(inverted) onion focaccia
may 13th 2013
What a day! What a day! What a day! Memorable, indeed really really memorable! THE BEAST … IS DISAPPEARED !! We heard it from the surgeon this morning. In all removed tissue (and I assure you that it was a lot!) they did not find anything “bad.” It seems that the treatment has worked. If there are still remnants around, microscopic, undetectable, no one can say, unfortunately. But at least we have now the proof that the treatment was effective, and this is not a little thing, it surely helps you going on and thinking positive!
It has been a good news especially because it was not expected. I still felt a mass where originally the blue stain appeared. I consulted two surgeons and they both said that it did not necessarily mean that this was tumor tissue because when something disappears, something else takes its place. But the MRI showed a coloration – which, again, does not necessarily correspond to tumor cells – and the second surgeon I consulted before the operation could feel a slightly enlarged gland. In short, it did not look like it, instead we had a pleasant surprise. This means that there is always hope, even in the most serious cases!
News like this, must be celebrated. And what better than celebrating with the closest friends? For this I must thank my mom who invited my best friend and her family without letting me know in advance. In reality I was the one throwing the idea, but then – as often happens – I was pulled back because too busy with other things. In fact, after the surgeon, I had an appointment with the oncologist and then in the afternoon with the physiotherapist. So I did not have much time to cook, at all! Moreover, my fridge was pretty empty … this event, however, had to be sealed, just as the operation. That’s how I decided to try out a new recipe. Instead of the usual pizza, I decided to make an onion focaccia, but not a normal one: inverted! The muse is always him, “the great Bonci”, who made once the same thing but using artichokes. The advantage of reversing it is that the vegetables, the onion in this case, cooks well but without burning or drying out too much. In addition, the thyme trapped under the dough gave it a particular aroma. Obviously I used organic spelt flour and whole wheat flour, with the addition of flaxseeds, sensational antioxidants thanks to the omega-3 fats and lignans that they contain. In this way you can ‘feel a little’ less guilty by eating a slice. It ‘s not a particularly healthy recipe – it remains a pizza! – but it contains fiber, it consists of a few ingredients and then … it’s very easy to realize. A sprinkling of grated ripened goat cheese at the end makes it even more attractive, as well as tasty!
250 g organic spelt flour (white)
250 g of organic wheat flour
1 tablespoon of flaxseeds
4 g of yeast powder
1 pinch of sugar
20 ml of olive oil (cold pressed possibly)
7 g of salt
300 ml water
2 red onions (ca. 100 g)
fresh thyme as needed
olive oil as needed (preferably cold-pressed)
2 tablespoons approximately of ripened goat cheese (grated)
salt and pepper q.b.
Obviously I started with the dough because it must rest for at least an hour. I put the 2 flours, salt, flaxseeds, olive oil, water, sugar, and finally the yeast in the bread machine and I let her do the work for me. The same result – or even better – you get making the dough by hand. In that case you should first dissolve the yeast together with the sugar in the water (this helps to activate the yeast), then you mix it to the dry ingredients and knead. When the dough is homogeneous, you can put it in a container, cover it with a cloth and let it rest for at least an hour.
In the meantime, I cut the onions into thin rings (using the mandolin to facilitate myself). Then I arranged them evenly in the baking pan, previously greased with olive oil. I added the fresh thyme, I sprinkled with salt and I added a little more oil. Once the dough was raised, I stretched it out on a (well floured) board to reach approximately the size of the oven tray. I always do it without using a rolling pin, but using the tips of my fingers to avoid making deflate the dough (otherwise poor yeast … we certainly can not make them work for nothing!). Perhaps this is the most complicated action: transferring the dough from the wooden board to the over tray to coat the onion. Bonci uses this method: putting the dough on one arm and then the other one and then … oppllallaa. You need to adjust it a bit once on the baking sheet and than it’s ready to be baked. About 20 minutes at 200 degrees (at least in my oven). Once out of the oven, I flipped the focaccia and I sprinkled it with grated goat cheese (parmesan would have also been fine of course). Enjoy the experiment too!