A few years ago I purchased Michele Scicolone's Italian food Bible "1000 Italian Recipes". It has been a reference guide to regional Italian food ever since. Now bear in mind, I own many cookbooks to the point of an addiction. So I have my share of Italian cookbooks in my repertoire. I particularly adore Marcella Hazan's "Essentials Of Classic Italian Cooking" as it was my first cookbook on one of my favourite cuisines. My book is now worn and weathered but I can proudly affirm that it was an investment that yielded many returns. I am obsessed with most things Italian. In fact, I sometimes joke with my brother in law that I am Italian in soul at least.
Michele Scicolone's book was a joy to behold as it contained 1000 recipes! One of the first foods I tried from that book was the foccacia recipe and it is really reliable. It was a bit odd to find that it contained milk but as Scicolone explained the milk adds a tender touch to the bread's crumb structure. So what you end up with is a bread that will last a few days well without becoming tough and unpalatable. I make this recipe but without the added onions. Sometimes however, if I know the bread will be devoured in a matter of hours by company I will include the onions. So it's entirely up to you whether you want to include it or not. Either way, you're a winner.
This is the iconic flatbread of Italy and I think no other bread celebrates extra virgin olive oil as this bread. So remember to be liberal with the olive oil. I don't go to liberal on the rosemary as I find it is a very intense flavour. So if you appreciate rosemary then you can add more. When making the indentations to the dough always remember to indent the dough heavily with brute force. In fact I go all the way down to create holes all the way through. You will end up with very pronounced pebbling which I think is the hallmark of foccacia. This bread is wonderful hot or at room temperature. Good luck and enjoy!
Red Onion Focaccia Flatbread (from 1000 Italian Recipes written by Michele Scicolone.
1 envelope (21/2 teaspoons) active dry yeast or instant yeast
1/2 cup warm water(100 to 110 degrees farenheit)
1 1/2 cups milk, at room temperature
6 tablespoons olive oil
About 5 cups unbleached all purpose flour
2 tablespoons finely chopped fresh rosemary
2 teaspoons salt
1/2 cup coarsely chopped red onion
1. In a medium bowl, sprinkle the yeast over the warm water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Add the milk and 4 tablespoons of the oil and stir to combine.
2. In a large heavy duty mixer or a food processor, stir together the flour, rosemary, and salt. Add the yeast mixture and stir until a soft dough forms. Knead until smooth and elastic, about 3 to 5 minutes. The dough will be sticky.
3. Oil a large bowl. Scrape the dough into the bowl and cover it with plastic wrap. Let rise in a warm, draft-free place until doubled, about 1 1/2 hours.
4. Oil a 13*9*2-inch baking pan. Scrape the dough into the pan, spreading it out evenly. Cover with plastic wrap and let rise 1 hour or until doubled in bulk.
5. Place the oven rack in the center of the oven. Preheat to 450 degrees farenheit.
6. With your fingertips, press down firmly into the dough to make dimples about 1 inch part and 1/2 inch deep. Drizzle the surface with the remaining 2 tablespoons olive oil and scatter the onion slices on top. Sprinkle with coarse salt. Bake until crisp and golden brown, about 25 to 30 minutes.
7. Slide the foccacia onto a wire rack to cool. Cut into squares. Serve warm or at room temperature. Store at room temperature wrapped in foil up to 24 hours.
This was the dough after it had proved for 1 1/2 hours. I stretched it into the oiled pan then left it to prove for another 45 minutes.
Rosemary focaccia sprinkled with coarse sea salt.
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