Finally.

[madbaker]

This week's Resolution Recipe: Focaccia con patate e rosmarino.

Dough:
5 3/4 cups flour
2 tsp salt
1 packet yeast
2 1/2 cups water
1/4 cup olive oil

Stir together the water and yeast, then let sit for five minutes to activate. Mix in the salt and flour until it forms a wet ball of dough. Let it rest for 5 minutes and then work the dough vigorously for several minutes. Let it rest then add the olive oil and work for another 3-4 minutes. The dough should be very sticky but also have texture and structure. Form it into a ball and place in a bowl brushed with olive oil. Turn the dough to coat, cover it with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled. (Mine did.)

The next day, remove the dough and let it sit at room temp for 2 hours to re-activate.

Topping:
1/4 cup olive oil (I used house-made garlic chile oil)
1 lb new potatoes
1 large onion, cut into thin strips
(I added a head of garlic, peeled and cut into thin strips)
1 rosemary sprig
olive oil, salt, and pepper

Line a 12x17 sheet pan with parchment or Silpat. Drizzle 2 Tbsp olive oil onto the liner and spread it around. Dip a plastic dough scraper into water and gently scrape the dough into the pan, degassing it as little as possible. Drizzle more oil over the surface of the dough. Using only your fingertips, press down on the dough to create dimples and pockets all over the surface for the oil to fill. Do not press the dough outward toward the edges; simply press downward at a slight angle. The dough will spread on its own and any attempt to force it will cause tearing. When the dough becomes elastic and starts springing back towards the enter, stop pressing and let the dough relax uncovered for 15 minutes.

Repeat the dimpling process, beginning at the center and working out. Keep the dough even across the top. Let the dough relax another 15 minutes. Repeat again, filling the entire pan. Let it rise for 2-3 hours.

Place the potatoes in a saucepan with water to cover, bring to a boil, and boil for 10 minutes until they are easily pierced with a fork. Drain, let cool, and slice into 1/4" thick slices. In a bowl toss together the potatoes, onion, and rosemary. Pour in oil and toss gently to coat.

Heat the oven to 500. When the focaccia is fully risen, remove the potatoes from the oil and spread across the dough. Bake the focaccia for 5 minutes then lower the oven to 400. Bake for 15 minutes and then rotate the pan 180 degrees. Bake for another 20-25 minutes, until the dough and potatoes are golden around the edges.

Remove the focaccia from the oven and transfer to a cooling rack on top of a pan. Pour any oil from the pan as well as the potato oil over the top. Season with salt and pepper, then cool for 20 minutes before serving.

What worked: Yum. It was a fabulous dinner with some salad. Nice spongy texture and good flavor.

What didn't: We don't actually own a 12x17 pan, apparently. We have two Silpat liners of that size but no pan. I ended up using an 11x15 pan with parchment.

Will I make it again? More likely the base focaccia with other toppings (olives, garlic/rosemary, pancetta...)
It would have been a good thing to bring to rehearsal. "Actors are people!" "Have you ever eaten with one?"

Comments

[the-cheese-lady.livejournal.com]

This sounds seriously yummy.