Foccacia's a great bread because it has enough flavor to be eaten alone, but its flavors also work well with almost any meal. Plus, it's the perfect sandwich bread because of its flat shape. I made mine only an inch thick this time because that's what I like for sandwiches, but a two or three inch thick bread would be more traditional.
Today I used plenty of herbs for my foccacia because the garden was getting a bit overgrown. Clockwise from the left there's golden oregano, lemon thyme, Italian sweet basil, and chives. The final product was almost delicious enough to be a meal in and of itself. I wish I had some tomatoes and mozarella to make a caprese sandwich!
The herbs were chopped up and mixed with two tablespoons of olive oil. I sauteed one onion until it was very soft and caramelized, deglazed the pan with a splash of vermouth, cooked down, and stirred in the chopped herbs and olive oil after I turned off the flame. The mix was allowed to cool. After I spread the risen foccacia dough on a rimmed baking sheet, I spread the onion mixture over it and sprinkled the entire thing with kosher salt. After a final fifteen minutes of rising, the dough will puff up around the onions so the onions don't fall off the bread after baking.
Foccacia's a great bread because it has enough flavor to be eaten alone, but its flavors also work well with almost any meal. Plus, it's the perfect sandwich bread because of its flat shape. I made mine only an inch thick this time because that's what I like for sandwiches, but a two or three inch thick bread would be more traditional.
1 comments:
Wow - looks just as good if not better than the Ligurian Bakery in North Beach!
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