Hey everybody! The premier of Under the Apple Tree is today after my Fox11 appearance! Tune in to both!
Here is the focaccia recipe featured in this week’s Under the Apple Tree. I hope you all enjoy the video and try out the recipe!
Chef Todd’s Foccacia with Honey and Rhubarb
Sponge ingredients and process
8 oz flour
6 oz water
.12 oz fresh yeast
Mix in glass bowl until moistened cover with towel and let set at about 70 degrees for 8-16 hours. I get much better results with at least a 12 hour fermentation
12 oz unbleached flour
8 oz whole wheat flour
.12 oz fresh yeast
.5 oz salt
1 oz olive oil
2 oz honey
2 cups chopped rhubarb
Mix ingredients (except rhubarb) in a mixer with dough hook, food processor, or by hand. When it forms a ball, transfer to work surface and knead for 5-10 minutes. You are looking for it to change texture and become smooth and elastic. If you overwork it, the gluten strands will tighten and it will result in a heavy bread.
Pour a little oil in a bowl, put in your dough ball and coat with oil. Cover and let rise 30-45 minutes, until doubled in size.
Punch down and roll in the rhubarb,then roll and stretch dough into a well oiled half-sheet pan and proof (let rise) for another 30 minutes or until doubled in thickness. Top bread with 2oz olive oil and poke holes heavily at regular intervals. Sprinkle with coarse salt and garlic chives (or whatever topping you prefer).
Bake at 400 degrees for 30 minutes.
Quinoa salad w/ Garlic Scape and Basil Pesto
1 # garlic scapes
1 # basil leaves
1 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Place all ingredients in a food processor and process until mostly smooth
3 cups cooked quinoa
2 cups chopped assorted vegetables (asparagus, mushroom, tomato, kohlrabi, or whatever you have on hand)
½ cup dried fruit
2 cups pesto
Toss all ingredients together until well coated. Serve on a bed of greens for added coolness!
Have a great weekend!
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