Two weeks ago, I wrote a blog post.
To be honest, I haven’t done very much since then… I’ve been telling myself that the metabolism from running thirteen miles more two weeks ago would carry me through. My leftover shin splints did not help with the laziness. And my body definitely cannot handle this carbohydrate consumption for very long.
I guess I’ll start running this week, since eating and drinking have been the only real activities I’ve taken part in for the past two weeks.
I don’t have much to write about today. I’ll let you enjoy this focaccia, while I desperately await a decisive spring.
WHAT YOU NEED:
2 and 3/4 cups all-purpose flour
1 and 1/4 cups warm water
1 tablespoon salt
1 tablespoon active dry yeast
1 teaspoon sugar
3 tablespoons olive oil
Coarse sea salt
WHAT TO DO:
In a medium mixing bowl, sift the flour, salt, yeast, and sugar. Add the water and 1 tablespoon of olive oil. When the dough forms, transfer to your counter and sprinkle with flour. Knead until smooth, coat with the remaining olive oil, and return to the mixing bowl. Cover with a kitchen towel and allow to rise for thirty minutes.
Preheat your oven to 450 degrees.
I made two types of focaccia: cherry tomato and rosemary, and caramelized onion.
For the rosemary-tomato bread, mix two tablespoons dried rosemary into the dough before you allow it to rise. While the bread is rising, slice your cherry tomatoes in halves or thirds.
For the caramelized onion bread, take 2 or 3 medium sized onions, in thin slices. Saute the onions in olive oil, salt, pepper, and a drizzle of a dry white wine. After the onions begin to darken, lower the heat, and stir frequently, until the onions are dark brown — about 15 to 20 minutes.
When the bread has risen, stretch onto a greased baking sheet. Allow to rise for another ten minutes or so. For the tomato bread, press the tomatoes into the dough, and sprinkle with more rosemary, coarse sea salt, and olive oil. For the onion bread, spread the caramelized onions, and drizzle with sea salt and olive oil.
Bake for 20 minutes, then let cool on a wire rack. Slice with a pizza cutter, and serve warm.