It’s back to school tomorrow! I think right now my biggest fear about going back is that the high temperature for tomorrow is 18 degrees!! That’s insane! It’s cold and snowy now, but that’s just freezing. I’m going to have to put on some major layers to make the 25 minutes trek to my morning class. I don’t have high hopes for the rest of the month for it to get any warmer. The forecast doesn’t seem to want to get much above 30 for the rest of the week. Oh well. I guess I’ll just be doing some more warm baking 🙂
I really wish that I made bread more often. It really is not that difficult if you spend even just a few minutes figuring out what you’re going to be doing. I think I’ll be tacking onto my New Year’s Resolution of baking/posting more to start making more bread. This focaccia pizza seemed like the perfect plunge into bread making territory atsthe focaccia dough was very easy to make and with the added toppings, it was the perfect dinner. I’ve made bread in the past, but never really by myself, so after making this, I think I have given myself a boost of confidence to try and make some more bread in the future.
FOCACCIA WITH CARAMELIZED ONION, BLUE CHEESE AND PEAR
(Adapted from Food & Wine Magazine)
- 1 cup warm water
- 1 package active dry yeast
- 1/2 teaspoon honey
- 2 1/2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 large onion, thinly sliced
- 1 teaspoon light brown sugar
- 1 large Bosc pear, cored and sliced
- 1/2 cup crumbled blue cheese
1) In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes.
2) Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
3) Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
4) Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
5) Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
6) Enjoy 🙂