Isn't it lovely?
Tomorrow we will have to deal with it but for today we are just enjoying it.
This was a perfect day for some baking. We are having a perfect comfort food dinner for #SundaySupper. Baked pasta in meat sauce with ooeey gooey cheese melted on top and I made an onion focaccia to go along with it. The house smells heavenly!!
I took the recipe from Italian, the essence of meditteranean cuisine, by Carla Capalbo. It is one of those little gems that you pick up on a fluke and it becomes one of your go to cookbooks.
very slightly adapted from Italian, The Essence of Meditteranean Cuisine
2 1/2 T. dry yeast
1 c. lukewarm water (105-110*)
large pinch of sugar
pinch of salt
2 T. olive oil
3-3 1/2 c. unbleached bread flour
1 T. olive oil
1/2 small onion, thinly sliced
1/4 t. dried thyme, crushed
1 T. olive oil
Combine yeast, water and sugar in the bowl of a stand mixer fitted with paddle attachment. Let sit for 5-10 minutes until yeast is dissolved and mixture is frothy. Turn the mixer to low speed and add the salt and olive oil. Gradually add the flour a cup at a time until incorporated and a ball is formed.
Switch to the dough hook and knead for 8-10 minutes, until dough is smooth and elastic. Remove dough from bowl and form into a ball, Spray the bowl with cooking spray, return dough ball to bowl turning to cover the surface with the oil. Cover with a damp kitchen towel and leave to rise in a warm spot for about an hour.
Punch down dough and knead for a few minutes. Brush a large shallow baking pan with olive oil and press the dough down into the oiled pan. Cover with a damp cloth and allow to rise again in a warm place for about 30 minutes.
While the dough is rising, saute the onion in the 1T. of olive oil until soft. Stir in thyme and set aside. Preheat oven to 400*.
Just before baking, make indentations in the surface of the dough with your fingers. Brush the dough with the last tablespoon of olive oil and sprinkle with kosher salt. Spread the onions evenly over the dough and bake in the preheated oven for 20-25 minutes, until just golden. Print Recipe
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