So I've been away from the...what is it you people call it...oh, yeah the "blogosphere" for a little while. My son who is just over two ( Along with my wife, I detest those who actually continue to refer to their children's age in months. You know the ones----"yes, my son is 33 months old." Come on. Your son is two and a half. ) is transitioning from being just a cute little toddler to a cute little toddler that I have to chase after all of the time. Not to mention Grace, my daughter who is 7 months now, and becoming a little handful herself. So needless to say, I haven't had much time to do this, but anyway, here we go.
I had to cancel my last cooking class much to my disappointment. But for those out there interested, It was a great class concerning fresh summer recipes using herbs. I'm giving you this one for a Panzanella salad. You get the two for one deal here, because for the bread, I use homemade fococcia with fresh herbs.
I'm not going to go into too much history here on Panzanella, because you probably don't give much of a crap where it came from, just that you've heard of it, it's got a cool Italian name that kind of rolls off your toungue when you say it. But the long and short is that Panzanella is an Italian bread and tomato salad. Until the 20th century, the salad was based on onions and not tomatoes. It is made from stale bread, the tomatoes, and often other ingredients such as olives, capers, and fresh herbs.
Regardless, it's something different to put on the picnic table other than the same old crap you've been doing every year: e.g. green bean and potato salad. So here you go kids!
Panzanella With Herbed Focaccia
This simple, rustic Italian bread salad is a perfect summer starter. Any bread can be used as long as it’s left to get a little stale first. However, I think day-old home made focaccia with whatever herbs you like adds a nice touch.
For The Focaccia:
Active Dry Yeast 1 pkg
Warm Water (100F to 105F ) 1 1/3 cup
Granulated Sugar ¼ tsp
All Purpose Flour 3 ¾ cup
Fresh Herbs 4 Tbs (Oregano, Basil, Rosemary, even Mint work well)
Extra Virgin Olive Oil 6Tbs
Dried Basil 1 tsp
Dried Oregano 1 tsp
Kosher Salt 1 Tbs
Grated Parmesan Cheese ¼ cup plus 2 Tbs
Pre-heat oven to 350̊.
Combine yeast and sugar with the water, and let sit for about five minutes. The yeast will become slightly foamy when ready. Meanwhile, chop herbs and combine with the flour, salt and ¼ cup of the cheese. Add yeast mixture and four tablespoons of the olive oil to the flour, and mix gently to incorporate. Turn out onto a lightly floured surface, and kneed until smooth and elastic (about three or four minutes). Divide dough, and place in lightly oiled bowls, and cover with plastic wrap. Set in a warm place for about 1 ½ to 2 hours until dough has doubled in size.
When dough is finished rising, spray two 8 inch x 8 inch pans with pan-release spray, and place dough in pans, stretching to all four corners. Drizzle remaining olive oil over dough, along with the remaining Parmesan. Season dough liberally with Kosher salt, and bake for about 20 to 25 minutes.
Remove from oven and cool to room temperature.
For The Panzanella Salad:
Focaccia Bread, cut into 1 inch cubes about 1 pound
Cherry Tomatoes, halved 1 pound
Cucumber, sliced 1 cup
Red Onion, sliced ¾ cup
Extra Virgin Olive Oil ½ to ¾ cup
Red Wine Vinegar 3 Tbs
Fresh Basil Leaves, shredded 12 to 15 each
Place all ingredients in a large bowl, and stir to combine.
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