ligurian focaccia

this focaccia was reminiscent of what is served in cinque terre. before walking the five towns, we filled our backpacks with each flavor of focaccia from the bakery and off we went on the day's journey by the sea. for this batch, i tried half red onion and half large-flaked sea salt.

the rising dough.

ligurian focaccia (red onion & sea salt)

cinque terre.

LIGURIAN FOCACCIA
2 1/4 tsp active dry yeast / 7 gram or 1/4 oz. packet
1/2 tsp sugar
1 cup warm water
1/2 cup olive oil
3 cups bread flour
1 tsp salt
1/4 cup thinly sliced red onion (optional)

Place yeast and sugar in a small bowl. Cover with warm water and stir.  Let stand 10 minutes, until the yeast has developed.  You'll know if the yeast is ready when the top of the mixture turns foamy.  Add the olive oil to the yeast mixture and stir. Combine salt and flour.  Slowly stir in yeast mixture and mix with a wooden spoon until a sticky dough forms. Knead the dough 2-3 minutes on a floured work surface.  Shape the dough into a ball and place into an oiled bowl.  Cover with a towel and leave to rise for 2 hours in a warm spot. 

Lightly oil a cookie sheet.  Once dough has risen for the full two hours, roll out the dough on your oiled cookie sheet.  Pat dough slightly into desired shape.  Use the handle end of a wooden spoon to poke dough in rows (prevents bubbling), pokes should be 2-3 inches apart.  Let rise for another hour and bake in a 450 degree oven for 15-25 minutes.

holy hot basil

delicious with a runny fried egg on top. excellent for dinner parties, total cooking time is ~7 minutes.

holy hot basil
[neua pat bai grapao]

10 garlic cloves, peeled & chopped
8 bird's eye chilies, chopped
pinch of salt
1/2 cup fish sauce
2 tbsp white sugar
1/4 cup stock or water
2 large handfuls of holy basil
ground pork or chopped beef
4 tbsp vegetable oil
2 eggs

Serve w/ steamed thai sticky rice [thai glutinous rice]

Preparation
Coarsely chop garlics with chilies & salt.
Heat a oiled wok over high heat, add in 2 tbsp vegetable oil, fry two eggs until just cooked & yolks still runny, spoon oil over the top to ensure top is cooked well. Lift eggs out & set aside.

Add remaining 2 tbsp of oil to wok.  Once oil is hot, add in garlic, chili & salt mixture.  Stir fry quickly, don't allow the garlic to brown.  Add in the beef or pork and stir fry until just cooked through.  Add in the fish sauce, fish sauce & sugar to your taste.  Add stock or water and simmer quickly.  Add in the holy basil, once wilted remove dish from heat.  

Serve with thai sticky rice & top holy hot basil dish with one fried egg.