I Will Be Your Tootsie Wootsie with Porcini, Olive and Rosemary Focaccia
Today is better for anyone that read yesterday’s post. I felt slightly improved just writing about the dentist issue (and a few other things) and today is Friday. I’ve decided not to worry too much more until I hear the verdict from the oral surgeon. I do not foresee anything positive coming from this; I’m still living in reality.
Let’s get out of reality and talk about musicals. I often imagine real-life situations with people breaking into song and dance. Everyone seems to know the words and dance moves and I would love, if just once in my life, I saw this somewhere unexpected-maybe the motor vehicle line or the bank. I’m going to go crazy and say at the grocery store. If I can’t have that, I want to choose a song (like Peter Griffin in the Family Guy) that follows me around for the day- like when I enter a room. I don’t want to choose just one so it would need to change every day. Everyone could have their own daily theme song!
I was actually trying to talk about how we watched Meet Me In St. Louis the other day with Judy Garland. I purely wanted to see this for the Christmas dance portion (where her grandpa dances around the Christmas tree to hand her off, to her surprise, to her boyfriend who wasn’t going to make it) and the song Have Yourself a Merry Little Christmas. I love Judy Garland’s voice.
I enjoy watching that movie around this time of year. I think we’re watching It’s a Wonderful Life (love Jimmy Stewart and Donna Reed) and Elf this weekend then, my all-time favorite is saved for our arrival home- A Christmas Story (you’ll shoot your eye out). We set the tv to TBS, or whatever channel repeats it for 24 hours, and watch it at least two or three times. What other holiday movies should I watch?
I’ve never made focaccia until yesterday. I thought it would be difficult but compared to other breads, this was a cinch. There was no intention to make this until I came across a porcini, olive and rosemary recipe on epicurious.com from a 1994 Bon Appetit issue. I had an ounce of dried porcini mushrooms leftover from turkey time and olive salad that I picked up for no reason at Target. (I think because I love to put it on sandwiches but I didn’t have anything else to make them-oops.) I think this would make an awesome appetizer with a dip or some marinara sauce for a holiday party. I realize the ingredients seem specific but I came across a rosemary focaccia recipe (click that for the recipe) that I am passing on so that you don’t have to worry about the mushrooms and olives if you aren’t a fan or don’t want to buy all of those ingredients.
Porcini, Olive and Rosemary Focaccia from Bon Appetit
Serves 8 large pieces
1 oz. dried porcini mushrooms, reconstituted in 1 cup hot water (see directions below)
1 envelope dry yeast
1/4 cup olive oil
2 tsp coarse salt
2 tsp chopped fresh rosemary
2 cups plus 4 tbsp (about) unbleached all purpose flour
1/2 cup coarsely chopped pitted brine-cured olives (such as kalamata)
Reconstituted porcini mushroom:
1 oz. dried porcini mushrooms
1 cup hot water
Reconstituted porcini mushroom: Combine porcini and water in medium bowl. Let stand until porcini soften, about 40 minutes. Pour mixture into strainer set over a small bowl. Press porcini to release excess liquid. Coarsely chop porcini. Pour soaking liquid into measuring cup, leaving any sediment behind and reserve soaking liquid.
Add enough hot water to porcini soaking liquid to measure 3/4 cup (I had just that so I didn’t add any more) if necessary. Heat liquid in small saucepan to 105°F to 115°F. Pour into a food processor and sprinkle the yeast over. Let stand until yeast dissolves, about 12 minutes. Add the oil, 1 tsp of salt and 1 tsp of rosemary. Process for 3 seconds. Add 2 cups plus 2 to 4 tablespoons of flour and process until moist clumps form, adding more flour if necessary. Mix in olives, using 4 on/off turns. Turn out dough into large bowl. Add porcini and knead until mixed in (dough will be firm and sticky).
Generously flour heavy large baking sheet. Turn out dough onto sheet. Using floured hands, press out dough to irregular 13 x 9-inch rectangle. Sprinkle dough with remaining 1 tsp of salt and 1 tsp of rosemary. Cover baking sheet with plastic wrap. Let dough rise in warm draft-free area until puffy, about 1 hour.
Preheat the oven to 400 and bake the bread until crusty, about 20-25 minutes. Serve warm or at room temperature.