Foccacia
Is a lovely Italian bread light and airy with a crispy crust. My version includes the wonderful flavours of caramelized onions and rosemary.
1 All Purpose Pizza Dough
3 Sprigs of Fresh Rosemary
½ Cup of Caramelized Onion
Extra Virgin Olive Oil
Grease a large cookie sheet with 1 inch sides (a.k.a. jelly roll pan) with olive oil – be sure to be rather generous as this will help to form a crisp crust. Remove the dough from the bag and lightly flour the dough and a work surface. Begin stretching the dough to fit the shape of the pan and when you are happy with your results place it on the greased pan. I find that the dough tends to want to spring back so if you give it 15 minutes to rest this will allow the gluten to relax and you will be able to stretch it out again to fit the pan completely.
Brush the dough with a generous amount of olive oil and sprinkle some roughly chopped rosemary over the top. Now spread the caramelized onions over the dough and be sure to really work all the ingredients into the dough by creating subtle indentations. When this is complete sprinkle some Fleur de Sel over the top and let rise for 1 hour. When ready the dough should have risen to almost the height of the pan. Bake at 425F for 20 minutes. Let rest for 5 minutes, cut into desired squares and enjoy!
1 All Purpose Pizza Dough
3 Sprigs of Fresh Rosemary
½ Cup of Caramelized Onion
Extra Virgin Olive Oil
Grease a large cookie sheet with 1 inch sides (a.k.a. jelly roll pan) with olive oil – be sure to be rather generous as this will help to form a crisp crust. Remove the dough from the bag and lightly flour the dough and a work surface. Begin stretching the dough to fit the shape of the pan and when you are happy with your results place it on the greased pan. I find that the dough tends to want to spring back so if you give it 15 minutes to rest this will allow the gluten to relax and you will be able to stretch it out again to fit the pan completely.
Brush the dough with a generous amount of olive oil and sprinkle some roughly chopped rosemary over the top. Now spread the caramelized onions over the dough and be sure to really work all the ingredients into the dough by creating subtle indentations. When this is complete sprinkle some Fleur de Sel over the top and let rise for 1 hour. When ready the dough should have risen to almost the height of the pan. Bake at 425F for 20 minutes. Let rest for 5 minutes, cut into desired squares and enjoy!
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