Today: A sweet and savory focaccia that's suited for any time and any place.
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This focaccia can be a first course, a cheese course, a teatime snack, or a brunch food. In other words, it's fabulous at any time. Not-too-sweet preserves dancing with savory flavors: one of my favorite performances.
This dough is my go-to for pizza and almost any flatbread-type recipe. It’s quite wet, which means that it's soft and full of bubbles when baked. The bubbles get larger, and the tangy-sour flavor deepens with a longer, cooler rise.
1 1/2 teaspoons active dry yeast 1 cup warm water 2 1/2 to 3 cups all-purpose flour 3 tablespoons olive oil, plus extra for the bowl 1 teaspoon chopped fresh rosemary 2 teaspoons kosher salt
For the topping:
2 tablespoons olive oil, plus more for brushing 2 medium onions, halved lengthwise and sliced into thin half-moons 2 cups sliced fennel Kosher salt and freshly ground pepper 8 ounces apricot jam 4 ounces aged, crumbly goat cheese (but fresh is fine, too) Crunchy sea salt
Photo by Christopher Hirsheimer and Melissa Hamilton
Every day this week, we're giving away a copy of Mrs. Wheelbarrow's Practical Pantry! To win today's copy, tell us in the comments: How do you top your focaccia and flatbreads? We'll choose winners this Friday, November 7th. (U.S. entrants only, please!)