Inspired by an upcoming event on Is My Blog Burning, I decided to start featuring some of my favourite herbs and spices in a mini-series called Cooking with Simon and Garfunkel. Ok, not really. But good song, though. I went through an S and G phase when I was about 15. Not sure why.
Anyway, back to the herbs.
My all-thyme (couldn’t resist, sorry) favourite herb is rosemary, hands down. I love the woodsy aroma and earthy undertones rosemary emanates. And I love Italian cooking, which favours rosemary in many dishes. It’s a win-win situation.
So, for our first episode, we would like to present:
Rosemary and Sun-Dried Tomato Foccacia
A Kitchen Aid.
If you don’t have one, get one. If you can’t get one, ask for donations. You need one. Everyone with a kitchen should have a Kitchen Aid. Or a friend that buys them a Kitchen Aid because they did not realize how empty and meaningless their life was until they owned a Kitchen Aid.
Ok, so you affix to your Kitchen Aid the dough hook, and place the following in the bowl:
- 3 cups unbleached all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon white sugar
- 1 Tablespoon active dry yeast
- 3 cloves pressed garlic
- 1 heaping Tablespoon fresh rosemary (or two or three)
- 3 Tablespoons diced sun-dried tomatoes, packed in oil. (if you only have dried, soak in hot water for about 10 minutes and that should bring them to proper consistency)
- 1/4 cup diced red onion
- freshly ground black pepper
Mix on the lowest setting for a few seconds to blend the ingredients. Then add:
- 1 cup warm water
- 2 Tablespoons olive oil
Mix until dough is smooth and elastic, about 1-2 minutes. You may need to add more water or flour.
When dough is done mixing, lightly oil the bowl and turn dough to coat all sides, cover with a damp towel, and place in a warm place to rise for about 20 minutes.
Preheat oven to 450 degrees Farenheit.
Prepare a baking stone (or cookie sheet) with cornmeal.
When dough has risen, punch down and roll or pat into a rectangle about 1/2 inch thick onto the prepared pan. Using the handle of a knife or wooden spoon, make several indentations and drizzle olive oil over the top. You may also add freshly grated Parmesan.
Bake in preheated over for 15-20 minutes, until golden.
Break apart and devour. Er, share with your dinner guests.