I’m not sure what it is about staying at home (during pandemics or even snow days) that makes people want to bake bread. Perhaps it’s the homey smell that fills the house when bread is baking. For me, it was a brief but welcome respite from ketosis.
A slice of this cross between a pizza and a loaf of focaccia with a salad or cup of soup would make a great little meal and your house would smell amazing.
1 1/3 cup warm water (about 110°F)
2 teaspoons sugar
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling and cooking onions
2 teaspoons flaky sea salt, plus extra for sprinkling
2 large yellow onions
2 handfuls fresh baby spinach
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
2 cloves sliced garlic
Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.
Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
Set the mixer to low speed, and slowly add the flour, olive oil and salt.
Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil, then place the dough ball back in the bowl and cover it with a damp towel.
Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
While the dough is rising, slice the onions thinly, and place in a saucepan on low with the garlic and a splash of olive oil. Real caramelized onions take a long time and they must be done on a very low flame.
Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until the dough is about 1/2-inch thick.
Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
Preheat oven to 400. Transfer the dough to a pizza stone or press it into a 9 x 13-inch baking dish.
Drizzle a tablespoon of olive oil evenly all over the top of the dough, and sprinkle evenly with the mozzarella, then onions, then spinach, then Parmesan and then the Black Crack.
Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Remove from the oven, slice, and serve warm.
*Black Crack is granulated black garlic that I’ve mentioned before - I get it from ObisOne and HIGHLY recommend it...as much as I recommend one of my favorite Cabernet Sauvignons with this dish: Stag’s Leap Wine Cellars Artemis.
It’s a bit of a special occasion price, ($60-$65) but worth every penny. And since we didn’t spend a lot on dinner, we can justify it.
Sit back, enjoy the bread, the amazing wine, and for just a few hours, make the rest of the world’s events go away.