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madbakerLast week's Resolution Recipe, made last week but not posted until today: Ham Focaccia.
1 packet yeast
1 cup warm water
3 1/2 cups flour
1/2 cup olive oil
1/2 tsp salt
5 oz ham, sliced into batons (I used Boccalone's proscuitto cotto)
salt & pepper
Whisk the yeast into the water and let sit to activate for 5 minutes. Stir in oil, salt, and flour. Mix to a springy dough and gently knead in the ham. Shape into a ball and tourn out onto a lightly floured board. Cover and let rise for about 1 hour, until doubled.
Heat oven to 475. Shape the dough into a round ball, place on a cookie sheet, and slash the top. Sprinkle with salt and pepper. Bake for 30 minutes.
What worked: It was okay. It was nice toasted with eggs for breakfast.
What didn't: The ham disappeared. I probably should have used a strongly smoked ham. I wouldn't really call this a focaccia - it was more like a crusty loaf.
Will I make it again? I don't think so. This is the second not-working recipe from this book (the previous being the soggy quiche) so it's a good thing I didn't buy this book.
This is as good a place as any for a State of the Resolution Recipe blahing. A few years back I decided to try one new recipe a week - I called it a Non-Year's Resolution. The idea was to force my cooking out of a rut and try new things. Also to use and justify my current cookbooks or get rid of them.
The first has worked well. I've added a number of successful recipes to the rotation. I've made almost every week. Justifying cookbooks - not so much. I got rid of a few but I've added more since then. And the past couple years I've been more likely to page through my newest cookbook or to use a recipe that comes with the CSA box. I need to work more on going back through older cookbooks to try new recipes.
What I'm reading: Jack Campbell, Relentless
1 packet yeast
1 cup warm water
3 1/2 cups flour
1/2 cup olive oil
1/2 tsp salt
5 oz ham, sliced into batons (I used Boccalone's proscuitto cotto)
salt & pepper
Whisk the yeast into the water and let sit to activate for 5 minutes. Stir in oil, salt, and flour. Mix to a springy dough and gently knead in the ham. Shape into a ball and tourn out onto a lightly floured board. Cover and let rise for about 1 hour, until doubled.
Heat oven to 475. Shape the dough into a round ball, place on a cookie sheet, and slash the top. Sprinkle with salt and pepper. Bake for 30 minutes.
What worked: It was okay. It was nice toasted with eggs for breakfast.
What didn't: The ham disappeared. I probably should have used a strongly smoked ham. I wouldn't really call this a focaccia - it was more like a crusty loaf.
Will I make it again? I don't think so. This is the second not-working recipe from this book (the previous being the soggy quiche) so it's a good thing I didn't buy this book.
This is as good a place as any for a State of the Resolution Recipe blahing. A few years back I decided to try one new recipe a week - I called it a Non-Year's Resolution. The idea was to force my cooking out of a rut and try new things. Also to use and justify my current cookbooks or get rid of them.
The first has worked well. I've added a number of successful recipes to the rotation. I've made almost every week. Justifying cookbooks - not so much. I got rid of a few but I've added more since then. And the past couple years I've been more likely to page through my newest cookbook or to use a recipe that comes with the CSA box. I need to work more on going back through older cookbooks to try new recipes.
What I'm reading: Jack Campbell, Relentless
