This week’s bread experiment was my very best yet. I made focaccia bread with rosemary and sea salt, and we ate it hot out of the oven with olive oil. The bread was simple to make, and the secret was dousing it in a good deal of olive oil — and adding generous amounts of sea salt and rosemary to the top before baking.
I found this recipe in my Burgers book again. It’s definitely a winner in the bread category.
To go along with the focaccia, I created a dinner using a number of vegetables I got in my first-ever delivery from L.O.V.E. Delivery — an organic food delivery service that I signed up for. I got my first box on Wednesday, and I’ll be getting one every other week.
I made a salad with the beets — oven roasted at 400 degrees in foil for an hour, then cooled, sliced, and marinated in mustard, vinegar and olive oil — lettuce, walnuts and goat cheese. I’d never cooked beets before, but roasting is simple enough, and they turned out perfectly. The combination of flavors with the mustard, walnuts and goat cheese worked really well. I did try to toss the salad, though, instead of serving it individually, and the whole thing turned magenta.
For the main course, I made a Sicilian Broccoli and Cauliflower pasta from the Oxbow School that I found on the 101 Cookbooks blog. I got to use some more of the veggies that were delivered this week (broccoli, cauliflower, onion), as well as saffron, garlic, red pepper, rosemary, pine nuts, golden raisins and parsley. It was pretty simple to make and was unlike any pasta I’d ever made before, with its nutty and slightly sweet taste and rustic feel.
Recipe: Rosemary and Sea Salt Focaccia
- 3 cups all purpose flour
- 1/2 tsp salt
- 3 tsp yeast
- 1 cup warm water
- 1/2 cup extra-virgin olive oil
- coarse sea salt
Combine flour, salt, yeast, water and 2 tbsp olive oil. Mix until well blended and knead the dough until smooth and elastic.
Let the dough rise in a greased bowl for an hour.
Knead the dough for a few minutes longer, roll it out into a rectangle/oval about 1/2 inch thick, and leave to rise on a greased baking sheet for 45 minutes.
Preheat the oven to 425 degrees.
Use your fingers to make indentations in the dough about 1/4 inch deep and drizzle about half the remaining olive oil over the dough. Sprinkle a generous amount of sea salt and rosemary on top, then bake for 25-30 minutes, until golden brown.
When out of the oven, drizzle or brush the remaining olive oil over the top of the bread. Leave to cool for a few minutes, and serve warm.
Four of us ate half the loaf with dinner.
Thanks, Kacie and Rachael, for coming over, helping me cook and taking photos!