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.
When in Rome . . .
Focaccia = fo-KAH-cha
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.
*** Juicy Bits from Joe ***
S o you just made this dough and you can’t wait for a recipe—you wanna make a pizza now, huh? Roll out the dough into a circle or square or whatever. Make it however thick you want. I like mine thin. Put a little sauce on there, your favorite toppings—some prosciutto maybe, some sausage, fresh mozzarella—then cook it at 450°F until it’s light brown, about 10 minutes.
CHAPTER 5:
The Lighter Side of Life
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
Jesse Ventura, Dick Russell
Glenn van Dyke, Renee van Dyke