Rosemary & Caramelized Onion Focaccia and Butternut Squash & Apple Bisque!
A great fall meal.
My first note...I LOVED the bread. The soup was great, but it was missing something...and I know what it was. Continue.
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Rosemary & Caramelized Onion Focaccia
Recipe adapted from Epicurious.
Ingredients
1 (1/4-ounce) package active dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small to medium onion, diced
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt
Special equipment: a standing electric mixer with paddle attachment and dough hook
preparation
Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
Preheat oven to 425°F.
Saute onions in 2 tablespoons olive oil until soft and they start to caramelize. Stir in the rosemary with the remaining 1 tablespoon of oil, let cool.
Make shallow indentations all over dough with your fingertips, then sprinkle the onions and rosemary, letting them pool in the indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.
3 comments:
The soup really worked for me - I think my taste buds were responding well to the earthiness. Subtly sweet and a tad spicy.
The bread was a great pairing, providing some extra salt. It was great the day after, but I would be wary of keeping it longer than that.
I love the photo of the unbaked bread. You can just see how well it's going to turn out. Also, it looks like a pillow and makes me want to lie down on it. Is that weird? :)
the nice thing with the dough, it's so soft, you want to lay your head in it...it's a little oily though, so it might be more of a mess than you want to deal with.
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