Saturday, June 15, 2013

This is One Special Focaccia!

Two summers ago, one of my very best friends, Sue, and I toured the wineries of the Naramata Bench, near Penticton.  This is an amazing place- great wineries, great vistas and great food.

We lunched at Lake Breeze Winery.  The food was amazing.  One of the things we really enjoyed was the focaccia.  It was light but chewy, and oh so flavourful.  After lunch, we walked around the property and found that the kitchen actually overlooked the lake and had great windows where we could watch food being prepared and speak with the chefs.  Congratulations on a great lunch were extended along with a special request for the focaccia recipe.  Hey, you never know unless you ask!  Chef Mark graciously agreed to provide us with his recipe.  Yahoo!  Home we went to reproduce his special treat.  Success!

This recipe makes a lot of focaccia!  Feel free to halve the recipe.

3     cups water, warmed to 110 degrees (one minute 40 seconds in the microwave)
3     tbsp active dry yeast
4     tbsp honey
1     tbsp herbes de Provence (optional)
1     cup chopped roasted garlic (optional)
500 gr. flour
850 gr. flour
3     tsp salt
1     cup extra virgin olive oil


Warm water in the microwave oven. Stir in yeast and let stand a few minutes, add honey, herbs, garlic and 500 gr of flour. Cover and let rise until doubled. Next, combine 850 gr of flour with the salt and add to the doubled dough. Add olive oil and mix.

Let stand, covered, until doubled. Punch down and knead lightly. Press onto large baking sheet and let stand until doubled. Sprinkle with chopped rosemary, coarse salt and olive oil. Press down with fingertips, let stand until doubled.

Bake in a preheated oven, 350 degrees for approx. 20 minutes. 

Add thinly sliced potatoes with rosemary. Thinly sliced tomatoes, sprinkled with fresh basil.
How about caramelized onions on the top?  or grilled vegetables (red pepper, onion, zucchini and/or mushrooms).

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