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FareShare Gazette -- April 2008 Recipes

FareShare Gazette -- April 2008 Recipes is built on Brown Sugar, Taleggio Cheese, Cow S Milk Mozarella Ball, Rapid Rise Yeast, and Unbleached Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 100 g
• 125 g
• 1 1/2 tsp
• 3 1/2 cup
• 2 tbsp
• 1 1/4 tsp
• 2 tbsp
• 3/4 tsp

Method (preview)

1. 1

   Toss the onion with a couple of tablespoons of olive oil and roast for 30 minutes.

2. 2

   Reduce oven temperature to 160C (325F).

3. 3

   Add the balsamic and brown sugar to the onions and stir.

4. 4

   Cover and roast for another hour or until tender.

5. 5

   Meanwhile, make pizza dough and let it double its size.

6. 6

   Knock back and divide into 4 balls.

7. 7

   Roll the dough out to as thin as you can, spread with some leeks, than scatter on some onions, thyme and cheeses and cook in the oven or on a stone, if you have one, until the crust is crisp - about 10 minutes.

8. 8

   Recipe By: Cook's Illustrated

9. 9

   Serving Size: 12 Preparation Time:0:00

10. 10

    Categories: FareShare Gazette April 2008

11. 11

    Boil 1 quart water in saucepan, add potato and simmer until tender.

12. 12

    Drain, cool and put through fine disk on ricer or grate through large holes on box grater.

13. 13

    Reserve 1 1/3 cups lightly packed potato.

14. 14

    In large bowl of electric mixer or workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour and 1/2 cup warm water until combined.

15. 15

    Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes.

16. 16

    Add remaining dough ingredients, including reserved potato.

17. 17

    If using mixer, fit with paddle attachment and mix on low speed (#2 on Kitchen

18. 18

    Transfer dough to lightly oiled bowl, turn to coat with oil and cover tightly with plastic wrap.

19. 19

    Let rise in warm, draft free area until dough is puffy and doubled in volume, about an hour.

20. 20

    With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 jelly roll pan or halve and flatten each piece of dough into 8-inch round on large, generously oiled baking sheet.

21. 21

    Cover dough with lightly greased or oil sprayed plastic wrap; let rise in warm, draft free area until dough is puffy and doubled in volume, 45 minutes to an hour.

22. 22

    Adjust oven rack to lower middle position and heat oven to 425F.

23. 23

    Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.

24. 24

    Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes.

25. 25

    Transfer to wire rack to cool slightly.

26. 26

    Cut into squares or wedges; serve warm.

27. 27

    Tomato Focaccia: Knead a few tomatoes into the dough, season with salt, pepper, basil and oregano. Top with Parmesan cheese.

28. 28

    Sage Focaccia: Add 1 tablespoon chopped fresh sage with dough ingredients and substitute 24 whole sage leaves for rosemary.