SAFFRON FOCACCIA

 

Contributed by Valerie Hegstrom

• Pinch of saffron strands
• 2/3 c. boiling water
• 2 c. flour
• 1/2 tsp. salt
• 1 tsp. yeast
• 1 tbsp. olive oil
• Toppings:
• 2 garlic cloves, sliced
• 1 red onion, cut into thin wedges
• Rosemary sprigs
• 12 black olives, pitted, coarsely chopped
• 1 tbsp. olive oil

Place the saffron in a heat-proof pitcher and pour in the boiling water. Infuse until lukewarm.

Mix the flour, salt, yeast, and olive oil. Gradually add the saffron and its liquid. Mix until the dough forms a ball. (Or for a bread machine, pour in saffron and liquid first, then salt and olive oil. Next, place flour on top and make a small indentation in the center of the flour and pour in the yeast.)

Turn onto a floured surface; knead for 10-15 minutes. Place in a bowl, cover and let rise until doubled in size, about ½ hour to an hour, depending on the yeast. (Or follow bread machine instructions a 1 pound-or, if doubled recipe, a 2 pound-loaf. Set the machine on either the pizza crust or dough setting. Start the machine and wait while the dough is mixed and rises.)

Punch down the dough and roll into an oval shape about ½ inch thick. Place on a lightly greased baking sheet and let rise for 30 minutes. Preheat the oven to 400°F.

With your fingers, press indentations over the surface of the bread.

Cover with the topping ingredients, brush lightly with olive oil, and bake for 25 minutes or until the loaf sounds hollow when tapped on the bottom. Let cool on a wire rack.

Makes one loaf or can be doubled for a much larger loaf. (adapted from 1000 Classic Recipes. New York: Hermes House, 1997. p330.)