Rosemary Onion Focaccia

December 3, 2010 § Leave a comment

Hey all, here’s another guest post from my boyfriend.  Enjoy!

– J.

An easy and delicious bread

I made this bread to go with the chickpea patties that were put up here recently, for no particular reason other than I wanted bread and I wanted something new. Yet again, this blog finds itself indebted to Nick at Macheesmo for disseminating this recipe across the internets.

I only have pictures for the later parts of this process, because I hadn’t thought to document the making of this bread until I was ready to bake it. In any case, we must begin at the beginning:

Onion Rosemary Focaccia:
3 1/4 c flour
1/8 c olive oil
1 1/3 c + 2 tbsp. lukewarm water
3/4 tbsp. salt
1 1/2 tsp. sugar
1 1/2 tsp. yeast
1/2 onion, thinly sliced
2 tsp. fresh rosemary or 1 tsp. dried rosemary

So this bread is really easy. Almost hilariously so. If you chose to omit the onion and use dried rosemary, it would probably take about 10 minutes of actual working time to make.

Start by mixing up the water, yeast, sugar and salt in a large bowl. Pour in the olive oil and stir it up a bit. Then add the flour, and mix it together with a spoon until that gets too difficult. Then form it into a ball with your hands. You can “knead” it a bit if you need to do so to get all the flour incorporated, but don’t work the dough too much.

Let the dough rise for two hours in a covered bowl. It should have doubled after this time. You can use the bread now, or you can wrap the dough up and put it in the fridge for a day. I will probably try that next time, as it develops the flavors more, but I had no problems with the dough having used it straight away.

Form the dough back into a ball and roll it out on a floured surface. Turn it into a rectangle about 1/2 inch thick. Place it on a lightly oiled baking sheet. Let it rest for about 20 minutes while you:

1) Preheat the oven to 425, and put an empty metal baking pan on an empty shelf in the oven. You will be pouring a cup of water into this pan when you put the bread in the oven, creating steam and keeping the bread moist during baking. Note: Do not use a glass or ceramic baking dish. I wasn’t thinking and used a pyrex dish for this once, and of course, it fractured when the cold water hit it. If you don’t have an extra metal pan of any kind, you could fill a glass dish with more water (say, about two cups), and put it in when you start the preheating.

2) Thinly slice your onion into half-moons. Saute it in olive oil for a few minutes until it gets soft and translucent.

3) Chop up your rosemary, if necessary.

4) Lay your onion and rosemary on top of the loaf. Don’t cover it too fully or it will not brown properly.

When the bread has been resting for 20 minutes and looks like this:

The bread, rested and ready for the oven

Bake the bread for 25 to 30 minutes, until the bread is golden brown. Watch the onions fairly carefully, you don’t want them to brown too much. You can see how mine turned out, and that is about as brown as I would let them get.

Baked and ready to eat

The bread is best warm, but that’s not to say it won’t be good the next day too.

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