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    SAGE-ONION FOCACCIA
    from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

    "My style of cooking is mainly vegetarian and I love to use seasonal produce to inspire me. Although our growing season is relatively short here on the Main coast, can purchase fresh from some of the local farms that manage to have goods to market as early as mid-May. These keep me supplied until my own garden starts to yield. With the fresh young sage leaves and summer onions, picnics and focaccia come to mind."

    -Karen Turner (South Portland, ME)

    Makes one 12-inch focaccia
    INGREDIENTS (CLICK TO BUY)

    1 cup warm water
    1 teaspoon (about 1 1/2 packages) active dry yeast
    2 teaspoons sugar
    2 tablespoons olive oil
    2 teaspoons salt
    1 medium onion, finely chopped
    2 tablespoons chopped fresh sage leaves
    1/3 cup grated Parmesan cheese
    1 cup semolina flour
    1 1/2 cups all-purpose flour
    Extra olive oil, for coating the rising dough, greasing the baking pan, and brushing the focaccia
    Extra flour; for rolling out the focaccia
    Cornmeal, for dusting the baking pan

    Print recipe
    PREPARATION

    1. Combine the water, yeast, and sugar in a large bowl. Set aside for 5 minutes, until bubbly.
    2. Add the oil, salt, onion, sage, Parmesan, semolina flour, and 1/2 cup of the all-purpose flour to the bowl. Mix until well blended but still wet, about 3 minutes.
    3. Gradually add the remaining all-purpose flour and beat until the mixture gathers into a dough ball. Place the ball on a floured board and knead for 5 minutes, adding more flour to keep from sticking. Or use the dough hook of an electric mixer and knead for 2 to 3 minutes, or until the dough is smooth an elastic.
    4. Coat the dough ball with a little olive oil and return it to the bowl. Cover and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
    5. Lightly grease a 12 by 12-inch or larger sheet pan or pizza pan. Sprinkle a light coating of cornmeal over the pan.
    6. Transfer the dough to a floured surface and roll it out into a disc 10 to 12 inches in diameter and 1/2 inch thick. Place the disc on the pan and, with your fingertips, dimple it deeply. Cover and set aside to rise again for 30 minutes.
    7. Preheat the oven to 400°F.
    8. Bake for 10 minutes, spraying the oven with water 3 times to create steam. Continue baking undisturbed for 10 to 15 minutes more, or until golden around the edges. Remove and cool to room temperature, then slice and serve.



    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Sage - $1.99/ea
     Farm Fresh
     
      Bel Aria OO Italian Flour
    This product is currently unavailable.
     
      Fleischmann's Active Dry Yeast - $3.19/ea
     3pk
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $10.99/ea
     25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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