Back in the kitchen
Saturday, January 08, 2005
Last week my oncologist decided I deserved a weeks break from my chemo
as I was sick and tired of being sick and tired. Bryan has done all the
cooking for the past six months. He has done an excellent job but I
really miss pottering about in my kitchen. Today I finally felt well
enough to potter for a couple of hours.
Some focaccia bread with topping seemed like a good idea. I made a pizza dough and while it sat on the bench in the warmth growing bigger by the minute I organised some bits and pieces to go on the top. In the fridge I found some fetta cheese and black olives. Combined with sliced red onion, some chopped garlic and herbs all sitting in olive oil while the yeast did its work and we had a meal.
A couple of hours later and we were eating one of my best efforts. It was so good we sat at the table and ate the lot. Sitting in a sunny spot in the garden, a glass of wine in one hand and a focaccia in the other.... a nice way to spend a couple of hours on a Saturday. I had to forgo the sun and the wine ...but there will be other days.
FOCACCIA WITH TOPPING
Pizza dough
450g High grade flour
3 teaspoons dried yeast ( I use Williams Sonoma)
280ml warm water
1/4 cup olive oil
1 teaspoon salt
Sprinkle the yeast onto a 1/4 cup of the warm water to soften.
In a large bowl place flour, salt, olive oil and remaining water.
Add softened yeast.
Mix all together and knead until dough is pliable. This only takes a few minutes.
Oil bowl and place dough in bowl, turning over so both sides are oiled.
Cover with a cloth and in a warm spot until doubled in size.
While dough is rising
Into a medium size bowl pour half a cup of olive oil and add 2 cloves of crushed garlic, a few sprigs of chopped rosemary, 20 black olives (stones removed), 200 grams cubed fetta cheese, 2 finely sliced red onions and allow flavours blend.
When the dough is ready roll out and press into a 80cm x 25cm pan. Evenly distribute topping over dough and leave to rest while oven is heating.
Bake 30 minutes in oven set at 220C.
Remove from the oven, slice and enjoy with a glass of wine. I'd go for a rose with a bit of strength (ie a Cabernet based rose).
Some focaccia bread with topping seemed like a good idea. I made a pizza dough and while it sat on the bench in the warmth growing bigger by the minute I organised some bits and pieces to go on the top. In the fridge I found some fetta cheese and black olives. Combined with sliced red onion, some chopped garlic and herbs all sitting in olive oil while the yeast did its work and we had a meal.
A couple of hours later and we were eating one of my best efforts. It was so good we sat at the table and ate the lot. Sitting in a sunny spot in the garden, a glass of wine in one hand and a focaccia in the other.... a nice way to spend a couple of hours on a Saturday. I had to forgo the sun and the wine ...but there will be other days.
FOCACCIA WITH TOPPING
Pizza dough
450g High grade flour
3 teaspoons dried yeast ( I use Williams Sonoma)
280ml warm water
1/4 cup olive oil
1 teaspoon salt
Sprinkle the yeast onto a 1/4 cup of the warm water to soften.
In a large bowl place flour, salt, olive oil and remaining water.
Add softened yeast.
Mix all together and knead until dough is pliable. This only takes a few minutes.
Oil bowl and place dough in bowl, turning over so both sides are oiled.
Cover with a cloth and in a warm spot until doubled in size.
While dough is rising
Into a medium size bowl pour half a cup of olive oil and add 2 cloves of crushed garlic, a few sprigs of chopped rosemary, 20 black olives (stones removed), 200 grams cubed fetta cheese, 2 finely sliced red onions and allow flavours blend.
When the dough is ready roll out and press into a 80cm x 25cm pan. Evenly distribute topping over dough and leave to rest while oven is heating.
Bake 30 minutes in oven set at 220C.
Remove from the oven, slice and enjoy with a glass of wine. I'd go for a rose with a bit of strength (ie a Cabernet based rose).
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