Fabulicious!: Teresa's Italian Family Cookbook (13 page)

7 tablespoons extra-virgin olive oil, divided

2 tablespoons granulated sugar

2 teaspoons instant or quick-rise yeast

1 cup cold tap water

3½ cups unbleached all-purpose flour, as needed

1 ½ teaspoons plain or table salt

2 tablespoons finely chopped fresh rosemary

1 teaspoon kosher or other coarse salt, for topping

1.
To make the dough by hand:
In a large mixing bowl, combine ¼ cup of the olive oil, the sugar, and the yeast with the cold water. Using a sturdy wooden spoon, stir in 2 cups of flour and the salt to make a batter. Stir in one direction until the batter is very elastic (if you pull up the spoon, the batter will stretch at least 6 inches before it breaks), at least 5 minutes, or 10 minutes if you want a great upper-body workout.

Gradually stir in enough of the remaining flour to make a dough that is too stiff to stir. Turn the dough out onto a lightly floured work surface. Knead, adding more flour as needed, until the dough is smooth, springy, and tacky to the touch, about 5 minutes. Do not add too much flour—as long as the dough isn’t sticking to your hands or the work surface, there is enough flour. Go to step 3.

2.
To make the dough with a heavy-duty stand mixer:
In the bowl of the mixer, combine ¼ cup of the olive oil, the sugar, and the yeast with the cold water. Attach the bowl to the mixer and fit with the paddle attachment. With the machine on low speed, add 2 cups of flour and the salt. Mix on low speed until the dough is very elastic (if you turn off the machine and lift up the paddle, the batter will stretch at least 6 inches before it breaks), about 5 minutes.

Gradually stir in enough of the flour to make a dough that comes together and does not stick to the bowl. Remove the paddle attachment and attach the dough hook. Knead the dough on medium speed, adding more flour as needed, until the dough is soft, springy, and tacky to the touch. Do not add too much flour—as long as it doesn’t stick to the bowl, it has enough flour.

3.
Generously oil a large bowl with 1 tablespoon of the remaining oil. Shape the dough into a ball. Add to the bowl and turn to coat with oil, leaving the dough smooth-side up.

Cover with a damp kitchen towel. Let stand in a warm, draft-free place until the dough has doubled in volume, about 1 ½ hours.

4.
Lightly oil a 13 × 9-inch rimmed baking sheet. Turn out the dough onto the baking sheet. Using your hands, stretch the dough to fill the baking sheet. If the dough springs back too much, cover the dough with the damp kitchen towel and let rest for a few minutes, then try again. When the sheet is filled, cover the dough with the damp towel and let stand in a warm place until puffy, about 30 minutes.

5.
Position a rack in the bottom third of the oven and preheat to 400°F. Using your fingertips (unless you have long nails or don’t want to ruin your manicure) or the handle of a wooden spoon, poke indentations in the top of the dough to make those delicious dimples. Brush the top with the remaining 2 tablespoons of oil. Sprinkle with the rosemary and salt.

6.
Bake until the focaccia is golden brown, about 20 minutes. Cool slightly. Cut into squares and serve warm or at room temperature.

Pronto Presto Pizza Dough

Makes 2 balls of dough

In
Skinny Italian,
I taught you my family’s secret recipe for the best pizza pie dough this side of Salerno. However, it does take some time, and it’s best when used simply as a pizza crust. I wanted to give you a quicker, more versatile version in this book for those times when you’re in a hurry—really, is there any time when you’re not? You can top this and make any kind of pizza you want, but I’m also going to have you use it in later recipes for a calzone and pie. (I know I’m all about using your hands, but you will need a stand mixer to make this dough or it really won’t be very pronto or presto.)

2⅔ cups bread flour, as needed

2 tablespoons extra-virgin olive oil

1 (¼-ounce) package (2 ¼ teaspoons) instant or quick-rise yeast

1 teaspoon salt

1 cup hot tap water (no more than 130°F)

1.
In the bowl of a heavy-duty stand mixer, combine 1¼ cups of flour, the olive oil, yeast, and salt. Add the hot water. Attach the bowl to the mixer and fit with the paddle attachment. Mix on low speed until the batter is elastic, about 4 minutes. Add enough of the remaining flour to make a dough that cleans the sides of the bowl. Remove the paddle attachment and attach the dough hook. Knead on medium speed until the dough is smooth and supple, about 4 minutes.

2.
Shape the dough into a ball. Transfer to a large bowl (no need to oil the bowl) and cover with a damp towel. Let stand in a warm, draft-free place until the dough doubles in volume, about 30 minutes.

3.
Cut the dough in half and shape each half into a ball. Use immediately.

I
wanted to cover all aspects of our family cooking, not just dinners. So here is my much-requested lunch chapter! Of course, you can make these recipes anytime, but they are perfect for a midday meal: they’re light, easy to make, perfect for smaller portions (or solo lunch dates), and fabulicious!

No Bread Left Behind Croutons

Makes 6 cups

Feel free to add more herbs, garlic, or even cheese to your croutons. For garlicky croutons, add 2 minced garlic cloves to the herb-oil mixture. For “Parm” croutons, during the last 5 minutes of baking, sprinkle the croutons with ¼ cup freshly grated Parmigiano-Reggiano cheese.

½ loaf day-old Italian bread

⅓ cup extra-virgin olive oil 1 tablespoon finely chopped fresh Italian parsley

1 teaspoon dried oregano

1.
Position a rack in the center of the oven and preheat the oven to 300°F.

2.
Cut the bread into 1-inch slices. Remove the crust, if you wish. Cut the slices into 1-inch cubes (you should have about 6 cups). Transfer the bread cubes to a large bowl, preferably one with a lid.

3.
In a glass measuring cup, combine the oil, parsley, and oregano and whisk to blend. Drizzle the herb-oil mixture over the bread cubes. Cover and shake until coated. (If you don’t have a cover for the bowl, stir well to coat.)

4.
Spread the cubes in a single layer on a rimmed baking sheet. Bake until golden brown, 15 to 20 minutes. Let cool. (The croutons can be frozen in an airtight container for up to 6 months. Thaw before using.)

Amazing Arugula Salad

Makes 4 servings

You can serve this as a salad, or use it as a filling for a whole wheat pita or flat bread, or even on already-cooked pizza crust! If you like—and I do!—sprinkle pine nuts on top.