Last nite we had another super healthy salad with grilled chicken on top for dinner (same with lunch today!). On the side I served a foccacia-like bread - the recipe came in the new (and my last) Martha Stewart Living magazine that just arrived in the mail. The recipe was fun - started off VERY wet, but you run it in the KitchenAid on high for 15-20 min, and that really develops the gluten (and probably gives some of the moisture a chance to evaporate too?). Still a VERY sticky dough - but I believe that's what makes it so airy.
The recipe also calls for cooking 3/4 cup olive oil, sprigs of rosemary, and a halved garlic head (see pic below). This is drizzled all over the two dimpled logs of dough (one shown below) before rising again and then placing in the oven. Well, I had problems containing the oil, so you can see my attempts of using course salt and dishtowels to contain it. Whotta mess!
Even with the mess, we'll definitely have this again soon. We agreed it'd be fun to make calzones with it... Here's one of the leftover loaves getting ready to be tonite's dinner - I sliced it in half and roasted it on the baking stone for awhile.
And then smeared with pizza sauce, and loaded it up with toppings - fresh mozz, shredded four cheese blend, and pepperoni on both our parts, plus sauteed baby bellas and spinach on my half. (Notice how more and more of the scorched cornmeal accumulated. SMELLS and TASTES good - just not pretty)
Fresh outta the oven - mmmm! Brett ate his just-sauced-and-lightly-cheesed half separate from the loaded half.
Whereas mine was a sandwich! The other half of my part will HOPEFULLY hold up for lunch tomorrow! MMM! SO GOOD!
1 comment:
Just curious, Jeph: did the recipe call for you to shape it outside of a pan? When I've made flat bread liek that, I usually am spreading the dough in a pan and drizzling the oil on there. The excess oil saturates the bottom crust that way.
Looks good in any case!
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