This year, like last year, I have gone overboard with my tomatoes and hot peppers (I gave up on sweet peppers as the bugs liked them too much) I am guilty of planting too many, too close, but somehow they produce nicely for me anyway. The only problem is that here in Southern Ontario, I won't see the fruits of my labour until August. Sigh.
Which leaves me with... Herbs! Well, there are greens too but they are a bit small yet. The herbs are lusty and verdant and just waiting to be of use so for this GYO I have baked up a Herb Focaccia to showcase the spring upstarts. Herbs are featured in the dough and as a topping.
1 cup warm water
1 cup warm water
2 1/2 cups unbleached all purpose flour
1 package traditional dry yeast (2 1/4 tsp)
2 tbsp olive oil*
1 tsp kosher salt
1 generous cup chopped fresh herbs - I used chives and oregano
In mixer bowl, combine water and yeast with rubber spatula. Add the rest of the ingredients and mix with dough hook on medium for 5 minutes. Alternatively, you can knead by hand. Dough will be sticky.
Scrape into oiled bowl, turn dough to oil all over and cover with a tea towel and let rise 1 hour.
Meanwhile - Cut 1 purple onion in half and slice each half thinly. Put aside with a generous amount of dry thyme leaves and rosemary.
When the dough has risen, oil a cookie sheet and press out with your fingers to get a dimpled effect. Put on your onion slices, rosemary and thyme. Press these into the dough with your fingertips. Drizzle with olive oil* and sprinkle with coarse salt. Let rise 1/2 hour on the counter.
Preheat your oven to 400 degrees.
Bake 20 - 25 minutes, until crispy on the bottom and edges.
*I like to use a garlic infused olive oil. I just take 1/2 cup olive oil, 1/2 head garlic, peeled, and put them in a small oven proof vessel with a lid at 400 for 1/2 hour. Let cool and discard garlic.
What all did I grow for this recipe? Oregano, thyme (dried from last year's garden) chives and rosemary.
Check out Andrea's site for this month's round-up.