Homemade Rosemary Focaccia

On cold January days all I want to do is make homemade soups, stews, and breads.

Last year I was on a quest to make a good crusty rustic Italian bread. I am sorry to say that I am still trying BUT on this baking adventure, I did figure out a pretty good focaccia recipe. 

Dino's Nona would always make focaccia, or pizza as they called it, with potato, it really gives the bread a good rich flavor.  I started with that.  I tried different ways, even using the potato water.I found just boiling a potato and grating it worked the best.  I am very happy with my final product ~ although it will never compare to Nona's...I wonder what her secret was?
 

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Rosemary Focaccia

1 potato peeled and quartered
1 1/2 tsp instant yeast (don't be afraid of the yeast please)
3 1/2 cups unbleached all-purpose flour
1 cup warm water
2 tbsp olive oil plus more for bowl and pan.  Extra virgin is best.
1 1/4 tsp salt

Bring a quart of water to a boil in saucepan; add potato and simmer until tender.  Drain and let cool until it can be handled.  Grate on the large holes of grater and set aside.

Make a starter....In a large bowl, mix the yeast, 1/2 cup of the flour, and 1/2 cup of the warm water with a wooden spoon until combined.  Cover with plastic wrap, and set a plate on top...it needs to be sealed tightly.  Set aside for about 20 minutes until bubbly.

[my baking buddy]

When starter is ready, still using the wooden spoon, add 1 1/2 cups of the flour and mix for about 5 minutes.  Then add 1 1/4 cups more of the flour, the shredded potatoes, olive oil, salt, and remaining 1/2 cup of warm water; continue mixing until the dough comes together. Turn the dough onto a floured surface; knead in remaining 1/4 cups of flour for 5 minutes.  The dough should be sticky (not gooey) and elastic.  Transfer dough to to an oiled bowl, turn to coat with oil, and cover tightly with plastic wrap and towel on top. Let rise in a warm, draft-free place until dough has doubled in size.  About 1 hour.

When ready, with lightly oiled hands, press dough into a very well oiled cookie sheet.  I used a baking stone....it's 10 x 15. Cover again with plastic wrap and towel and let rise until doubled ~ 45 minutes - 1 hour.

Preheat oven to 425 degrees and make topping if desired. 

This focaccia is great plain also, the one thing you have to remember is not to go crazy with the toppings, less is better.  When I make mine plain, I just brush on some olive oil before and after baking.


For rosemary topping, I used about 3 tbsp olive oil, 1 1/2 tbsp chopped fresh rosemary, 1 1/4 tsp sea salt.  (I use Maldon salt, my newest favorite thing!)

When dough is done rising, dimple the dough with your fingers deeply.  Drizzle the dough with the olive oil and sprinkle with rosemary and salt.

Bake about 20 - 25 minutes until crust is golden on bottom.  Transfer to wire rack, brush with a little more olive oil,  and cool slightly.  Cut into squares and serve warm ~ oh my!

*To store, wrap in plastic and then foil.  We also love to slice through the middle of a square and toast.  It's so good.

p.s. you can find the Roasted Chicken and Butternut Soup recipe here.

Happy! Happy! Happy 2014! It's a New Year.

 

This image popped up today on pinterest and it truly feels how I feel about you all.  

Thank you everyone of you for visiting, reading, and commenting on my blog.  It means so much to me.  

Wishing you all the best year ahead.  I'm looking forward to it!

With love ~ Jenn

Christmas in the Country at 1824 Walker Farmhouse

Oh I'm so late in posting these.  After the show I had EVERYTHING to do for Christmas at home.  I have a Christmas bucket list, as my nephew Antonio calls it.  Cookie baking day, shopping, making gingerbread houses, decorating, The Nutcracker....you get the picture.

I've been posting photo's on facebook via instagram of these things and many more. I have to say Instagram has really kept me connected this year because I can take a quick picture and link it to facebook.  (See my "more" tab above for all those external links.)

We had a great time at 1824's Christmas in the Country open house.  Even with a major snow/ice storm the first night, that didn't stop more than 50 cars from coming to our little open house.

The top picture is of the 1824 Walker Farmhouse. It was moved to it's existing location back in 2007.  It was then restored and opened to the public in October 2012.

Janice from The Garden Shed was set up in the basement of the Walker House for Christmas selling her beautiful naturals and having classes on wreath making.  So much fun!

I bought this pretty wreath from Janice!

Around back is where you enter the 1824 Walker Farmhouse.

Inside Audrey had many wonderful early, primitive, and nostalgic antiques.

She started a new venture this year with her own candle line.  They are delightful!!

Audrey and me taking a break :)

I also had my handmades in the 1824 Walker House.

When you leave here you head on over to the barn where you will find an antique co-op shop.

Denise and Melinda from Sister's Three and Me, and Darlene from Red Rabbit Antiques share this spot.  So talented are these ladies!

I shouldn't forget the infamous Henry James who sometimes greets the customers.

I loved this Christmas decorated table with church pews from Sister's Three and Me

 more from Sister's Three and Me

Lovely ladies, Denise and Audrey.

 And a few pretty things from Red Rabbit Antiques....

David, Audrey's husband also talented blacksmith had many wonderful pieces available.

As always it was a joy!!  Many thank you's to all of our sweet customers, who feel more like friends and family to us.  We love you all from the bottom of our hearts.

As another year comes to a close, all of us at the 1824 Walker Farmhouse wish you and your families a very merry Christmas, and a happy and healthy 2014.

The BEST Cherry Pie in the World

....according to my sister-in-law Anne, that is.

I'm posting this one because I love making this pie.  It's fun because of the lattice top.  I think some are afraid to make a lattice top.   I don't know how others make theirs but mine is easy and involves the freezer. 

As you can see, I'm not that great at making a pretty lattice pie.  I make a very "rustic" crust, ie. your Grandma would not approve.  My desserts never look bakery quality.  I guess I make primitives in more ways than one.

   

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Lattice-Top Cherry Pie

1 recipe Pie Dough for double crusts, split in two balls and refrigerated.
Flour for dusting
1/4 Cup Cornstarch
1 1/4 Cups plus 1 TBSP Sugar
1/4 tsp Cinnamon
Pinch Salt
3 (24-ounce) jars Morello cherries, drained.  I used Trader Joe's.  Another good one is from Oregon Fruit Products.  OR if you have access to fresh sour cherries, you need about 6 cups, pitted and drained.
1/4 tsp almond extract

Remove the dough from refrigerator.  Roll into a 15 by 11 inch rectangle about 1/8 inch thick; transfer doughto a baking sheet lined with parchment paper.  With a knife or pizza wheel, trim the long sides of the rectangle to make them straight, then cut the rectangle lengthwise into 8 strips 15 inches long by 1 1/4 inches wide.  Freeze the strips on the baking sheet until firm, about 30 minutes.

Roll the other piece of dough on a lightly floured work surface or between two pieces of wax paper (I use this) into a 12 inch circle.  Transfer and press the dough into a 9 inch pie pan.  Leave the dough that overhangs there and refrigerate.

Remove the dough strips from the freezer.  Make sure they are not to stiff, if they are let them sit for a minute until workable.  Lay 4 of the strips on a piece of parchment.  Fold the first and third strip back, then place a long strip of dough slightly to the right of the center.  Unfold the first and third strip over the perpendicular strip and fold back the second and fourth strip.  Add a second perpendicular strip.  Now unfold the second and fourth strips.  Repeat this with 2 more perpendicular strips (you will have a total of 8 strips of dough, 4 running in each direction).  Freeze the finished lattice until very firm about 15 minutes. 

Adjust the oven rack to lowest position, place a rimmed baking sheet on it, and heat to 500 degrees.

Mix together the cornstarch, 1 - 1 1/4 cups sugar (taste fruit and add amount desired), cinnamon, and salt in a medium bowl.  Stir in the cherries and almond extract.


Turn cherry mixture into the dough-lined pie plate.  Remove the lattice from freezer and place on top of the filled pie. Trim the excess lattice ends, fold the rim of the shell up over the lattice strips, and crimp.  Lightly brush the lattice top with 1 tablespoon water and sprinkle with the remaining tablespoon sugar.

Lower the oven temperature to 425 degrees. Place the pie on the baking sheet and bake until the crust is set and begins to brown, 25 - 30 minutes.  Rotate the pie and reduce the oven temperature to 375 degrees; continue baking until the crust is deep golden brown and the juices bubble, 25 - 30 minutes longer.  Cool the pie on wire rack for at least 2 hours before serving.