OK...I thought this would be a good recipe to post because it kind of bridges the bread week to the Italian week...(is feeling very clever)
(4-6 servings)
1 cup warm tap water 2 1/2 tsp dry yeast 6 Tbsp olive oil 5 cups unbleached all purpose flour 2 tsp salt 2 Tbsp chopped fresh rosemary(or 1 Tbsp dries) plus fresh rosemary sprigs (optional) 1 cup milk 1 tsp kosher salt
Whisk yeast and 3 Tbsp olive oil into the water. In a seperate bowl combine flour, 2 tsp salt, and rosemary. Stir yeast mixture and milk into the flour untill all the flour is evenly moistened, then beat vigorously for 1 minute. Cover and let rise untill doubled, about 1 hour.
Spread about 1 1/2 tsp oil onto 11x17 jelly roll pan. Turn the dough onto the pan and pat and press it to fill the pan completely.If dough resists let it rest a few minutes before continuing. Dimple the surface with fingertips at 2 inch intervals. Drizzle with remaining 1 1/2 Tbsp of oil and sprinkle with kosher salt and the rosemary sprigs. Allow to rise again untill doubled, about 1 hour.
About 20 minutes before baking put a rack in the lower third of the oven and set temp to 450.
Bake 25 minutes untill deep golden. Lift the side of the focccia with a spatula to check the bottom bout halfway through baking time. If it is coloring too fast slide another pan under it to insulate the bottom.
Cool on rack if not serving right away, otherwise remove to a cutting board and slice into narrow slices or squares to split and use for sandwiches.
Zabaglione - my kids favourite 549 Zabaglione - my kids favourite tryxster
This can be as a sauce for a pudding or layered with amaretto biscuits as a pud in it's own right!
Put all of the ingredients into a bain marie, simmering on the lowest setting. Whisk until the sauce become frothy and starts to thicken. Remove the Lemon Rind and Vanilla pod.
If serving as a sauce...thats it!
If as a pudding....layer into a heat proof bowl with biscuits, either serve at once or chill for 2-3 hours.
