butterscotchblastoff

Kick start your day with a good breakfast

A Breakfast Surprise

on February 16, 2014

Who’d have thought you could get breakfast from a cookbook like this?

by Rick Marzullo O'Connell; (c) Copyright 1991; HarperCollins Publishers;

 (c) Copyright 1991; HarperCollins Publishers

I usually use this for serving company a delicious recipe for Chicken Breasts With Artichokes, Cream, and Tomatoes. Chuck loves it for the White Beans With Tuna. Yesterday, I got a craving for rosemary focaccia for a savory breakfast. I had coincidentally just bought a freezer-ful of frozen fruit: blueberries, peaches, and strawberries. What should my eye fall on in this book but Blueberry Focaccia: “this combination is not as untraditional as it may seem. It is inspired by Italian flat breads baked with wine grapes and rosemary, called schiacciate con l’uva. Serve with a dab of sour cream or mascarpone cheese.” Well, there’s the answer for that last bit of crème fraîche I bought last week for a lemon tea bread.

I halved the recipe and used an 8x8 pan. Savory rosemary and garlic focaccia tomorrow!

I halved the recipe and used an 8×8 pan. Savory rosemary and garlic focaccia tomorrow!

Now that I’ve tasted this, a sweet whipped cream would better complement the tartness of the berries (I used a light, light hand with the sugar).

It starts with a traditional pizza dough:

1 cup warm water (about 100°)

¼ teaspoon sugar

1 envelope (¼ ounce) active dry yeast

3 cups unbleached all-purpose flour

1 teaspoon salt

1 tablespoon olive oil

1. In a small bowl, combine ¼ cup water with sugar and yeast. Let stand in a warm place for 10 to 12 minutes. The yeast will become bubbly and give off a yeasty odor.

2. In another bowl, combine flour and salt. Make a well in flour, add proofed yeast, remaining ¾ cup warm water, and olive oil. Begin mixing flour and liquid together with your hand; mix until you form a dough that cleans sides of bowl.

3. Clean off your hands.  Lightly flour a work surface. Place dough on surface and begin to knead with heel of your hand, turning and folding dough as you knead it. Knead 5 to 8 minutes, or until dough becomes smooth and elastic. Put dough into a clean bowl and let rise, covered with a kitchen towel, in a warm place (75° to 80°) 1 to 2 hours, until doubled in bulk.

4. At this point, punch dough down with fist. Knead 1 minute. You are now ready to shape dough according to recipe.

Then we move onto the focaccia:

4 tablespoons butter, melted

1 recipe traditional pizza dough

1 cup blueberries

¾ cup sugar

1. Preheat over to 350°. Brush a 10 x 8-inch pan with 1 tablespoon butter. Pat or roll dough to fit pan. Brush surface with remaining 3 tablespoons butter. Indent surface of dough by pressing all over with your fingertips. Top with blueberries and sugar, pressing gently into dough.

2. Let dough rise, covered with a kitchen towel, in a warm place 45 minutes, or until doubled in bulk.

3. Bake focaccia 30 minutes, or until puffy and lightly golden.

 

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