Well, here we are, one week into 2023.
The older I get, the faster a week - and a year - goes.
The major news story, on both sides of the border, is about the rising food prices.
Not naming any stores in particular, but a year ago I could buy a loaf of Italian bread for a dollar.
Now, it costs two.
Now, I’m not buying it.
Nope… now it’s time to make some Italian bread of my own.
Ma used to make focaccia with herbs and onions.
Focaccia is an Italian flat bread that’s easy to make.
It’s perfect right out of the oven with a bowl of soup or a salad.
It can also be used in sandwiches in place of rolls.
Here are Ma's recipes, along with three newer ones.
I think Ma would’ve liked the new ones, too.
Hints:
If you use all whole wheat flour the focaccia won’t be light and fluffy, but a bit more dense.
You can also use refrigerated pizza dough (750 g). Bake at 375º F for 35 to 40 minutes or until golden brown.
You could top the focaccia with other herbs like oregano, or thick slices of garlic or shallots, or sesame seeds, as well as halved grape tomatoes, chopped black olives or sun-dried tomatoes or thinly sliced lemons.
Some ingredients, including more delicate herbs such as basil, and honey (it might burn) should be added after the bread has baked.
Focaccia is best the day it is made but can be stored, well-wrapped, at room temperature for a day. The crust will soften, but, if the crust gets too soft, it can be warmed and crisped in a 350° F oven for a few minutes.
Focaccia freezes well. Let it defrost at room temperature and then reheat in a 350° F oven.
About One-Hour Skillet Focaccia Bread…
For the rising, you can also run your microwave for a minute or two, then place the dough in there with a wet kitchen towel over it, and let rise 20 minutes.
About Fast No-Knead Focaccia…
The dough can be used after it has rested two hours. It is easier to handle after it has been chilled. It will keep in the refrigerator for up to two weeks, or in the freezer for a few months.
About No-Knead Skillet Focaccia…
The dough can be left in a covered bowl to rise overnight in the refrigerator. A slower rise gives extra flavour. Transfer the cold dough to the skillet and allow it to rest about 20 minutes before stretching it.
Herbed Focaccia
Lightly oil a 9 x 13 inch baking pan
Place in a medium skillet
1/4 Cup olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
Cook over low heat, stirring occasionally, for 5 minutes.
Set aside.
Place in large bowl
1 Cup warm water
2 1/4 teaspoon yeast
1/4 teaspoon honey or sugar
Stir together, then let rest 5 minutes.
Stir in
1 Cup flour
1/4 Cup of the seasoned olive oil
Stir 3 to 4 times until the flour has moistened.
Let sit for 5 minutes.
Stir in
1 1/2 Cups flour
1 teaspoon salt
Once the dough has been mixed, place on a floured surface and knead 5 to 10 minutes, until the dough is smooth.
Place dough in a lightly oiled large bowl, cover with a damp towel, place in a warm area, and let rise for 1 hour.
Remove dough from bowl and press it into the baking pan, touching the edges.
Using your finger, poke holes all over the dough.
Sprinkle over the top
the remaining olive oil mixture
1/3 Cup grated Parmesan cheese
Preheat oven to 450º F
Let the dough rise for about 20 minutes, until it puffs slightly.
Bake the bread 15 to 20 minutes, until golden brown.
Remove from oven, let cool a few minutes, cut into pieces and serve.
Focaccia with Tomatoes & Caramelized Onions
Lightly oil a 9 x 13 inch baking pan
Place in large bowl
1 package dry yeast
1 Cup warm water
1 teaspoon honey
Stir together and let rest 10 minutes.
Stir in
2 1/2 Cups flour
1 teaspoon kosher salt
1/4 Cup olive oil
Turn the dough onto a floured surface.
Knead 5 to 10 minutes, until dough is smooth.
Place dough in a lightly oiled bowl, cover, and let rest until it doubles, about 1 hour.
While the dough is resting, thinly slice
1 large onion
1 medium tomato
Place in a large skillet
1 Tablespoon olive oil
Heat over medium heat.
Cook onion slices, stirring occasionally, until golden brown, about 20 minutes.
Remove dough from bowl and press it into the baking pan, touching the edges.
Using your finger, poke holes all over the dough.
Drizzle over the top
2 Tablespoons olive oil
Let rest until the dough becomes puffy, about 20 minutes.
Preheat oven to 450º F
Top the dough with
the tomato slices and caramelized onions
1 Tablespoon rosemary
1/3 Cup finely grated Parmesan cheese
1 teaspoon kosher salt
Drizzle over the top
2 Tablespoons olive oil
Bake until the focaccia is golden brown, about 20 minutes.
Remove from oven, let cool a few minutes, cut into pieces and serve.
One-Hour Skillet Focaccia Bread
Grease an ovenproof skillet.
Place in large mixer bowl
3/4 Cup warm water
1/2 teaspoon sugar
1 1/2 teaspoons yeast
Stir together and let rest 10 minutes.
Add
1 Cup flour
1/2 teaspoon salt
Turn the mixer on low speed and mix until just combined. Add
2 Tablespoons olive or canola oil
Mix well.
Gradually add
3/4 to 1 Cup flour
Mix until the dough pulls away from the sides of the bowl.
Preheat oven to 220º F then turn it off, keeping the door closed.
While the oven is heating, turn the dough onto a floured surface.
Fold dough a few times, until it is smooth and not sticky.
Shape into a ball, then roll out the dough into a circle the size of your skillet.
Place in the prepared skillet and stretch up the sides.
Cover with a kitchen towel, place in the heated oven, and let rise for 20 minutes.
Take the skillet out of the oven.
Preheat oven to 400º F
While the oven is heating, make indentations in the dough with your fingers.
Place in a small bowl
3 Tablespoons butter, melted
1 Tablespoon Parmesan cheese, grated
1/2 teaspoon dried oregano
Mix together, then brush the dough with half the butter mixture.
Sprinkle on top of dough
1 teaspoon sea salt
Bake for 20 minutes, until golden brown.
Remove from oven, and brush the dough with the remaining butter mixture.
Remove from the oven and cool, then cut into pieces and serve.
Fast No-Knead Focaccia
Pour into each of two 9 inch cake pans
1/8 Cup extra-virgin olive oil
Swirl around and evenly coat the bottoms of the pans.
Place in large bowl or dutch oven
1 1/2 Cups plus 2 Tablespoons lukewarm water
1/8 Cup extra-virgin olive oil
1 1/2 teaspoons yeast
2 1/4 teaspoons kosher salt
1 Tablespoon sugar
3 3/4 Cups flour
Stir together until it forms a dough.
Partially cover with a lid and let rest for two hours.
If you have time, let the dough chill for at least an hour. It will be easier to handle.
Dust the surface of the chilled dough with flour, then divide in half.
Dust the half you are using with more flour, then shape it into a ball.
Flatten it into a half-inch thick round seven inches in diameter.
Place the dough floured side down in an oiled cake pan, moving it around to coat with oil.
Turn the dough over, cover with plastic wrap, and let the dough rest for 15 minutes.
Repeat with the remaining half of the dough.
Using your fingers, gently push the dough to the edges of the cake pan, then make indentations in the dough with your fingers.
Sprinkle over each loaf
1 teaspoon finely chopped rosemary
Coarse or flaky salt
Cover with plastic wrap, and allow to rise for 20 minutes.
Preheat oven to 425º F
Place the cake pans in the the oven.
Bake for 25 minutes, until the crust is medium brown and feels dry and firm.
Remove from the oven and cool.
Loosen the loaf from the edges of the pan, then place the bread on a cutting board.
Cut into wedges and serve, or allow to cool completely.
No-Knead Skillet Focaccia
Drizzle 1 teaspoon extra-virgin olive oil in a 10-inch ovenproof skillet.
Rub it over the bottom and sides.
Place in large mixer bowl
3/4 Cup lukewarm water
1 teaspoon yeast
Stir together and let rest 10 minutes.
Add
2 Cups flour
1/2 teaspoon salt
Turn the mixer on low speed and mix until just combined. Add
2 Tablespoons extra-virgin olive oil
Mix well and form dough into a smooth ball.
Place in a large bowl
2 teaspoons extra-virgin olive oil
Place the ball of dough in the bowl and turn to coat all surfaces.
Cover with a kitchen towel and let it sit at warm room temperature until doubled in size, 2 to 3 hours.
Punch down the dough and place the dough in the skillet.
Using your fingertips stretch the dough to reach all the way to the edges.
Cover with a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes.
Place rack in the middle of the oven and heat to 450° F.
Make indentations in the dough with your fingers.
Drizzle over the dough
1 Tablespoon extra-virgin olive oil
Sprinkle over the bread
2 teaspoons rosemary
1/4 teaspoon sea salt
Place in the oven and immediately turn the heat down to 400° F.
Bake, 20 to 25 minutes, until golden brown.
Remove from the oven and cool, then cut into pieces and serve.
~~~
Back in February 2004 we, the hosts of our CKUW radio show ‘2000 & Counting’, had a few things to say about the holiday season we’d just survived.
I had a few thoughts on what we could do with our Christmas gifts.
Don’t think it changed anybody's mind. Can't fight traditions.
Christmas is over. Boxing Day is finis. People are frantically trying to find some forgotten corner in their homes where they can stash away their great bargains. Ah, holidays… Does anything else make us work this hard?
It's also time for resolutions. You've heard them all: stop smoking, lose weight, get into shape. Fine. Health is important.
But, let's tackle a problem that cuts across all ethnic, socio-economic, age and national borders. A problem that causes hurt feelings in every family. A problem that can haunt your family even after you've gone to that great bargain hunt in the sky.
The problem is saving. I'm not talking about GICs, RSPs, stocks or bonds. No. I'm talking about Christmas Gift Saving.
Remember Christmas? You unwrapped a gift while your loved ones held their breaths and stared, eagerly awaiting your reaction. You didn't disappoint. You oohed and aahed and said you loved it. You loved the colour, the material, the cut, the fragrance, the thought and the care that made your sweeties decide that you just had to have it.
Then you packed it away.
Oh, I know the excuses:
You're saving it for a special occasion.
You're saving it for when company comes over.
You don't want to ruin it.
You'll use it when you have a blouse, skirt, hat, coat or umbrella that'll really go great with it.
You'll use it when you've lost a few pounds.
You - as you are now, with what you own now - are not good enough to use the darn thing.
What does this mean? Are you saying that in the future you want to be given something you'll hate? That if it was something awful you'd feel free to use it?
Trust me. They didn't take out a loan to buy it. They probably bought it at last year's Boxing Day sales. Half price.
Repeat after me: I'm good enough to use it. Say it again. I knew you could.
Ready to use it now? No, eh.
Oh, I can hear you. You got through the depression, the war, corporate downsizings. You know how to do without and save. Whoopee!! Even if there were another depression, we won't go on a Jean Nate cologne barter system. The good old days of black markets are gone. Today war means total annihilation. Your Jean Nate will vaporize.
Clothes do go out of style. Your grandchildren won't want them. Did you hear about the huge sale the Kennedys had after Jackie died? Caroline wasn't eager to wear those little pillbox hats her Mom had made so popular. Unless you have a relative working for the costume museum in Dugald, those mint condition scarves, blouses and purses will end up at the Sally Ann, or bundled for paint rags.
You want them to remember you? Use the gift. They'll be fighting like cats and dogs to inherit your old purse because it'll remind them of you. There… Doesn't the image of your nearest and dearest in a knock down drag out battle make you feel all warm and toasty.
Happy New Year and enjoy!
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