In last week’s delivery from Kula Fields, I got a papaya, bananas, lettuce, tomatoes, zucchini and some rosemary. My all time favorite food involving rosemary is the focaccia bread that is served at Casanova while you are waiting for your entree to arrive. It’s hot, toasty on the outside and chewy on the inside, and served with a dipping bowl of olive oil and balsamic vinegar. The pizza there is heavenly, but i would almost go up there just to eat the focaccia. Recently, i’ve been working on making it at home, with the help of my bread maker. It saves me a drive up to Makawao!
Rosemary Focaccia Recipe- Bread Machine
for the dough
- scant 1 cup water
- 1 tablespoon olive oil
- 3 cups while flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon yeast
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped onion
- 2 tablespoon olive oil
- 2 tablespoons chopped rosemary
- 2 teaspoons coarse sea salt
- make the dough according to your bread machine’s instructions, on dough setting
- remove dough when cycle complete, place on floured surface, gently mix in the mix-ins
- set in lightly oiled 10-11 inch round cake or pizza pan (mine is 8 or 9 inches, and it comes out fine in 20 min)
- shape into a ball, then flatten to size of pan. put in pan and cover with oiled plastic wrap and let rise again for 20 min.
- make deep dimples in the dough with your fingers, cover again and rise for 10-15 min
- preheat oven to 400 degrees F
- drizzle olive oil and add toppings.
- bake for 20-25 min
The focaccia is pictured with the Veggie Latka, but I’m not sharing the recipe here. Why not? Because it was a pain in the butt to make, and it really wasn’t that tasty. I’m not sure why I thought that mixing shredded potatoes, zucchini and carrots with bread crumbs and frying would make them tasty, but they really weren’t. I’m sure you could doctor them up with some spices, but if I’m going to do that, I might as well make the zucchini crab cakes (they don’t have crab, but if you use Old Bay it tastes like it does!). The recipe is from Parenting magazine, and I tried to find it online so I could at least put the link, but of course I can’t find it . (why would they put a recipe online if they put it in the magazine?) Regardless, just use the standard latka recipe and replace 1/4 of the potato with 1 shredded zucchini and 1 shredded carrot. The real point is, though, that I’m surprised a parenting magazine would have a recipe that is so difficult and time lengthy to prepare (at least with a teething baby screaming and pulling at your leg the whole time).