Sunday, November 11, 2007


So here we are for a couple of weeks in sunny So Cal, it's nice. We've (mostly I have) been pigging out on typical American food, that is Mexican fast food, hamburgers and fries and then there was the steak sandwich at an expensive beach front restaurant in Del Mar, but it was happy hour half price. So not too bad. Then the long walk on the beach watching the sunset. That's California at it's best.

Reminds me of another recipe that I used to make a lot for guests before we moved to Italy, we don't have a real oven in our apartment so I have not been able to do it there:

Garlic & Onion Focaccia


Medium size pizza dough, make it yourself from a typical recipe or buy ready made at Trader Joe's. Plan or with rosemary and basil.

1 Medium onion
1 Tbls minced garlic (the type in packed in water is fine)
Olive oil
Grated cheeses, jack, cheddar, or whatever, cheese is optional.
Good quality Parmesan cheese

Cut the onion in half then slice thinly, saute the onion and garlic in a couple of tablespoons of olive oil until the onions are translucent.
Lightly brush olive oil on a standard size cookie sheet, then spread the pasta dough over the sheet. It’s best if you let the dough warm to room temperature. Then stretch and pull like you would for a pizza. When it’s nearly the right size put it on the sheet continue to stretch until it covers the sheet.

Brush the dough lightly with olive oil and then spread the onion and garlic over it. Sprinkle cheeses lightly over the dough then grate a small amount of Parmesan over it all.

Bake at around 375 until done. You might put it under the broiler for the last couple of minutes to brown the top. When done you can sprinkle olive oil over it if it seems a little dry and then sprinkle a bit of course ground salt to taste

Note – you can experiment with various toppings, just, remember it’s not a pizza so go lightly. Leave off the cheese for a more traditional focaccia. Variations are limitless. Fresh pesto sauce is great brushed over the dough or drizzled on top.

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