I've come to realize that even though I write a public food blog in this small corner of the internet, the content is driven by personal experiences. This blog is about my life which isn't always perfect, and if you know me personally you know that I don't pretend like it is. So all pity aside please, because we all live real lives and suffer real losses. For myself and my family, these past two months have been difficult because we have mourned the loss of my paternal grandmother, my husbands mother and the father of a very close friend, all of which were sudden and unexpected. In every instance I have seen that the memories we make with each other become the most important and cherished gift we are given by those that leave this world before us. If ever a life lesson was driven into my mind, it is that we need to place more importance on spending time with the ones we love. Which is why we decided to take a much need trip down to see my husbands grandparents this last weekend.
"We count our blessings."
Hand crochet doilies and curtains. Plant cuttings rooting in every window corner. The smell of thousands of home cooked meals clinging to your clothes. A bag of leftovers handed to you as you slowly make your way back to the car as the sun is setting. A time most needed by all and a time you promise to make again soon. The details I want to forever remember; the cherished memories I'll hold in my heart.
Rosemary Onion Focaccia
1 (7-gram packet) active dry yeast
5 tablespoons extra-virgin olive oil
4 cups flour
1 tablespoon powdered rosemary
1 tablespoon salt
1 1/4 cups of water
4 branches rosemary
1 small red onion, sliced
coarse sea salt
Dissolve yeast in 1/2 cup of warm water. After 10 minutes add 2 tablespoons of oil to the yeast. Combine the flour, salt and powdered rosemary in a large mixing bowl. Add the yeast mixture to the flour along with 1 and 1/4 cups of water and stir until the dough becomes too stiff to stir anymore. Turn out the dough onto a floured surface and knead it until smooth. Shape the dough into a ball and coat it with oil. Place the dough in a bowl and cover it with a dishcloth. Place in a warm spot to rise for 2 hours. Transfer the dough to a floured surface and using your fingertips, press the dough out into a 12'' circle and place it on an inverted cookie sheet that has been dusted with cornmeal. Cover the dough with the dishcloth and set aside for 1 more hour.
Put a pizza stone in the oven and preheat it to 400°F. Whisk together remaining 3 tablespoons of olive oil and 1 tablespoon of water in a small bowl. Press the dough with your fingers to create dimple on the surface then brush with the oil/water mixture. Scatter slices of onion and branches of rosemary over the top of the dough and sprinkle on some coarse sea salt. Transfer the dough onto the warm pizza stone and bake until golden brown, about 30 minutes.