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» Focaccia al rosmarino (Rosemary Flat Bread)
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Correo Electrónico
Receta Focaccia al rosmarino (Rosemary Flat Bread)
de
Frank Fariello
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Ingredientes
2-3 springs of fresh rosemary
Coarse
sea salt
Freshly ground
pepper
Olive Oil
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Recetas de este chef
Frank Fariello
Washington, DC, DC (Estados Unidos)
Inscribió Jueves, 04 de Febrero de 2010
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%20or%20store-bought%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ETake%20your%20fully%20risen%20dough%20and%20spread%20it%20out%20with%20you%20hands%20in%20a%20well-greased%20cookie%20sheet%20or%20shallow%20rectangular%20baking%20pan,%20making%20sure%20the%20dough%20covers%20the%20whole%20bottom,%20including%20the%20corners.%20Poke%20the%20dough%20all%20over%20with%20your%20fingers.%20(This%20creates%20little%20depressions%20to%20catch%20the%20oil%20and%20flavorings.)%3C/p%3E%3Cp%3EStrip%20the%20rosemary%20leaves%20off%20their%20stems%20and%20chop%20them%20roughly%20with%20a%20knife%20or%20mezzaluna.%20Sprinkle%20the%20rosemary%20all%20over%20the%20top%20of%20the%20dough.%20Sprinkle%20the%20dough%20with%20the%20sea%20salt%20and%20lots%20of%20freshly%20ground%20pepper.%20Drizzle%20the%20top%20generously%20with%20olive%20oil.%3C/p%3E%3Cp%3E%3CLet%20the%20dough%20rest%20in%20a%20warm%20place%20for%20a%20while%20so%20it%20rises%20again.%20Depending%20on%20how%20%E2%80%98fluffy%E2%80%99%20you%20like%20your%20focaccia,%20you%20can%20let%20it%20rest%20as%20little%20as%2030%20minutes%20or%20as%20much%20as%201-1/2%20hours.%20(Recipes%20vary%20wildly%20on%20this%20point;%20I%20usually%20go%20for%20an%20hour.)%3C/p%3E%3Cp%3EPop%20the%20dough%20into%20a%20moderately%20hot%20over%20(180C/350F),%20preferably%20with%20the%20convection%20function%20on,%20for%20about%2030%20minutes%20or%20so,%20or%20until%20the%20top%20is%20browned%20to%20your%20liking.%20(Again,%20I%20like%20mine%20crunchier%20than%20%20most.)%3C/p%3E%3Cp%3ETake%20the%20focaccia%20out%20of%20the%20oven,%20let%20it%20cool%20off%20a%20bit%20on%20a%20rack%20and%20eat!%3C/p%3E%3Cp%3ENOTES:%20Focaccia%20is%20equally%20good,%20in%20my%20book,%20either%20warm%20from%20the%20oven%20or%20at%20room%20temperature.%20I%20like%20mine%20with%20lots%20of%20seasonings%20(as%20you%20can%20tell%20from%20the%20photos!)%20but%20most%20you%20will%20find%20are%20much%20more%20restrained.%3C/p%3E%3Cp%3EThe%20genius%20of%20the%20dish,%20of%20course,%20is%20in%20the%20toppings,%20which%20really%20should%20be%20of%20the%20best-quality%20you%20can%20find:%20fresh%20rosemary%20(in%20my%20case,%20just%20picked%20from%20my%20herb%20garden),%20coarse%20best-quality%20sea%20salt,%20freshly%20ground%20aromatic%20black%20pepper%20and%20nice,%20fruity%20olive%20oil.%20If%20you%20want%20to%20take%20it%20to%20the%20next%20level,%20then%20make%20your%20own%20pizza%20dough%20and%20let%20it%20rise%20slowly,%20overnight,%20for%20full%20flavor.%3C/p%3E%3Cp%3EThe%20Tuscans%20call%20this%20flat%20bread%20schiacciata,%20which%20means%20%E2%80%98crushed%E2%80%99%20or%20%E2%80%98flattened%E2%80%99,%20a%20reference%20to%20the%20way%20that%20you%20flatten%20the%20dough%20out%20and%20poke%20it%20with%20your%20fingers.%3C/p%3E){kind=link}