Summer Food: Rustic Focaccia with Tomatoes and Onions
Yesterday was the first day I attempted to make bread without the help of my mother (and the help of measuring cups and spoons).
Though it was a good time to finally embark on making bread on my own, doing it without accurate measurement tools may not have been ideal; this is how our focaccia became rustic.
We began by picking grape tomatoes from our beds and onions that would provide the sweet flavors of our bread.
Next we mixed the flour, salt, sugar, and olive oil together until it became sticky.
I never realized how much fun it was to knead dough! Once the dough was kneaded we let it rise. I put it under a bowl to rise, and after an hour it literally exploded from out under the bowl.
Then (which I forgot) it was time to let it rise once more. After punching the air out of the bread, it was back under the bowl for the smooth dome filled with potential goodness!
Ah, and next the second to best part; adding flavors! After putting the dough into an oiled pan, we decorated the billows with our ripened tomatoes, tender onions, parsley, and garlic.
Our tomatoes are ripening so quickly that Fran and I are having trouble eating them all. It seems like we will be making lots and lots of focaccia (and salsa at tomorrow’s garden party). But then again, that doesn’t sound too bad.
Fran and I were somewhat late to our dinner party (where the focaccia was hopefully to be a star). Therefore we squashed (yes, this is the best way to describe spreading out the dough with your fingers) the dough into the pan with its garden grown additions and topped it with a shiny layer of aluminum foil. Now we hurried; hands still slick with olive oil and flour still patching all over our clothing.
We made it! (dinner was still in the works) Into the oven the focaccia went. As the twenty minutes ticked down, and the dough turned golden and crisped, we slipped basil leaves onto the top.
It was finished!
It was the perfect accompaniment with pasta with kale pesto and butternut squash and a fresh salad. Thanks Becky and Francis!