Flatbread in 5: Rosemary & Onion Focaccia Bread

The base for this recipe is the Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day that I recently posted. It's a recipe I found on Jeff Hertzberg and Zoë Francois' website BreadIn5 and adapted it slightly to utilize the equipment I have on hand.

The recipe specifies using a baking stone. I do not have one but I do have a flat cast iron skillet that I substituted with no problem.

When Jeff demonstrated at the 2017 National Festival of Breads he mentioned, "The smaller the oven, the better flatbreads brown." That means our countertop Breville oven was perfect for baking this focaccia. The bread was crisp on the outside and tender on the inside. Delicious to eat as bread or to slice open and fill with sandwich ingredients. 

Rosemary and Onion Focaccia Bread
1/4 medium white or yellow onion, thinly sliced
4 tablespoons extra virgin olive oil, divided

Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day
3/4 teaspoon dried rosemary leaves  (or 1 1/2 teaspoons fresh)
Coarse salt

1. Preheat a baking stone near the middle of the oven to 425°.

   

   I don't have a baking stone so I used a flat cast iron skillet. 

2. Pour 2 tablespoons of olive oil into a 9” cake pan (square or round)  and evenly coat the bottom of the pan. Set aside.
3. In a skillet, sweat the onions slices over low to medium heat in 2 tablespoons of olive oil until softened but not browned (if you brown the onions they’ll burn in the oven). Set aside to cool slightly.
   
4. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece. 
   
5. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
   
6. Using your hands, flatten it into a 1/2” thick round. Place the dough top side down into the cake pan, and move it around a bit to cover it in olive oil. Turn the dough over, cover the pan with plastic wrap, and let it rest for 10 to 15 minutes.
   
7. Use your hands to gently push the dough to the edges of the cake pan. Arrange the onions over the surface of the dough, leaving about a 1” border at the edges. Allow some of the dough surface to show through the onion. You may not need to use all of the onions—if you can’t see much dough surface, you’re using too many and your focaccia won’t brown attractively. Sprinkle with rosemary and coarse salt (to taste).
   
8. Cover the pan with plastic wrap, and allow the focaccia to rest and rise for 20 minutes.
9. After the focaccia has rested, place the cake pan on the baking stone in the oven. Bake for 25 minutes, or until the crust is medium brown and crisp on the bottom. Be careful not to burn the onions. The baking time will vary according to the focaccia’s thickness.
   
10. Cut into squares or wedges and serve warm.

    

    Turkey sandwich between sliced Focaccia bread w/ potato salad on the side.

Recipe without photos . . .   Rosemary and Onion Focaccia Bread

1/4 medium white or yellow onion, thinly sliced
4 tablespoons extra virgin olive oil, divided

Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day
3/4 teaspoon dried rosemary leaves (or 1 1/2 teaspoons fresh)
Coarse salt

1. Preheat a baking stone near the middle of the oven to 425°.
2. Pour 2 tablespoons of olive oil into a 9” cake pan (square or round)  and evenly coat the bottom of the pan. Set aside.
3. In a skillet, sweat the onions slices over low to medium heat in 2 tablespoons of olive oil until softened but not browned (if you brown the onions they’ll burn in the oven). Set aside to cool slightly.
4. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece. 
5. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Using your hands, flatten it into a 1/2” thick round. Place the dough top side down into the cake pan, and move it around a bit to cover it in olive oil. Turn the dough over, cover the pan with plastic wrap, and let it rest for 10 to 15 minutes.
7. Use your hands to gently push the dough to the edges of the cake pan. Arrange the onions over the surface of the dough, leaving about a 1” border at the edges. Allow some of the dough surface to show through the onion. You may not need to use all of the onions—if you can’t see much dough surface, you’re using too many and your focaccia won’t brown attractively. Sprinkle with rosemary and coarse salt (to taste).
8. Cover the pan with plastic wrap, and allow the focaccia to rest and rise for 20 minutes.
9. After the focaccia has rested, place the cake pan on the baking stone in the oven. Bake for 25 minutes, or until the crust is medium brown and crisp on the bottom. Be careful not to burn the onions. The baking time will vary according to the focaccia’s thickness.
10. Cut into squares or wedges and serve warm.

Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day

Jeff Hertzberg was one of the featured speakers at the 2017 National Festival of Breads held in Manhattan KS. He demonstrated recipes from the 2011 edition of Artisan Pizza and Flatbread In Five Minutes a Day. The book is one of many written by Herbzberg and Zoë Francois featuring their revolutionary method for bread making. Ingredients are literally thrown into a container and allowed to ferment; the gluten develops during the fermentation process without any kneading. Although the dough can be used within 3 hours, it’s best to let it set overnight; it is usable for up to 14 days and develops sourdough characteristics as it ages.

The dough used for flatbreads does contain oil unlike some of their other basic doughs.

Like the other 5-minute-recipes, this is a wet dough that does requires special attention that is detailed in each recipe.

Special equipment includes a baking stone and a peel for pizza making. I have neither but achieved great results using what I had . . . I’ll explain in the recipes that will follow — recipes that use the oil dough to make focaccia, pizza, pitta and other flatbreads.

Jeff Hertzberg @ 2017 National Festival of Breads in Manhattan, KS  
Check out Jeff & Zoë's website @ BreadIn5.

Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day

Makes enough dough for at least eight ½-pound pizzas or flatbreads (about 12” across.) The recipe is easily doubled or halved.
3 1/4 cups lukewarm water (100° F or below)
1/4 cup olive oil
1 tablespoon granulated yeast 1 1/2 tablespoons kosher salt
1 tablespoon granulated sugar, honey, malt powder, or agave syrup
7 1/2 cups (scoop and sweep) unbleached all-purpose flour

1. Add olive oil, yeast, salt, and sweeteners to the water in a 5-qart bowl or in a lidded (not airtight) plastic food container.
2. Measure the flour using a “scoop-and-sweep” method (scoop flour and level off the top). Then mix in the flour. Although the original directions say to add the flour all at once, I find that I have an easier time incorporating it all evenly if I add half, stir and then add the last half. Don’t knead, it isn’t necessary.
   
   
   
   
3. Allow to rise: Cover with a lid (not airtight), leave it open a crack for the first 48 hours. (I cover the top of the dough very loosely with plastic wrap to prevent drying). Allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours. Do NOT punch dough the dough!
4. After rising, refrigerate and use over the next 14 days; the dough will develop sourdough characteristics with storage. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. Once refrigerated, the dough will collapse, and it will never rise again the container—that’s normal.

   

   
   Use this oil dough to make make focaccia, pizza, pita and other flatbreads . . .

Parmesan & Thyme Focaccia

Rosemary & Onion Focaccia

Pizza Margherita

Cheeseburger Pizza

Recipe without photos . . .

Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day

Makes enough dough for at least eight ½-pound pizzas or flatbreads (about 12” across.) The recipe is easily doubled or halved.
3 1/4 cups lukewarm water (100° F or below)
1/4 cup olive oil
1 tablespoon granulated yeast 1 1/2 tablespoons kosher salt
1 tablespoon granulated sugar, honey, malt powder, or agave syrup
7 1/2 cups (scoop and sweep) unbleached all-purpose flour

1. Add olive oil, yeast, salt, and sweeteners to the water in a 5-qart bowl or in a lidded (not airtight) plastic food container.
2. Measure the flour using a “scoop-and-sweep” method (scoop flour and level off the top). Then mix in the flour. Although the original directions say to add the flour all at once, I find that I have an easier time incorporating it all evenly if I add half, stir and then add the last half. Don’t knead, it isn’t necessary.
3. Allow to rise: Cover with a lid (not airtight), leave it open a crack for the first 48 hours. (I cover the top of the dough very loosely with plastic wrap to prevent drying). Allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours. Do NOT punch dough the dough!
4. After rising, refrigerate and use over the next 14 days; the dough will develop sourdough characteristics with storage. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. Once refrigerated, the dough will collapse, and it will never rise again the container—that’s normal.

Use this oil dough to make make focaccia, pizza, pita and other flatbreads.

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Cilantro Lime Rice -- full of flavor!

Instead of just plain rice, I made this to use in our Amish Mexican-style Haystacks. Definitely gave it a flavor boost!

I'd also serve it with chicken, steak, shrimp, maybe even with Asian food.

Cilantro Lime Rice    6 servings

2 tablespoons olive oil

1 1/2 cups basmati long grain brown or white rice

1 clove garlic, minced

2 1/4 cups chicken broth or water

1 teaspoon kosher salt

Zest of one lime

3 tablespoons fresh lime juice

1 cup lightly packed chopped cilantro, leaves and tender stems

1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
   
2. Add the garlic and cook a minute more.
3. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
   
   
   
   
4. Cook rice undisturbed according to package directions (usually about 40 to 50 minutes for brown and about 20 minutes for white); remove from heat and let sit for 10 minutes.
5. Fluff the rice with a fork.
6. Right before serving: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Recipe without photos . . .

Cilantro Lime Rice    6 servings 

2 tablespoons olive oil

1 1/2 cups basmati long grain brown or white rice

1 clove garlic, minced

2 1/4 cups chicken broth or water

1 teaspoon kosher salt

Zest of one lime

3 tablespoons fresh lime juice

1 cup lightly packed chopped cilantro, leaves and tender stems

1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
2. Add the garlic and cook a minute more.
3. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
4. Cook rice undisturbed according to package directions (usually about 40 to 50 minutes for brown and about 20 minutes for white); remove from heat and let sit for 10 minutes.
5. Fluff the rice with a fork.
6. Right before serving: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Amish Mexican-style Haystacks

Haystacks – are they Amish or simply a deconstructed Mexican dish? I’m not sure but I am sure they are a FUN way to serve either a large or small crowd. Everything can be prepped ahead and then everyone custom stacks his or her own plate. Even vegetarians or vegans can build a substantial meal.

After seeing a recipe for Haystacks in a novel I was reading about an Amish cooking class (Wanda E. Brunstetter’s The Seekers), I began searching the internet for ideas + consulted with a friend who also makes them. Seems there are a range of toppings that can be included so I selected my favorites + made a few adjustments here and there.

Here are some of the other ideas I ran across: instead of tortilla chips, use corn chips or saltines crackers. Other additions: chopped hard cooked eggs, chopped celery, coconut (a friend swears by it), raisins, different types of beans, chopped nuts such as pecans, cheese sauce (the one in the novel is made from 2 cans of condensed cheese soup mixed with a can of condensed milk – needless to say, I did NOT go with that option), green olives instead of black, shredded carrots, bacon, guacamole, dressings such as Ranch or oil & vinegar . . . or, obviously just about anything you might want to add to the mix!

No matter what ingredients you decide on, adjust the amounts to fit the preferences of your guests.

Dinner party with bowls of Haystack ingredients in the center of the table.

Amish Mexican-style Haystacks   Serves 12 to 14 people

3 lb. ground beef

1 pkg. (1.25 oz.) or 2 tablespoons taco seasoning mix + ½ cup water 

Dressing: 2 cups+ salsa + 1 cup sour cream + 1 tablespoon dry Ranch dressing mix

2 cups cooked rice – I jazzed mine up & made Cilantro-Lime Rice

About ½ lb. tortilla chips, lightly crushed

2 heads iceberg lettuce, chopped

6 to 8 tomatoes, diced

1 cup finely chopped onions

1 cup bell finely chopped bell peppers

¼ cup finely chopped jalapeño peppers

1 to 2 (15.5 oz.) cans pinto beans, drained & rinsed

1 (6 oz.) can black olives, sliced

1 ½ cups grated Cheddar cheese

1 cup roasted sunflower seeds

1. Brown ground beef. Then add taco seasoning and water and simmer until water is absorbed.
   
   
   
2. Mix salsa with sour cream to create a dressing, adding more salsa if desired.
   
3. Prepare rice.
   
4. Chop and assemble other ingredients.
5. Set out and let guest prepare his/her own stack.

 Recipe without photos . . .

Amish Mexican-style Haystacks   Serves 12 to 14 people

3 lb. ground beef

1 pkg. (1.25 oz.) or 2 tablespoons taco seasoning mix + ½ cup water 

Dressing: 2 cups+ salsa + 1 cup sour cream + 1 tablespoon dry Ranch dressing mix 

2 cups cooked rice – I jazzed mine up & made Cilantro-Lime Rice 

About ½ lb. tortilla chips, lightly crushed

2 heads iceberg lettuce, chopped 

6 to 8 tomatoes, diced

1 cup finely chopped onions

1 cup bell finely chopped bell peppers

¼ cup finely chopped jalapeño peppers

1 to 2 (15.5 oz.) cans pinto beans, drained & rinsed

1 (6 oz.) can black olives, sliced 

1 ½ cups grated Cheddar cheese

1 cup roasted sunflower seeds

1. Brown ground beef. Then add taco seasoning and water and simmer until water is absorbed.
2. Mix salsa with sour cream to create a dressing, adding more salsa if desired.
3. Prepare rice.
4. Chop and assemble other ingredients.
5. Set out and let guest prepare his/her own stack.

Quick & Easy Marinara Sauce

So easy and quick that we used this recipe in our 2017 summer meatball cooking class for kids. Of course, you can cook it longer than 7 to 10 minutes to develop even more flavor! 

Quick & Easy Marinara Sauce

2 tablespoons olive oil

1 teaspoon minced garlic

1 (28 oz.) can crushed tomatoes

½ teaspoon salt

⅛ teaspoon black pepper

1 teaspoon granulated (white) sugar

1 to 2  tablespoons dried Italian seasoning (or use about 1/4 chopped fresh herbs, such as parsley, oregano, basil if available)

¼ teaspoon crushed red pepper flakes (optional)

1. Heat a medium saucepan over medium-low heat.
2. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it's light brown and fragrant.
3. Add the crushed tomatoes, salt, pepper, sugar, Italian seasoning and crushed red pepper flakes if using; stir to combine.
4. Simmer the sauce for at least 7 to 10 minutes, stirring occasionally.
5. Taste and then add more seasonings as desired.
   
   
   

   

   Our Italian-style Stuffed Zucchini recipe uses this marinara sauce.