One year ago: Chicken and Vegetables in a Crock Pot
I have been meaning to make focaccia for quite some time now. Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients that is popular in Italy. It is related to pizza but not considered to be the same. I love this recipe! I am going to use this dough for Sicilian pizza crust in the future. I love how it is crunchy on the outside and soft on the inside. I concocted this recipe from Food and Wine (one of my favorite food magazines) and Cookin' Canuck (one of my favorite food bloggers) and added my own little touches here and there.
- 1 c warm water
- 1 pkg active dry yeast
- 1/2 tsp honey
- 2 1/2 c all-purpose flour
- 1/2 c plus 1 tbsp extra-virgin olive oil, divided
- 1 tsp sea salt
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 6 button mushrooms, thinly sliced
- 1 medium tomato, thinly sliced
- 2 sprigs of fresh rosemary, removed from stem
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for topping
In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 c of the oil and let stand for 5 minutes. Stir in the remaining flour and salt. Knead until smooth. Transfer the dough to an oiled bowl. Cover and allow to stand for 1 hour.
Meanwhile, in a large skillet, heat 1 tbsp of the oil over medium heat. Add the onion, cover and cook, stirring occasionally for 20 minutes or until browned.
Preheat the oven to 450 degrees. Oil a 9 x 13-inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your finger and drizzle with 2 tbsp olive oil. Season with pepper. Allow the dough rise until slightly puffed, about 20 minutes.
Scatter the onion, mushroom, tomato and rosemary over the dough. Drizzle with the remaining 2 tbsp oil.
Bake for 20 minutes, or until golden brown.
Transfer to rack to cool. Sprinkle Parmesan cheese over all.
Slice and enjoy!