Hi everyone! It's been quite awhile since my last entry. Although I still remain undecided regarding the future of the blog, I could no longer ignore all the wonderful individuals who continue to visit Anna's Table and take the time to leave comments. Upon viewing the site, I was 'gobsmacked' by the continued interest in the no-knead bread recipe. In fact during my absence many of your questions regarding the recipe where answered by fellow readers. Maybe it was this sense of community spirit which drew me back to the fold.
I thought it would be appropriate to share once more, an earlier post in which I used the no-knead bread recipe. The only minor change to Jim Lahey's (Sullivan Bakery in New York) original recipe is the addition of three tablespoons of olive oil.
No-Knead Tomato FocacciaSusie the Foodie blog, who introduced me to the whole "tagging" concept. Unable to post her own tutorial in time, Susie kindly redirected her loyal readers to my post. Known for her openness and her supportive assistance, Susie's generous gesture resulted in an influx of new traffic to my no-knead bread post. As promised, Susie did post her full recipe tutorial today. I do hope you get a chance to visit her wonderful blog at http://suziethefoodie.blogspot.com/
Realizing I had small cherry tomatoes nearing their end but still edible, my plain rosemary and garlic no-knead focaccia was about to get a make-over. The topping is as easy as making a salad, and just as refreshing.
Using the same no-knead bread recipe, and by just adding 3 tablespoons of light virgin olive oil to the basic recipe will give you a tasty and airy dough.
3 cups all purpose flour
1/4 teaspoon dry yeast
1 1/2 teaspoon salt
1 1/2 cup water
3 tablespoons light virgin oil
2 cups cherry tomatoes, cut in half and juice squeezed out
1 garlic clove finely minced
1 tablespoon dried oregano
2-3 tablespoons extra virgin oil
2 tablespoons grated parmigiano reggiano
salt and pepper to taste
1/2 -3/4 cup smoked mozzarella,diced
The night before:
Pour in 1 1/2 cup of water, 3 tablespoons of light virgin oil, and mix. Pull together the dough using your hands or a wooden spoon.
Scrape any excess flour from the bottom and sides of the bowl, making sure the ingredients are well incorporated and form into a ball. The dough will have a stringy texture.
Place a piece of plastic wrap on the bowl to avoid the dough from drying out. Allow to rise in a warm dry, and draft free place for at least 12 hours and up to 24 hours. The photo to the right is dough that has risen overnight.
The next day:
Transfer the dough to a greased and floured 12 " pizza tray. Dust the dough lightly with flour, and with your hands spread out to the edges of your pizza pan, forming a disk. Drizzle with oil and season with salt. Sprinkle fresh or dried rosemary on the top. Place in a draft free place to allow to rise a second time for 1-2 hours
While the dough is rising, prepare the topping by adding the prepared tomatoes in a bowl and tossing in the olive oil, parmigiano reggiano, the smoked mozzarella, the minced garlic, oregano and seasoning with salt and pepper.
Once the dough has risen a second time spread the tomato cheese topping gently on the focaccia dough.
Bake in a pre-heated 500º F oven for 15-20 minutes.