April 2 – Aperol Spritz & Focaccia with Roasted Garlic, Thyme, and Caramelized Onions
Have you ever used one of those meal kit delivery services? We generally don’t because I usually like to plan and shop and cook around here, and they can be expensive as well. But lately, since all I do is cook, I thought it would be nice for someone else who lives in this house to get that singular satisfaction of putting a meal together. I’ll do the dishes, I promise! So tonight, I have purchased a prepared meal kit for a family member to cook. My husband likes the orderliness of the step-by-step instructions with photos, and the fact that the procurement (no digging through the vegetable drawer) and measurement of ingredients has been done for him. So, I’m off the hook for dinner prep/execution and can focus on my #quarantinecocktail and some incredibly carb-y focaccia to go with it.
Aperol Spritz
Makes 1 cocktail
Let’s keep that Italian vibe going with a classic aperitvo. Loaded focaccia and an Aperol Spritz on a sunny evening; what could be better? This one’s easy, just Prosecco, Aperol, and sparkling water.
3 oz Aperol
3 oz Prosecco
1 oz sparkling water
I like a stemless wine glass for this drink, but you can use any glass. Fill glass halfway with ice. Add Aperol and Prosecco. Top off with sparkling water and garnish with a slice of orange. Cin cin!
Focaccia with Roasted Garlic, Thyme, and Caramelized Onions
This is an easy way to be a successful home bread baker. Although you can certainly use starter to make focaccia, this version is made with easily obtained yeast to make it more accessible to most bakers.
Makes 8-10 servings
2 t instant yeast or 2 1⁄4 t active dry yeast
1 T honey
5 T EVOO
4 c all purpose flour, extra for bench flour
1 c whole wheat flour
1 T kosher salt
Flaky sea salt
Fresh thyme sprigs
20 cloves roasted garlic (technique below)
1⁄2 red onion, thinly sliced
Whisk together the yeast, honey, 2 tablespoons olive oil, and 2 1⁄2 cups lukewarm water in a large bowl. Add the flour and salt and stir with a spoon or spatula to create a shaggy dough. Cover bowl with plastic or a clean kitchen towel and let it rest for 1-2 hours.
Turn the dough out onto a lightly floured work surface. Knead dough about 2 minutes until it’s smooth and taut, incorporating a little flour as needed. Oil the same bowl and return dough to the bowl. Cover and let rise 1 hour.
Heat a medium skillet over medium heat. Add 1 T olive oil and the sliced onions. Sprinkle with a pinch of salt and a pinch of sugar and cook until slightly caramelized and brown, about 10 minutes. Turn off the heat.
Liberally oil a sheet pan (about 12”x17”) using about 2 T olive oil. Turn the dough out into the pan and gently coax it into a rectangle. Try not to stretch it too much, and it doesn’t have to fit all the way into the corners of the pan. As it proofs, it will grow and expand. Cover surface with 2 T olive oil and let it proof in a warm spot for 45 minutes, until it looks puffed up. Preheat oven to 425 (use convection setting if you have it).
Dimple to top of the dough with your fingertips. Scatter caramelized onions, roasted garlic cloves, and thyme leaves over the dough. Add more olive oil (1-2 T) and sprinkle with flaky sea salt. Bake for 35-40 until golden brown.
Roasted Garlic Cloves
30 cloves of garlic, peeled
1⁄2 c olive oil
Preheat oven to 350.
Place garlic and oil in a baking dish and bake 25 minutes. Garlic will be fragrant and soft. Remove from the heat. Once cooled, garlic and oil can be stored together in the refrigerator up to one week. Use oil for salads, use garlic for focaccia, or bruschetta, in sandwiches or salads