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.

butter sauce

this recipe serves as a good reminder to enjoy the pleasures of simplicity. the sauce has three ingredients.  butter.  tomatoes. onion.

it. is. fantastic.

the sauce as it cooks.  notice the onion is just sliced in half and placed in the pot.  no chopping required.

i served it with perciatelli (hollow spaghetti noodles).

SIMPLE TOMATO SAUCE

Ingredients

(Adapted from Marcela Hazan’s The Essentials of Classic Italian Cooking)

28 ounces whole peeled, canned tomatoes (San Marzano, if they are on sale.  any will do.)
5 tablespoons salted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.

Serve with spaghetti.