The Pembrooke’s Focaccia
Flashback 1997. For the past two weeks, upon my arrival at work, I am greeted by a tower of styrofoam containers set on the receptionist’s desk and the heavenly smell from the bacon that they hold inside. One of the girls from the advertising department comes in to whisk the containers away before the bacon and eggs cool. When I inquire why the ladies of advertising are eating this for breakfast each day, she tells me about the no-carbohydrate diet they’re trying in attempt to get from a size 4 to Nirvana. I think it sad that an egg-over-easy would never meet its perfect partner in a piece of toasted rye. Equally as unappealing is a juicy cheeseburger sans bun and the accompanying French fries. When she asks if I’d like to participate in their newfound diet, my reply is visceral.
“I’d rather be dead.”
Truthfully, I could probably live for a while without potatoes or pasta, but the thought of not eating bread for even a short period of time seems unimaginable. After all, bread IS breakfast. Think flaky croissants, New-York bagels, blueberry muffins, and the occasional Dunkin Donut. My mother used to fry leftover bread in salted butter for breakfast. The crusty, golden exterior yielded to a wonderful chewy inside. It was, and still is, one of my most favorite things to eat. And of course there’s pizza! If one doesn’t indulge to the point of overeating, what’s the harm? Pizza’s cousin, focaccia is just as satisfying. This one topped with fresh rosemary, garlic, sautéed onion and Pecorino Romano creates harmony as well as a flavorful punch. I shall hail the crusty bread that cradles it all forever.
Indulge. Life is truly, truly short.
The Pembrooke’s Focaccia
Good quality store-bought pizza dough or homemade (see recipe below)
1 large onion, thinly sliced
1/4 cup olive oil plus extra for drizzling
3 gloves of garlic, thinly sliced
2-3 tablespoons freshly-chopped rosemary
1 to 1 1/2 cup grated Pecorino Romano cheese
Handful of chopped basil
The night before: Coat the entire ball of dough with olive oil. Place into a large pot and cover with a lid or a dishtowel. Let it rise overnight.
Pre-heat oven to 500 degrees.
Drizzle olive oil on the bottom of a large cookie tray. Carefully remove the dough from the pot and gently stretch the dough to fill out the tray. Using the tips of your fingers, press into the dough row by row so there are circular indentations throughout. Let dough sit while making the topping.
Heat a frying pan on medium heat. Add olive oil and onions and sauté until onions are soft, about 5-8 minutes. Scatter the onions and all the drippings from the pan on top of the dough. Spread garlic slices and rosemary on top of the onions. Sprinkle the cheese on top. Bake until the bread is golden, about 10-15 minutes. Sprinkle fresh basil and a drizzle of olive oil on top before serving
Homemade Dough (recipe courtesy of The New Basics Cookbook)
1 cup warm water
1 package active dry yeast
2 1/2 to 3 cups unbleached all-purpose flour
2 tablespoons olive oil
1/2 teaspoon salt
Combine the water, yeast and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt and remaining flour. With your hands, work the dough until it holds its shape. Place the dough on a lightly-floured surface and knead until it is smooth and elastic, about 5 minutes.
Transfer the dough to a lightly oiled 2-quart pot or bowl and cover until it rises.
