Recipe: Mediterranean Focaccia
From Kosher Elegance by Efrat Libfroind (Feldheim; 2011)
Makes approximately 15 focaccias, depending on pan size
In this recipe I managed to take focaccia, which is normally roundish and asymmetrical,
and turn it into a perfect square. The new shape, together with a rich Mediterranean
topping, makes this dish unbeatable.
3½ — 4 cups flour
1 tablespoon active dry yeast
1½ — 2 cups water
2 tablespoons sugar
1 tablespoon salt
4 tablespoons olive oil
3 tablespoons olive oil
1 bunch rosemary leaves
1 red onion, diced
2 zucchini or 1 small eggplant, diced
1 handful cherry tomatoes, quartered
2 cloves garlic, crushed
1 handful olives
Dough: Put yeast in a mixer bowl. Add sugar and ½ cup of the water. Let yeast stand for 10 minutes. Add remaining ingredients and combine until a soft dough forms. Let rise in a warm place for about an hour.
Topping: Heat olive oil and rosemary in a frying pan. Add onion and sauté on a high flame for about 3 minutes. Add zucchini or eggplant, tomatoes, and garlic, and sauté for 5 minutes. Remove from heat. Discard rosemary and add olives.
Preheat oven to 350°F. Press the dough into any symmetrical silicone mold you choose. If you don’t have silicone molds, you can make traditionally shaped focaccias. (Divide dough into about 15 balls (for mini-focaccias, divide into 20 – 25 balls). Shape each ball into a flat oval and pierce with a fork.)
Top dough with a generous amount of topping and bake for about 20 minutes.
Tip: You can substitute whole wheat flour for white flour, but you may need to add ¼ cup water.
Tip: For an even richer taste, sprinkle focaccias with cubes of feta cheese 5 minutes before they are finished baking.
Read Efrat Libfroind’s Posts for the Visiting ScribeRecipe: Ganache, and Kids
The Kosher Student
Cooking and Self-Improvement
The Gourmet’s Kids Ate Junk