First Date Focaccia

People are always talking about things you shouldn't eat on a first date. Corn on the cob, ribs, garlicky things. I dunno, I've never been on a first dinner date (my relationships have been a bit more offbeat, haha) but it seems like avoiding problem foods would be a lot of work. 

 

Wouldn't it show you're comfortable with that person? Mmm, maybe it's better to make a good first impression (I feel like that's a skill I lack...). Is it okay if you both eat the food in question?  Gah. I propose you cook at home, make some garlicky focaccia and messy spaghetti. That would impress me. And hey, if you get a good night kiss, neither of you will notice the other's breath, right?

Poke poke poke...

This bread and easy and rustic and you can do whatever you want to it. Olives, rosemary, sun dried tomatoes, anything would work. I went with sage and garlic. It tasted great to me, though I'm in this horrible allergy haze right now and my senses are greatly diminished. Hopefully I'll be able to taste it in its full glory tomorrow. 

Sage and Garlic Focaccia

adapted from Sweet Pea's Kitchen

Ingredients:

• 1 1/4  cups  boiling water
• 4  tablespoons  chopped sage, divided
• 1  tablespoon  honey
• 3 cloves garlic, minced
• 1  package dry yeast (about 2 1/4 teaspoons)
• 1 1/4  cups semolina flour ( you can use all normal flour if you don't have this)
• 2 cups all purpose flour
• 1/4  cup  olive oil, divided
• 1  teaspoon  salt
• Cooking spray
• 1  teaspoon  water
• 1  large egg yolk
• 1  teaspoon  sea salt or kosher salt
• 4 garlic cloves, chopped

Directions:

1. In a two glass measuring cup, combine boiling water, 2 teaspoons sage, honey, and minced garlic; cool to 100° to 110°. Pour mixture into the bowl of a stand mixer and sprinkle yeast over the mixture; let stand 5 minutes. Add flour, 2 tablespoons oil, and 1 teaspoon salt to the mixture. Attach the dough hook to the stand mixer and knead until smooth and elastic, about 10 minutes. If dough is sticky, add 1 tablespoon of flour at a time until smooth.
2. Transfer dough to a well oiled bowl and cover with plastic wrap. Let rise in a warm place for 45 minutes or until doubled in size. Punch dough down. Spray a baking sheet with cooking spray and pat dough into a 14 x 12-inch rectangle on the prepared baking sheet. Cover and let rise 20 minutes or until doubled in size.
3. Preheat oven to 350º.
4. In a small bowl, combine 1 tablespoon olive oil, water, and egg yolk; set aside. Uncover dough. Make indentations in top of dough using handle of a wooden spoon or your fingertips. Brush egg mixture over dough. You don’t need to use all of the egg and oil mixture on top of the dough; spread enough to coat the top, and discard any extra. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining sage, sea salt, and chopped garlic.
5. Bake at 350° for 22-25 minutes or until lightly browned. Remove from pan; cool on a wire rack.