with a empty broiler tray or an empty metal cake pan on a low rack (do not use a glass cake pan, it'll explode when you add the water!).  Grease a cookie sheet with  olive oil. Cut off about 1/4 of the dough, the size of a grapefruit, and dust it with flour.  Shape the dough into a ball by turning the edges of the dough under so they're on the bottom.  Flatten the dough with your hands into a 1/2-3/4 inch thick circle.  Place the round on the greased cookie sheet.

Sauté the onion slices in 2 tbsp olive oil until they're soft but not browned.  Place the onion sparingly over the top of the focaccia round, leaving a 1" border around the edges empty.  Sprinkle dough with rosemary, salt, and pepper.  Drizzle 1 tsp olive oil over the focaccia.

Allow dough to rest for 20 minutes.  Quickly place the focaccia cookie sheet in the oven and pour 1 cup of water in the broiler tray/metal cake pan.  Bake the focaccia for about 25 minutes or until nicely browned.  Cut dough like a pizza with a pizza cutter and serve warm.






1 comment:

  1. I have heard so many great things about Artisan Bread in Five Minutes a Day!! I should really check it out! I love bread with vegetable or fruit additions. Your focaccia with rosemary and onion looks amazing!

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