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Saturday, April 12, 2014

Focaccia – Surprisingly Not Italian for “Fingers”

Some younger foodwishers may not realize this, but there was a time, before the Internet, when not everyone knew everything about everything. These days, if you’re wondering what “focaccia” means, you Google it, and all is revealed. In case you’re wondering, it comes from the Latin word for “hearth,” but that’s not what pre-Wikipedia Chef John thought.

Nope, I figured focaccia meant, “fingers.” Since the signature characteristic of the bread is the deeply dimpled surface, and those holes are created using well-oiled fingers, it made perfect sense. Plus, fingers starts with an “f,” as does focaccia, which reinforced my brilliant theory. Anyway, now we know.

This is such a fun and versatile bread to make. I went with a simple, but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. Youll see dozens of different and delicious toppings with which to accessorize your slab.

A few of my favorites would be chopped olives, caramelized onions, and sliced grapes. You can add pretty much anything to the top when you do the old finger poke, and proceed as demonstrated. Of course, depending on your garnishes, you may have to cook it a little longer, but I’m sure you’ll figure that out. No matter how you customize it, I hope you give this classic flat bread a try soon. Enjoy!

Ingredients for 6 large portions:

– Combine:

1 package (.25 oz) active dry yeast

1 cup warm water (105 F.)

2 tbsp extra virgin olive oil

3/4 tsp salt

1/4 cup semolina flour

2 tsp minced fresh rosemary

2 3/4 cups *bread flour (don’t mix in all the flour in this step; reserve about 1/4 cup for the kneading)

*As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 oz.
*This will work with just all-purpose flour, but I prefer the bread flour and semolina

– Mix in bowl until a sticky dough forms, then knead with reserved flour and 2 additional tablespoons of olive oil, for about 7-8 minutes, until you have a smooth, elastic, but slightly sticky dough.

– Let rise until doubled, flatten on oiled pan, let rest 15 minutes, drizzle with olive oil, poke dough with finger tips, let rise 45 minutes or until doubled, brush lightly with olive oil, top with more rosemary and sea salt.

– Bake at 475 degrees F. for 14-15 minutes

View the complete recipe

Thursday, April 10, 2014

SANDRA’S HOMEMADE ITALIAN HERB SEASONED BREADCRUMBS

Dont toss those ends slices of bread loaves
when you can so easily make healthy
and fresh seasoned breadcrumbs...

Yields: (1 cup)

Prep: 5 Mins.

INGREDIENTS

2 slices whole wheat bread (leave the crust on)

½ teaspoon Sandras Italian herb seasoning blend

METHOD

Toast the slices of bread in the toaster to a medium golden brown. Cut into 1” pieces, and pulse toasted bread in blender until fine crumbs are achieved. Add ½ teaspoon Italian herb seasoning, and pulse a few more times.

Store any unused portion in the refrigerator for up to 1 week.

Sunday, April 6, 2014

Insalata Italian Cobb

INSALATA ITALIAN COBB SALAD

This salad at Carrabbas has grilled chicken, bacon, tomatoes,hard boiled eggs and blue cheese in a light vinaigrette.

Wednesday, February 26, 2014

Italian chicken pasta

Easy Crockpot Italian Chicken:

4 chicken breasts,

1 packet Zesty Italian dressing seasoning,

1 8 oz. cream cheese (softened),

2 cans cream of chicken soup;

Cook on low for 4 hours. (If sauce is to!o thick, add a little milk.)

Serve over pasta.

Thanks for sharing Boss Sanders