"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Friday, May 24, 2013

roasted tomato and caper focaccia

My typical lunch: A Kind bar, yogurt, and fruit.
My typical dinner: A salad.
Time for a change.
Enter focaccia.

Yield: 1 large flatbread
190 calories per slice, if cut into 12
Active time: 15 minutes
Total time: 225 minutes

1 1/4 cup lukewarm water
3 tablespoons olive oil
2 teaspoons garlic salt (My friend gave me a roasted gray, so I used that.)
1 teaspoon ground pepper
2 teaspoons dried basil (or any Italian herb)
4 cups high gluten flour
10 Campari tomatoes
1/4 cup capers

1. Wash and slice the tomatoes in half, simmering in a pan lightly coated with olive oil under medium heat on your stove top until slightly blackened, about 10 minutes. (Turn the tomatoes occasionally to avoid charring.)


2. Place the tomatoes to a bowl, add 1 tablespoon of olive oil and the capers. Stir well and set aside.

3. In a 2 cup Pyrex cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

4. In your stand mixer bowl, combine the flour, basil, olive oil, garlic salt and pepper.

5. With the dough hook attached, "stir" the ingredients and slowly add the yeast mixture, continuing to "stir" until a shaggy dough forms.

6. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

7. Turn the dough out onto your counter top, knead by hands a few turns, and shape into a ball.

8. Place the dough into a lightly greased bowl, cover, and let rise until the dough has doubled in size, about 1 hour.

9. Turn the dough out onto your counter top, punch down, shape into a ball, and let rest for 5 minutes.

10. Grease or arrange your parchment paper on a rimmed baking sheet.

11. Pick up the dough and hold it by one end, moving your hands along the edge in a circle to stretch it out. You'll need to move quickly to prevent the dough from getting too thin in the middle.

12. After you've stretched the dough a bit, place it onto the backing sheet and gently stretch the dough, from the middle outwards, to the ends of the baking sheet. Be gentle because the last thing you want to do is rip the dough.

13.  Loosely cover with plastic wrap and let rise until very puffy, about 1 hour.

14. With you fingertips, make a pattern of dimples throughout the dough.

15. Evenly sprinkle the tomato mixture on the dough.

16. Bake at 350 degrees until golden brown, about 25 minutes.

Original recipe found here.

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