January 22, 2019
January Recipe of the Month: Focaccia Bread and Roasted Bone Marrow
1 1/2 cups warm water
1/2 Tbsp active dry yeast
1 Tbsp molasses
1/2 cup olive oil
3 Tbsp dried rosemary(ground fine)
1 1/2 pounds bread flour
1/2 Tbsp salt
1/4 cup Kalamata olives- diced
1/2 cup sun-dried tomatoes
Add warm (98-103 degree) water to your mixing bowl. Add yeast and molasses. Let rest until yeast has begun to bubble. Add olive oil and mix. Add rosemary, bread flour, salt. Mix with dough hook on low speed for about 4 minutes until dough pulls away from the sides. If after 4 minutes its still not pulling away, add a bit more water to make it come together.
Place a piece of plastic wrap over your bowl and let dough rise for about an hour or until it has doubled in size.
Spray a 18x 13" half sheet pan and set aside. Lightly flour your surface and using a rolling pin, begin to roll out dough. Try to keep it as rectangular as you can.
Dough will be very springy and may shrink a little after each pass of your rolling pin. Try to get dough to be about 18 x 13". To transfer dough from the counter to the pan, pick up dough in the center and let the weight of the dough continue to stretch the dough out.
Lay in pan and using your hand stretch the corners until it fits in the pan. Wrap in plastic wrap and let rise for about an hour or until doubled in size.
Once doubled in size, pour about 2 Tbsp of olive oil over the top of the dough and use your fingers to create small divots for the oil to rest in across the whole top of the dough.Sprinkle with sun-dried and olives.
Bake at 350 for 20 minutes or until golden brown.
Bone marrow is one of those hot trends that most people think they could never try as it sounds too weird or too hard to make. It is actually so easy to make you will be astounded. The rich flavor of bone marrow is sure to wow your guests at your next party.
Marrow bones (whole or crosscut as desired) and Kosher Salt
Preheat your oven to 450 F. A overhead direct heat option (a roast or broil setting on your oven) is preferred.
Add a nice sprinkle of kosher salt to the marrow bones. Roast for 15-20 minutes until nicely browned and the marrow is rendering but only barely spilling from the bones.
If desired, add the optional glaze about halfway through roasting.
Ingredients for Glaze
3 Tbsp butter
1 1/2 Tbsp shallots
1 Tbsp garlic
1 Tbsp capers
1/2 c red wine
Fresh ground black pepper to taste
Directions for Glaze
Prepare the glaze in advance of roasting the bones (this can be done while the oven preheats).
Melt the butter in a sauté pan. As the butter just starts to brown, add the shallots, garlic and capers. Cook until nicely caramelized. Remove from the heat. Move the butter to a separate bowl. Return pan to the heat, deglaze the pan with the wine. Once the browned bits are incorporated and the wine starts to reduce, remove from heat, and add the liquid to the butter.
Spoon the glaze over the marrow bones about halfway through the roast. Add the black pepper over the top of the glaze.
The marrow is very rich. It doesn’t need much other than salt. The glaze is entirely optional. In fact, when time allows, it can be fun to taste both preparations in tandem. Don’t discard the leftovers just yet! The leftover marrow (from both the bones and the roasting pan), can be collected and whipped into a wonderful butter for future use. The spent bones can be simmered with your next beef stock, bordelaise, or other sauce for added richness and depth. And one of my personal favorites - after you’ve enjoyed the marrow, while the bones are still warm, use an emptied bone as a luge for a dram of fine whiskey or scotch.