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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_97191":{"type":"posts","id":"bayareabites_97191","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97191","score":null,"sort":[1435186447000]},"guestAuthors":[],"slug":"recipe-puffy-ligurian-style-rosemary-focaccia-bread","title":"Puffy Ligurian-Style Rosemary Focaccia Bread","publishDate":1435186447,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The focaccia of Genoa, a city in the Italian region of Liguria, is renowned for its crisp, olive oil–saturated crust and soft, puffy interior. But since we can’t all travel to Italy every time we have a craving for this popular flatbread (or make a trip to the deservedly renowned Liguria Bakery in San Francisco’s North Beach neighborhood), I decided to come up with relatively easy solution: make it at home!\u003c/p>\n\u003cp>[contextly_sidebar id=\"dfZIziHjtdHrWfzgqHCnXMTsx0FnSK3l\"]\u003c/p>\n\u003cp>This recipe makes one huge focaccia – perfect for a party! – which is baked in a large rimmed baking sheet. You can make it as is, with the heady scent of rosemary, or personalize it in a zillion different combinations. Swap out the herbs for fresh thyme or oregano, add chopped green onions, or even stir in some pitted and chopped black olives or caramelized onions. Once baked, you could even turn it into a pizza base with a thick swipe of tomato sauce and shredded cheese (just pop it back in the oven for about 10 minutes once you top it to warm the toppings and melt the cheese).\u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using.\u003c/p>\n\u003cfigure id=\"attachment_97312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/focaccia-final-whole1.jpg\" alt=\"Freshly baked Rosemary Focaccia right out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked Rosemary Focaccia right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rosemary Focaccia\u003c/h3>\n\u003cp>\u003cem>Makes 1 large focaccia\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 packages (4 1/2 tsp) active dry yeast\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>2 cups warm water (110–115F)\u003c/li>\n\u003cli>1 1/2 lb (5 cups) unbleached bread flour, plus more if needed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1/4 cup olive oil, plus more for the pan\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, sugar, and warm water, then whisk in the 1 cup of the flour. Allow it to stand for 30 minutes in a warm place. Add the remaining flour, the salt, 1/4 cup olive oil, and the rosemary. Insert the dough hook and knead the dough for about 10 minutes, or until supple and soft and it begins to clear the sides of the mixing bowl (the dough will be sticky).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97326,97325,97324,97298,97299,97305,97301,97297\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough onto a lightly floured work surface and knead for about 1 minute. Form the dough into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97315,97318,97300,97304\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a rimmed baking sheet (about 12 x 17 inches) with parchment. Drizzle the parchment with a few tablespoons olive oil, then spread it out with your fingers or a pastry brush to cover the surface of the parchment. Transfer the dough to the baking sheet. Using your hands, spread and press the dough into the pan; it should nearly fill it. With your fingertips, dimple the surface of the dough all over. Brush the dough all over with olive oil. Cover gently with a piece of greased plastic wrap and let rise until the dough is puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97302,97321,97319,97323\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, position a rack in the center of the oven and preheat the oven to 450F. (If you are using any toppings, now is the time to gently place them atop the focaccia.) Bake until golden and cooked through, about 20 minutes. Slide the focaccia onto a wire rack to cool, removing the parchment. Let cool slightly before cutting.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97320,97313,97311,97309\"]\u003c/p>\n\n","blocks":[],"excerpt":"This soft, pillowy focaccia bread is perfumed by earthy rosemary, rich with olive oil, and is terrific on its own or as a base for all sorts of savory toppings.","status":"publish","parent":0,"modified":1546902269,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":654},"headData":{"title":"Puffy Ligurian-Style Rosemary Focaccia Bread | KQED","description":"This soft, pillowy focaccia bread is perfumed by earthy rosemary, rich with olive oil, and is terrific on its own or as a base for all sorts of savory toppings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97191 http://ww2.kqed.org/bayareabites/?p=97191","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/","disqusTitle":"Puffy Ligurian-Style Rosemary Focaccia Bread","path":"/bayareabites/97191/recipe-puffy-ligurian-style-rosemary-focaccia-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The focaccia of Genoa, a city in the Italian region of Liguria, is renowned for its crisp, olive oil–saturated crust and soft, puffy interior. But since we can’t all travel to Italy every time we have a craving for this popular flatbread (or make a trip to the deservedly renowned Liguria Bakery in San Francisco’s North Beach neighborhood), I decided to come up with relatively easy solution: make it at home!\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This recipe makes one huge focaccia – perfect for a party! – which is baked in a large rimmed baking sheet. You can make it as is, with the heady scent of rosemary, or personalize it in a zillion different combinations. Swap out the herbs for fresh thyme or oregano, add chopped green onions, or even stir in some pitted and chopped black olives or caramelized onions. Once baked, you could even turn it into a pizza base with a thick swipe of tomato sauce and shredded cheese (just pop it back in the oven for about 10 minutes once you top it to warm the toppings and melt the cheese).\u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using.\u003c/p>\n\u003cfigure id=\"attachment_97312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/focaccia-final-whole1.jpg\" alt=\"Freshly baked Rosemary Focaccia right out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked Rosemary Focaccia right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rosemary Focaccia\u003c/h3>\n\u003cp>\u003cem>Makes 1 large focaccia\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 packages (4 1/2 tsp) active dry yeast\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>2 cups warm water (110–115F)\u003c/li>\n\u003cli>1 1/2 lb (5 cups) unbleached bread flour, plus more if needed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1/4 cup olive oil, plus more for the pan\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, sugar, and warm water, then whisk in the 1 cup of the flour. Allow it to stand for 30 minutes in a warm place. Add the remaining flour, the salt, 1/4 cup olive oil, and the rosemary. Insert the dough hook and knead the dough for about 10 minutes, or until supple and soft and it begins to clear the sides of the mixing bowl (the dough will be sticky).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97326,97325,97324,97298,97299,97305,97301,97297","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough onto a lightly floured work surface and knead for about 1 minute. Form the dough into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97315,97318,97300,97304","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a rimmed baking sheet (about 12 x 17 inches) with parchment. Drizzle the parchment with a few tablespoons olive oil, then spread it out with your fingers or a pastry brush to cover the surface of the parchment. Transfer the dough to the baking sheet. Using your hands, spread and press the dough into the pan; it should nearly fill it. With your fingertips, dimple the surface of the dough all over. Brush the dough all over with olive oil. Cover gently with a piece of greased plastic wrap and let rise until the dough is puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97302,97321,97319,97323","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, position a rack in the center of the oven and preheat the oven to 450F. (If you are using any toppings, now is the time to gently place them atop the focaccia.) Bake until golden and cooked through, about 20 minutes. Slide the focaccia onto a wire rack to cool, removing the parchment. Let cool slightly before cutting.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97320,97313,97311,97309","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97191/recipe-puffy-ligurian-style-rosemary-focaccia-bread","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_59","bayareabites_1966","bayareabites_8347","bayareabites_14582","bayareabites_938"],"featImg":"bayareabites_97195","label":"bayareabites"},"bayareabites_41092":{"type":"posts","id":"bayareabites_41092","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41092","score":null,"sort":[1333563450000]},"guestAuthors":[],"slug":"recipe-tomato-pie-2-0","title":"Recipe: Tomato Pie 2.0","publishDate":1333563450,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\" alt=\"\" title=\"Homemade Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41099\">\u003c/a>\u003cbr>\n\u003cem>Homemade Tomato Pie\u003c/em>\u003c/p>\n\u003cp>When it comes to challenges in the kitchen, I tend to get a bit fixated. If a recipe fails (sad face) I go straight into problem-solving mode until I have exhausted every single possibility. I guess it's the neurotic perfectionist in me. \u003c/p>\n\u003cp>My most recent challenge involved \u003ca href=\"http://lickmyspoon.com/restaurants/tomato-pie-ode-to-corropolese/\">Tomato Pie\u003c/a>. Tomato Pie is not like pie pie. There's no pastry crust, no mayonnaise, no raw tomatoes decoratively placed on top. No, Tomato Pie is more like a Sicilian-style pizza but without the cheese on top. It's a simple pleasure of thick, soft crust, and sweet, tangy tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-6.jpg\" alt=\"Roasted tomatoes\" title=\"Roasted tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41093\">\u003c/a>\u003cbr>\n\u003cem>Roasted tomatoes = more flavor\u003c/em>\u003c/p>\n\u003cp>I've discovered how difficult it is to find it outside of the Philly area (and Utica, NY, so I hear) and it appeared I was not alone in my \u003ca href=\"http://www.seriouseats.com/talk/2010/05/desperate-for-tomato-pie-recipe.html\">quest for a decent recipe\u003c/a>. Years ago, I tried my hand at making homemade Tomato Pie and \u003ca href=\"http://lickmyspoon.com/restaurants/tomato-pie-ode-to-corropolese/\">posted about it\u003c/a>. Blogger friends, you know how you sometimes go back and read your earlier posts and cringe? Well, the cringe for me on this one was that I knew I could do better. The sauce was spot-on and needed little tweaking, but the crust. Sigh. The crust I was not satisfied with. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-53.jpg\" alt=\"Rising dough\" title=\"Rising dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41097\">\u003c/a>\u003cbr>\n\u003cem>Magical rising dough\u003c/em>\u003c/p>\n\u003cp>I recently received an email from a reader who had moved from Philly. Her family missed Tomato Pie terribly and she wanted to make it for her daughter's 4th birthday party. This was just the motivation I needed to master this Tomato Pie crust, once and for all.\u003c/p>\n\u003cp>The pie from \u003ca href=\"http://www.corropolesebakery.com/\">Corropolese\u003c/a> is my gold standard. Their crust is soft and spongy, airy and chewy. That's the kind of crust I wanted. It was more like focaccia than a regular pizza dough, so that's where I started. I cross referenced multiple recipes, experimented with bread flour, tested different proofing times, baking temps, and saucing techniques…I got a little nuts. Three flour runs and one messy, sticky, dough explosion later and I nailed it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-20.jpg\" alt=\"Dough \" title=\"Dough \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41094\">\u003c/a>\u003cbr>\n\u003cem>The dough should be pliable, like warm, elastic play-doh, but tastier.\u003c/em>\u003c/p>\n\u003cp>The crust I ended up with is adapted from Tyler Florence's \u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe/index.html\">Fabulous Focaccia\u003c/a>. It results in a crust that is airy, soft, and chewy inside. I'm definitely keeping this recipe on hand for times when I just want to make straight up focaccia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-33.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41095\">\u003c/a>\u003cbr>\n\u003cem>Hello, Tomato Pie!\u003c/em>\u003c/p>\n\u003cp>For my Tomato Pie modification, I ended up baking the crust about 2/3 of the way done before adding the sauce, to prevent the dough from collapsing and getting too dense. I found that if I added the sauce first, the dough didn't rise as well, probably because of the weight of the sauce. Best of all, this recipe requires no overnight proofing, no multiple proofing, and I discovered an easy clean up trick with the use of some parchment paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-34.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41096\">\u003c/a>\u003cbr>\n\u003cem>Next time I won't be lazy and will press the dough out all the way to the edge, promise.\u003c/em>\u003c/p>\n\u003cp>The sauce I simply updated to vine-ripened tomatoes, and used more of them than in my first version.\u003c/p>\n\u003cp>It is with pleasure and pride that I present to you, Tomato Pie 2.0! Enjoy!! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-63.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41098\">\u003c/a>\u003cbr>\n\u003cem>Tomato Pie 2.0\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Tomato Pie 2.0\u003c/strong>\u003c/p>\n\u003cp>A simple pleasure of thick, soft crust, and sweet, tangy tomato sauce. I've updated (and vastly improved) my old recipe for Tomato Pie, and could not be happier. The crust is airy, soft, and chewy, as it should be. The sauce is just right. Enjoy, new and improved, Tomato Pie 2.0! \u003c/p>\n\u003cp>Prep Time: 2 hour, 15 minutes\u003cbr>\nCook Time: 25 minutes\u003cbr>\nTotal Time: 2 hours, 40 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> (1) 13x18 inch pie; 12 servings\u003c/p>\n\u003cp>\u003cstrong>FOR THE CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons instant or rapid-rise yeast\u003cbr>\n1 cup water, heated to 110 degrees\u003cbr>\n2 tablespoons sugar\u003cbr>\n3 1/2 cups (1 lb 2 oz) all-purpose flour, plus more if needed\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n2 tablespoons extra-virgin olive oil for greasing pan\u003cbr>\ngrated Parmesan for garnish\u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>In the bowl of a standing mixer fitted with a dough hook, combine the yeast with the warm water and sugar. Stir to dissolve and let stand 5 minutes until it looks foamy.\u003c/li>\n\u003cli>Turn the mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding more flour if necessary. The dough should be like warm, elastic play-doh when it's done. (Note: If you don't have a stand mixer with dough hook, just knead it old-school by hand until you've reached the right consistency).\u003c/li>\n\u003cli>Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.\u003c/li>\n\u003cli>One hour before baking, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees. (Note: If you don't have a baking stone, use an overturned rimmed baking sheet.)\u003c/li>\n\u003cli>Line a rimmed baking sheet with parchment paper and coat with 2 tablespoons of olive oil. Place the dough on the baking sheet, slide it around to coat the bottom and sides with oil, then flip dough over and slide it around again. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (If dough resists stretching, let it relax for 5 to 10 minutes before trying to walk it out again.) Using a fork, poke entire surface of dough 25-30 times, popping any large bubbles. Cover pan with plastic and let dough rest for 30 minutes. The dough should become slightly bubbly.\u003c/li>\n\u003cli>Place pan on baking stone (or overturned baking sheet) and lower oven temperature to 425 degrees. Bake for 14 to 16 minutes (or until top is lightly golden). Top with tomato sauce, rotate pan, and bake for another 10 minutes. Transfer pan to wire rack and let cool for 5 minutes. Remove the tomato pie from the pan by lifting the overhanging parchment paper and return to the rack to finish cooling. (Note: If you didn't use the paper, loosen the pie from the pan using a metal spatula while it's still warm to prevent sticking). Top with some grated parmesan and serve warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>FOR THE SAUCE\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2 1/2 pounds vine-ripened tomatoes (about 6)\u003cbr>\n29 oz tomato puree (3 cups)\u003cbr>\n3 tablespoons tomato paste\u003cbr>\n4 cloves garlic, finely minced\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 teaspoon dried basil\u003cbr>\n1/4 teaspoon dried oregano\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 400 degrees.\u003c/li>\n\u003cli>Slice the tomatoes in half, or quarters if they're large. Sprinkle with salt and pepper, drizzle with olive oil, and roast in oven for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, combine the rest of the ingredients in a large saucepan and let simmer until thickened. Add roasted tomatoes when they're done and mix until there are no large chunks (you can puree the roasted tomatoes first if you want to get precise about it). Continue to simmer until most of the water has evaporated and the sauce is thick. Set aside for the tomato pie. (Note: This can be made ahead of time and kept in the refrigerator in an air-tight container until ready to use. You'll have more sauce than you need for the pie.)\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"A simple pleasure of thick, soft crust, and sweet, tangy tomato sauce.","status":"publish","parent":0,"modified":1333563450,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1315},"headData":{"title":"Recipe: Tomato Pie 2.0 | KQED","description":"A simple pleasure of thick, soft crust, and sweet, tangy tomato sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"41092 http://blogs.kqed.org/bayareabites/?p=41092","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/04/recipe-tomato-pie-2-0/","disqusTitle":"Recipe: Tomato Pie 2.0","path":"/bayareabites/41092/recipe-tomato-pie-2-0","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\" alt=\"\" title=\"Homemade Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41099\">\u003c/a>\u003cbr>\n\u003cem>Homemade Tomato Pie\u003c/em>\u003c/p>\n\u003cp>When it comes to challenges in the kitchen, I tend to get a bit fixated. If a recipe fails (sad face) I go straight into problem-solving mode until I have exhausted every single possibility. I guess it's the neurotic perfectionist in me. \u003c/p>\n\u003cp>My most recent challenge involved \u003ca href=\"http://lickmyspoon.com/restaurants/tomato-pie-ode-to-corropolese/\">Tomato Pie\u003c/a>. Tomato Pie is not like pie pie. There's no pastry crust, no mayonnaise, no raw tomatoes decoratively placed on top. No, Tomato Pie is more like a Sicilian-style pizza but without the cheese on top. It's a simple pleasure of thick, soft crust, and sweet, tangy tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-6.jpg\" alt=\"Roasted tomatoes\" title=\"Roasted tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41093\">\u003c/a>\u003cbr>\n\u003cem>Roasted tomatoes = more flavor\u003c/em>\u003c/p>\n\u003cp>I've discovered how difficult it is to find it outside of the Philly area (and Utica, NY, so I hear) and it appeared I was not alone in my \u003ca href=\"http://www.seriouseats.com/talk/2010/05/desperate-for-tomato-pie-recipe.html\">quest for a decent recipe\u003c/a>. Years ago, I tried my hand at making homemade Tomato Pie and \u003ca href=\"http://lickmyspoon.com/restaurants/tomato-pie-ode-to-corropolese/\">posted about it\u003c/a>. Blogger friends, you know how you sometimes go back and read your earlier posts and cringe? Well, the cringe for me on this one was that I knew I could do better. The sauce was spot-on and needed little tweaking, but the crust. Sigh. The crust I was not satisfied with. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-53.jpg\" alt=\"Rising dough\" title=\"Rising dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41097\">\u003c/a>\u003cbr>\n\u003cem>Magical rising dough\u003c/em>\u003c/p>\n\u003cp>I recently received an email from a reader who had moved from Philly. Her family missed Tomato Pie terribly and she wanted to make it for her daughter's 4th birthday party. This was just the motivation I needed to master this Tomato Pie crust, once and for all.\u003c/p>\n\u003cp>The pie from \u003ca href=\"http://www.corropolesebakery.com/\">Corropolese\u003c/a> is my gold standard. Their crust is soft and spongy, airy and chewy. That's the kind of crust I wanted. It was more like focaccia than a regular pizza dough, so that's where I started. I cross referenced multiple recipes, experimented with bread flour, tested different proofing times, baking temps, and saucing techniques…I got a little nuts. Three flour runs and one messy, sticky, dough explosion later and I nailed it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-20.jpg\" alt=\"Dough \" title=\"Dough \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41094\">\u003c/a>\u003cbr>\n\u003cem>The dough should be pliable, like warm, elastic play-doh, but tastier.\u003c/em>\u003c/p>\n\u003cp>The crust I ended up with is adapted from Tyler Florence's \u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe/index.html\">Fabulous Focaccia\u003c/a>. It results in a crust that is airy, soft, and chewy inside. I'm definitely keeping this recipe on hand for times when I just want to make straight up focaccia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-33.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41095\">\u003c/a>\u003cbr>\n\u003cem>Hello, Tomato Pie!\u003c/em>\u003c/p>\n\u003cp>For my Tomato Pie modification, I ended up baking the crust about 2/3 of the way done before adding the sauce, to prevent the dough from collapsing and getting too dense. I found that if I added the sauce first, the dough didn't rise as well, probably because of the weight of the sauce. Best of all, this recipe requires no overnight proofing, no multiple proofing, and I discovered an easy clean up trick with the use of some parchment paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-34.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41096\">\u003c/a>\u003cbr>\n\u003cem>Next time I won't be lazy and will press the dough out all the way to the edge, promise.\u003c/em>\u003c/p>\n\u003cp>The sauce I simply updated to vine-ripened tomatoes, and used more of them than in my first version.\u003c/p>\n\u003cp>It is with pleasure and pride that I present to you, Tomato Pie 2.0! Enjoy!! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-63.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41098\">\u003c/a>\u003cbr>\n\u003cem>Tomato Pie 2.0\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Tomato Pie 2.0\u003c/strong>\u003c/p>\n\u003cp>A simple pleasure of thick, soft crust, and sweet, tangy tomato sauce. I've updated (and vastly improved) my old recipe for Tomato Pie, and could not be happier. The crust is airy, soft, and chewy, as it should be. The sauce is just right. Enjoy, new and improved, Tomato Pie 2.0! \u003c/p>\n\u003cp>Prep Time: 2 hour, 15 minutes\u003cbr>\nCook Time: 25 minutes\u003cbr>\nTotal Time: 2 hours, 40 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> (1) 13x18 inch pie; 12 servings\u003c/p>\n\u003cp>\u003cstrong>FOR THE CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons instant or rapid-rise yeast\u003cbr>\n1 cup water, heated to 110 degrees\u003cbr>\n2 tablespoons sugar\u003cbr>\n3 1/2 cups (1 lb 2 oz) all-purpose flour, plus more if needed\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n2 tablespoons extra-virgin olive oil for greasing pan\u003cbr>\ngrated Parmesan for garnish\u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>In the bowl of a standing mixer fitted with a dough hook, combine the yeast with the warm water and sugar. Stir to dissolve and let stand 5 minutes until it looks foamy.\u003c/li>\n\u003cli>Turn the mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding more flour if necessary. The dough should be like warm, elastic play-doh when it's done. (Note: If you don't have a stand mixer with dough hook, just knead it old-school by hand until you've reached the right consistency).\u003c/li>\n\u003cli>Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.\u003c/li>\n\u003cli>One hour before baking, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees. (Note: If you don't have a baking stone, use an overturned rimmed baking sheet.)\u003c/li>\n\u003cli>Line a rimmed baking sheet with parchment paper and coat with 2 tablespoons of olive oil. Place the dough on the baking sheet, slide it around to coat the bottom and sides with oil, then flip dough over and slide it around again. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (If dough resists stretching, let it relax for 5 to 10 minutes before trying to walk it out again.) Using a fork, poke entire surface of dough 25-30 times, popping any large bubbles. Cover pan with plastic and let dough rest for 30 minutes. The dough should become slightly bubbly.\u003c/li>\n\u003cli>Place pan on baking stone (or overturned baking sheet) and lower oven temperature to 425 degrees. Bake for 14 to 16 minutes (or until top is lightly golden). Top with tomato sauce, rotate pan, and bake for another 10 minutes. Transfer pan to wire rack and let cool for 5 minutes. Remove the tomato pie from the pan by lifting the overhanging parchment paper and return to the rack to finish cooling. (Note: If you didn't use the paper, loosen the pie from the pan using a metal spatula while it's still warm to prevent sticking). Top with some grated parmesan and serve warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>FOR THE SAUCE\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2 1/2 pounds vine-ripened tomatoes (about 6)\u003cbr>\n29 oz tomato puree (3 cups)\u003cbr>\n3 tablespoons tomato paste\u003cbr>\n4 cloves garlic, finely minced\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 teaspoon dried basil\u003cbr>\n1/4 teaspoon dried oregano\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 400 degrees.\u003c/li>\n\u003cli>Slice the tomatoes in half, or quarters if they're large. Sprinkle with salt and pepper, drizzle with olive oil, and roast in oven for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, combine the rest of the ingredients in a large saucepan and let simmer until thickened. Add roasted tomatoes when they're done and mix until there are no large chunks (you can puree the roasted tomatoes first if you want to get precise about it). Continue to simmer until most of the water has evaporated and the sauce is thick. Set aside for the tomato pie. (Note: This can be made ahead of time and kept in the refrigerator in an air-tight container until ready to use. You'll have more sauce than you need for the pie.)\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41092/recipe-tomato-pie-2-0","authors":["5037"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_1966","bayareabites_10286"],"featImg":"bayareabites_41099","label":"bayareabites"},"bayareabites_16965":{"type":"posts","id":"bayareabites_16965","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16965","score":null,"sort":[1284656403000]},"guestAuthors":[],"slug":"eating-lunch-at-big-sur-bakery-2","title":"Eating Lunch at Big Sur Bakery","publishDate":1284656403,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\" alt=\"Big Sur Bakery\" title=\"Big Sur Bakery\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-16949\">\u003c/a>\u003c/p>\n\u003cp>It's been well over two years now since the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/17/the-big-sur-bakery-and-restaurant/\">hungry writers\u003c/a> at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. It was well before the recent \u003ca href=\"http://www.bonappetit.com/magazine/2010/02/top_10_best_new_getaway_spots\">Bon Appetit mention\u003c/a> and even before the stunning \u003ca href=\"http://www.amazon.com/My-Nepenthe-Bohemian-Tales-Family/dp/0740779141\">My Nepenthe\u003c/a> cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction: \u003c/p>\n\u003cp>\u003cem>You want to drive 5 hours round-trip to go to a bakery? In one day?\u003c/em>\u003cbr>\nAnd I usually reply something like this: \u003cem>No, no.\u003c/em> Clearly these people are missing something. \u003cem>It's not just a bakery--it's a cafe as well. With real food, too.\u003c/em>\u003cbr>\n\u003cem>Oh, sorry. Let me get this straight: So you want to drive over five hours to go to a cafe?\u003c/em>\u003c/p>\n\u003cp>And then I met my friend Danielle. She and her husband drove down Highway 1 on July 4th and had a chance to join in the Big Sur Bakery's special festivities (Danielle swears she's never enjoyed baked beans until she'd tried theirs). Oh and did I mention \u003cem>they \u003c/em>did it in one day just for the heck of it? Reason #1 why I like Danielle. Reason #2 came to light when she mentioned how \u003cem>we\u003c/em> should drive down and eat lunch there someday because she hadn't had a chance to try the normal, non-holiday menu. I didn't need much convincing. I'd found the best mini road-tripping, foccaccia-loving, landscape-gawking, jelly-donut eating companion ever. Our friend Janet had a chance to join us last minute, and we all set off on a recent cloudy Wednesday morning eager to see what all the buzz was about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\" alt=\"Big Sur Bakery customers\" title=\"Big Sur Bakery customers\" width=\"500\" height=\"448\" class=\"alignnone size-full wp-image-16950\">\u003c/a>\u003cbr>\n\u003cem>Decisions, Decisions at Big Sur Bakery \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was initially surprised at how small The Big Sur Bakery is from the inside. There are probably about ten tables and a nice wrap-around deck outside. The folks having lunch were a mix of tourists (donning hiking boots and cameras) and locals swinging in for a quick treat to take with them as they continued down the road. It has the kind of slow pace that makes you want to order a little something else when you're finished with your meal just so you can sit and languish away the afternoon. If you go for lunch as we did, do know that it's counter service only and the menu is much more limited than it is during dinner. Limited, but darn good. They display the lunch specials of the day in the bakery case right when you walk in, so you simply order and pay and they'll bring it on out to your table. \u003c/p>\n\u003cp>My two dining companions each ordered the seasonal corn soup and a slice of foccaccia: one with local tomatoes and caramelized onions and the other with leeks and goat cheese. Big Sur Bakery makes all of their breads and foccaccias on site in their wood-fired oven and it's apparent from the first bite. The crust is pleasantly soft yet chewy, and the toppings are thoughtful and would've been utterly delicious all on their own. That's the thing about the folks at The Big Sur Bakery: they're adamant about using local eggs and produce whenever possible, and you can taste this decision in the final product. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\" alt=\"big sur bakery lunch\" title=\"big sur bakery lunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16951\">\u003c/a>\u003cbr>\n\u003cem>Foccaccias and Seasonal Corn Soup\u003c/em>\u003c/p>\n\u003cp>For my own lunch, I decided to try the potato frittata and a side of house greens. The frittata was perfectly seasoned with a mix of herbs and a little salt and pepper. And the greens with shallots, roasted carrots and a lemon poppyseed dressing were quite memorable. A perfect compliment to the more substantial frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\" alt=\"Potato Frittata and House Salad\" title=\"Potato Frittata and House Salad\" width=\"500\" height=\"510\" class=\"alignnone size-full wp-image-16954\">\u003c/a>\u003cbr>\n\u003cem>Potato Fritatta and House Salad\u003c/em>\u003c/p>\n\u003cp>Danielle was smart enough to take home a Citrus Morning Bun for the next day and reported back that it was a little pillow of heaven (yes, those were close to her exact words). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\" alt=\"breakfast pastries at Big Sur Bakery\" title=\"breakfast pastries at Big Sur Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16953\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Pastries at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>And my friend Janet made the wise decision to buy a jelly donut on our way out. They just looked too good to pass up. We had every intention of waiting until later that afternoon to try it, but we barely made it out the front door. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\" alt=\"strawberry jelly donut\" title=\"strawberry jelly donut\" width=\"500\" height=\"505\" class=\"alignnone size-full wp-image-16952\">\u003c/a>\u003cbr>\n\u003cem>Strawberry Jelly Donut at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>This is, quite possibly, the best jelly donut I've ever had. We puzzled over what made it so extraordinary and decided it had to be the heaps of homemade strawberry jam, the fact that it seemed like the jam was actually baked right into the donut, the light airy dough, and the gentle and completely perfect dusting of sugar. If I lived close to Big Sur, I could be in a whole lot of trouble if this is a standard breakfast item. \u003c/p>\n\u003cp>I've been thinking about how to sum up our few hours at Big Sur Bakery. It's a special place-- that you can gather through recommendations from friends, numerous media reviews, and their very lovely cookbook. But I think the reason it remains so special is because there's a sense still --somehow-- that \u003cem>you've\u003c/em> stumbled upon it. You leave feeling like it's your little place, and you can't wait to tell the friends back home who you know would appreciate it. I'll tell you this: I couldn't imagine any other place I would've wanted to be at 1 p.m. that Wednesday afternoon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery\u003c/a>\u003cbr>\nHighway 1\u003cbr>\nBig Sur, CA 93920\u003cbr>\n(831) 667-0520\u003cbr>\nHours: Mon 8am-3pm; Tue-Sat 8am-8:30pm; Sun 8am-2:30pm\u003c/p>\n\n","blocks":[],"excerpt":"It's been well over two years now since the hungry writers at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with Big Sur Bakery. It was well before the recent Bon Appetit mention and even before the stunning My Nepenthe cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction:\r\n\r\nYou want to drive 5 hours round-trip to go to a bakery? In one day?","status":"publish","parent":0,"modified":1284661271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":974},"headData":{"title":"Eating Lunch at Big Sur Bakery | KQED","description":"It's been well over two years now since the hungry writers at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with Big Sur Bakery. It was well before the recent Bon Appetit mention and even before the stunning My Nepenthe cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction:\r\n\r\nYou want to drive 5 hours round-trip to go to a bakery? In one day?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"16965 http://blogs.kqed.org/bayareabites/?p=16965","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/16/eating-lunch-at-big-sur-bakery-2/","disqusTitle":"Eating Lunch at Big Sur Bakery","path":"/bayareabites/16965/eating-lunch-at-big-sur-bakery-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\" alt=\"Big Sur Bakery\" title=\"Big Sur Bakery\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-16949\">\u003c/a>\u003c/p>\n\u003cp>It's been well over two years now since the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/17/the-big-sur-bakery-and-restaurant/\">hungry writers\u003c/a> at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. It was well before the recent \u003ca href=\"http://www.bonappetit.com/magazine/2010/02/top_10_best_new_getaway_spots\">Bon Appetit mention\u003c/a> and even before the stunning \u003ca href=\"http://www.amazon.com/My-Nepenthe-Bohemian-Tales-Family/dp/0740779141\">My Nepenthe\u003c/a> cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction: \u003c/p>\n\u003cp>\u003cem>You want to drive 5 hours round-trip to go to a bakery? In one day?\u003c/em>\u003cbr>\nAnd I usually reply something like this: \u003cem>No, no.\u003c/em> Clearly these people are missing something. \u003cem>It's not just a bakery--it's a cafe as well. With real food, too.\u003c/em>\u003cbr>\n\u003cem>Oh, sorry. Let me get this straight: So you want to drive over five hours to go to a cafe?\u003c/em>\u003c/p>\n\u003cp>And then I met my friend Danielle. She and her husband drove down Highway 1 on July 4th and had a chance to join in the Big Sur Bakery's special festivities (Danielle swears she's never enjoyed baked beans until she'd tried theirs). Oh and did I mention \u003cem>they \u003c/em>did it in one day just for the heck of it? Reason #1 why I like Danielle. Reason #2 came to light when she mentioned how \u003cem>we\u003c/em> should drive down and eat lunch there someday because she hadn't had a chance to try the normal, non-holiday menu. I didn't need much convincing. I'd found the best mini road-tripping, foccaccia-loving, landscape-gawking, jelly-donut eating companion ever. Our friend Janet had a chance to join us last minute, and we all set off on a recent cloudy Wednesday morning eager to see what all the buzz was about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\" alt=\"Big Sur Bakery customers\" title=\"Big Sur Bakery customers\" width=\"500\" height=\"448\" class=\"alignnone size-full wp-image-16950\">\u003c/a>\u003cbr>\n\u003cem>Decisions, Decisions at Big Sur Bakery \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was initially surprised at how small The Big Sur Bakery is from the inside. There are probably about ten tables and a nice wrap-around deck outside. The folks having lunch were a mix of tourists (donning hiking boots and cameras) and locals swinging in for a quick treat to take with them as they continued down the road. It has the kind of slow pace that makes you want to order a little something else when you're finished with your meal just so you can sit and languish away the afternoon. If you go for lunch as we did, do know that it's counter service only and the menu is much more limited than it is during dinner. Limited, but darn good. They display the lunch specials of the day in the bakery case right when you walk in, so you simply order and pay and they'll bring it on out to your table. \u003c/p>\n\u003cp>My two dining companions each ordered the seasonal corn soup and a slice of foccaccia: one with local tomatoes and caramelized onions and the other with leeks and goat cheese. Big Sur Bakery makes all of their breads and foccaccias on site in their wood-fired oven and it's apparent from the first bite. The crust is pleasantly soft yet chewy, and the toppings are thoughtful and would've been utterly delicious all on their own. That's the thing about the folks at The Big Sur Bakery: they're adamant about using local eggs and produce whenever possible, and you can taste this decision in the final product. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\" alt=\"big sur bakery lunch\" title=\"big sur bakery lunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16951\">\u003c/a>\u003cbr>\n\u003cem>Foccaccias and Seasonal Corn Soup\u003c/em>\u003c/p>\n\u003cp>For my own lunch, I decided to try the potato frittata and a side of house greens. The frittata was perfectly seasoned with a mix of herbs and a little salt and pepper. And the greens with shallots, roasted carrots and a lemon poppyseed dressing were quite memorable. A perfect compliment to the more substantial frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\" alt=\"Potato Frittata and House Salad\" title=\"Potato Frittata and House Salad\" width=\"500\" height=\"510\" class=\"alignnone size-full wp-image-16954\">\u003c/a>\u003cbr>\n\u003cem>Potato Fritatta and House Salad\u003c/em>\u003c/p>\n\u003cp>Danielle was smart enough to take home a Citrus Morning Bun for the next day and reported back that it was a little pillow of heaven (yes, those were close to her exact words). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\" alt=\"breakfast pastries at Big Sur Bakery\" title=\"breakfast pastries at Big Sur Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16953\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Pastries at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>And my friend Janet made the wise decision to buy a jelly donut on our way out. They just looked too good to pass up. We had every intention of waiting until later that afternoon to try it, but we barely made it out the front door. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\" alt=\"strawberry jelly donut\" title=\"strawberry jelly donut\" width=\"500\" height=\"505\" class=\"alignnone size-full wp-image-16952\">\u003c/a>\u003cbr>\n\u003cem>Strawberry Jelly Donut at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>This is, quite possibly, the best jelly donut I've ever had. We puzzled over what made it so extraordinary and decided it had to be the heaps of homemade strawberry jam, the fact that it seemed like the jam was actually baked right into the donut, the light airy dough, and the gentle and completely perfect dusting of sugar. If I lived close to Big Sur, I could be in a whole lot of trouble if this is a standard breakfast item. \u003c/p>\n\u003cp>I've been thinking about how to sum up our few hours at Big Sur Bakery. It's a special place-- that you can gather through recommendations from friends, numerous media reviews, and their very lovely cookbook. But I think the reason it remains so special is because there's a sense still --somehow-- that \u003cem>you've\u003c/em> stumbled upon it. You leave feeling like it's your little place, and you can't wait to tell the friends back home who you know would appreciate it. I'll tell you this: I couldn't imagine any other place I would've wanted to be at 1 p.m. that Wednesday afternoon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery\u003c/a>\u003cbr>\nHighway 1\u003cbr>\nBig Sur, CA 93920\u003cbr>\n(831) 667-0520\u003cbr>\nHours: Mon 8am-3pm; Tue-Sat 8am-8:30pm; Sun 8am-2:30pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16965/eating-lunch-at-big-sur-bakery-2","authors":["5072"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_843","bayareabites_842","bayareabites_841","bayareabites_1966","bayareabites_1290"],"label":"bayareabites"},"bayareabites_7007":{"type":"posts","id":"bayareabites_7007","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7007","score":null,"sort":[1254579435000]},"guestAuthors":[],"slug":"schiacciata-duva","title":"Schiacciata d'Uva","publishDate":1254579435,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n","blocks":[],"excerpt":"What do you eat during the grape harvest? Well, if you're in northern Italy or California surrounded by vineyards, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. ","status":"publish","parent":0,"modified":1379097321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1096},"headData":{"title":"Schiacciata d'Uva | KQED","description":"What do you eat during the grape harvest? Well, if you're in northern Italy or California surrounded by vineyards, you take your grapes and make a merenda, a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"7007 http://blogs.kqed.org/bayareabites/?p=7007","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/03/schiacciata-duva/","disqusTitle":"Schiacciata d'Uva","path":"/bayareabites/7007/schiacciata-duva","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7007/schiacciata-duva","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_588","bayareabites_1865"],"tags":["bayareabites_1966","bayareabites_2758","bayareabites_2757"],"label":"bayareabites"},"bayareabites_2727":{"type":"posts","id":"bayareabites_2727","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2727","score":null,"sort":[1238079614000]},"guestAuthors":[],"slug":"homemade-focaccia","title":"Homemade Focaccia","publishDate":1238079614,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-2730\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/caramelized-cipollini-onion-focaccia.jpg\" alt=\"caramelized cipollini onion focaccia\" width=\"400\" height=\"400\">\u003cbr>\nThe Bay Area is full of beautifully baked fresh bread. From small operations like \u003ca href=\"http://www.tartinebakery.com/\">\u003cstrong>Tartine\u003c/strong>\u003c/a> and \u003ca href=\"http://lafarine.com/\">\u003cstrong>La Farine\u003c/strong>\u003c/a>, to bakeries with larger distributions, freshly baked bread can be found in almost every neighborhood. Even Cotsco has an aisle selling fresh \u003ca href=\"http://en.wikipedia.org/wiki/Acme_Bread_Company\">\u003cstrong>Acme\u003c/strong>\u003c/a> bread. I cannot stress enough how lucky we are. When I was growing up in North County San Diego, crunchy fresh bread was an exotic treat, only obtainable when we traveled to New York or sometimes Los Angeles, but nowhere to be seen in the near vicinity of my house. Yet although a fresh loaf can be found within a five-minute walk from where I live now, I still like to occasionally bake my own bread.\u003c/p>\n\u003cp>Like most people, I love the smell of freshly-baked bread. I'm a smelly person. Not smelly, as in I smell bad (at least I hope not), but smelly, as in I am very olfactory-driven. This is both a blessing and a curse. While I am able to smell hints of lavender or citrus not always discernible to others, smells I hate – such as disinfectant or what it disinfects -- seem to shoot through my nasal passages and into my brain (right below my right eye). So making bread is an act to not only feed my family and myself, but to nourish my nose as well. Homemade bread fills the house with the most wonderful lingering aroma, and as a bonus I also get to eat it.\u003c/p>\n\u003cp>One bread I enjoy making at home is \u003ca href=\"http://en.wikipedia.org/wiki/Focaccia\">\u003cstrong>focaccia\u003c/strong>\u003c/a>. In addition to thinking it's one of the easier breads to bake, I also love that it can accommodate a variety of toppings. Although it is most often baked with sea salt and rosemary, you can easily add thyme or sage instead, not to mention goat cheese, caramelized onions, olives, garlic, nuts, anchovies, and fresh tomatoes.\u003c/p>\n\u003cp>Focaccia is a traditional Italian bread; its recipe dates at least as far back as ancient Rome, when it was called \u003cem>panis focacius\u003c/em>. Like pizza, it is made from a simple yeast dough that is often cooked with olive oil. The dough is pretty straightforward and easy to make. Best of all, making focaccia at home will fill your kitchen with warm and comforting smells, which is something you can't buy at Costco.\u003c/p>\n\u003cp>Following is my recipe for caramelized cipollini onion focaccia. The onions add a sweet flavor that plays off the salt nicely. Feel free to use chopped kalamata olives instead, add goat cheese, or just use herbs and salt. Whatever you do, your house will smell delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Caramelized Cipollini Onion Focaccia\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one loaf\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 packages of active dry yeast\u003cbr>\n1 ½ cups warm water\u003cbr>\n1 tsp sugar\u003cbr>\n4-5 cups of flour\u003cbr>\n1 ½ tsp sea salt\u003cbr>\n5 Tbsp olive oil\u003cbr>\n2 Tbsp coarse sea salt\u003cbr>\n1 Tbsp chopped fresh rosemary, thyme, or sage\u003cbr>\n1 cup carmelized cipollini onions (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation by Hand:\u003c/strong>\u003cbr>\n1. In a large bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.\u003c/p>\n\u003cp>2. Stir 4 cups of flour, 1 ½ tsp salt, and 3 Tbsp olive oil into the yeast mixture and then stir thoroughly until you can make a rough ball. You will probably need to use your hands.\u003c/p>\n\u003cp>3. Sprinkle flour onto a work surface (either a solid countertop or large wooden board) and turn the dough out onto the floured surface.\u003c/p>\n\u003cp>4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.\u003c/p>\n\u003cp>5. Set the dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.\u003cbr>\n6. After the dough has risen, coat the bottom of a large cookie sheet with the remaining 2 Tbsp olive oil.\u003c/p>\n\u003cp>7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.\u003c/p>\n\u003cp>8. Cover with a dish towel and let rise for another hour.\u003c/p>\n\u003cp>9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/focaccia-dough1.jpg\" alt=\"focaccia dough dimpled\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2751\">\u003c/p>\n\u003cp>10. Sprinkle the course salt, herbs, and onions onto dough.\u003c/p>\n\u003cp>11. Set dough in a preheated 450 degree oven.\u003c/p>\n\u003cp>12. Bake for about 15 – 20 minutes or until golden brown.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to check the bread after about 10 minutes if using a convection oven.\u003c/p>\n\u003cp>\u003cstrong>Preparation with a Stand Mixer Using the Bread Dough Attachment:\u003c/strong>\u003cbr>\n1. In your mixer's bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.\u003c/p>\n\u003cp>2. Add 4 cups of flour, 1 ½ tsp salt, and 3 Tbsp olive oil into the yeast mixture. Using the bread dough attachment, mix until a rough ball forms. \u003c/p>\n\u003cp>3. Sprinkle flour onto a work surface (either a solid countertop or large wooden board) and turn the dough out onto the floured surface.\u003c/p>\n\u003cp>4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.\u003c/p>\n\u003cp>5. Set dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.\u003c/p>\n\u003cp>6. After dough has risen, coat the bottom of a large cookie sheet with the remaining 2 Tbsp olive oil.\u003c/p>\n\u003cp>7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.\u003c/p>\n\u003cp>8. Cover with a dish towel and let rise for another hour.\u003c/p>\n\u003cp>9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.\u003c/p>\n\u003cp>10. Sprinkle the course salt, herbs, and onions onto dough.\u003c/p>\n\u003cp>11. Set dough in a preheated 450 degree oven.\u003c/p>\n\u003cp>12. Bake for about 15 – 20 minutes or until golden brown.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to check the bread after about 10 minutes if using a convection oven.\u003c/p>\n\u003cp>\u003cstrong>Caramelized Onions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup sliced cipollini onions\u003cbr>\n1 tsp olive oil\u003cbr>\n1 tsp sugar\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a medium to large pan.\u003cbr>\n2. Add onions and sauté on medium low for about five minutes.\u003cbr>\n3. Add the sugar and stir.\u003cbr>\n4. Cook the onions until they are soft and a light golden color.\u003c/p>\n\n","blocks":[],"excerpt":"One bread I love to make at home is focaccia. In addition to thinking it's one of the easier breads to bake, I also love that it can accommodate a variety of toppings. Although it is most often baked with sea salt and rosemary, you can easily add thyme or sage instead, not to mention goat cheese, caramelized onions, olives, garlic, nuts, anchovies, and fresh tomatoes. ","status":"publish","parent":0,"modified":1238043616,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1165},"headData":{"title":"Homemade Focaccia | KQED","description":"One bread I love to make at home is focaccia. In addition to thinking it's one of the easier breads to bake, I also love that it can accommodate a variety of toppings. Although it is most often baked with sea salt and rosemary, you can easily add thyme or sage instead, not to mention goat cheese, caramelized onions, olives, garlic, nuts, anchovies, and fresh tomatoes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2727 http://blogs.kqed.org/bayareabites/?p=2727","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/26/homemade-focaccia/","disqusTitle":"Homemade Focaccia","path":"/bayareabites/2727/homemade-focaccia","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-2730\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/caramelized-cipollini-onion-focaccia.jpg\" alt=\"caramelized cipollini onion focaccia\" width=\"400\" height=\"400\">\u003cbr>\nThe Bay Area is full of beautifully baked fresh bread. From small operations like \u003ca href=\"http://www.tartinebakery.com/\">\u003cstrong>Tartine\u003c/strong>\u003c/a> and \u003ca href=\"http://lafarine.com/\">\u003cstrong>La Farine\u003c/strong>\u003c/a>, to bakeries with larger distributions, freshly baked bread can be found in almost every neighborhood. Even Cotsco has an aisle selling fresh \u003ca href=\"http://en.wikipedia.org/wiki/Acme_Bread_Company\">\u003cstrong>Acme\u003c/strong>\u003c/a> bread. I cannot stress enough how lucky we are. When I was growing up in North County San Diego, crunchy fresh bread was an exotic treat, only obtainable when we traveled to New York or sometimes Los Angeles, but nowhere to be seen in the near vicinity of my house. Yet although a fresh loaf can be found within a five-minute walk from where I live now, I still like to occasionally bake my own bread.\u003c/p>\n\u003cp>Like most people, I love the smell of freshly-baked bread. I'm a smelly person. Not smelly, as in I smell bad (at least I hope not), but smelly, as in I am very olfactory-driven. This is both a blessing and a curse. While I am able to smell hints of lavender or citrus not always discernible to others, smells I hate – such as disinfectant or what it disinfects -- seem to shoot through my nasal passages and into my brain (right below my right eye). So making bread is an act to not only feed my family and myself, but to nourish my nose as well. Homemade bread fills the house with the most wonderful lingering aroma, and as a bonus I also get to eat it.\u003c/p>\n\u003cp>One bread I enjoy making at home is \u003ca href=\"http://en.wikipedia.org/wiki/Focaccia\">\u003cstrong>focaccia\u003c/strong>\u003c/a>. In addition to thinking it's one of the easier breads to bake, I also love that it can accommodate a variety of toppings. Although it is most often baked with sea salt and rosemary, you can easily add thyme or sage instead, not to mention goat cheese, caramelized onions, olives, garlic, nuts, anchovies, and fresh tomatoes.\u003c/p>\n\u003cp>Focaccia is a traditional Italian bread; its recipe dates at least as far back as ancient Rome, when it was called \u003cem>panis focacius\u003c/em>. Like pizza, it is made from a simple yeast dough that is often cooked with olive oil. The dough is pretty straightforward and easy to make. Best of all, making focaccia at home will fill your kitchen with warm and comforting smells, which is something you can't buy at Costco.\u003c/p>\n\u003cp>Following is my recipe for caramelized cipollini onion focaccia. The onions add a sweet flavor that plays off the salt nicely. Feel free to use chopped kalamata olives instead, add goat cheese, or just use herbs and salt. Whatever you do, your house will smell delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Caramelized Cipollini Onion Focaccia\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one loaf\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 packages of active dry yeast\u003cbr>\n1 ½ cups warm water\u003cbr>\n1 tsp sugar\u003cbr>\n4-5 cups of flour\u003cbr>\n1 ½ tsp sea salt\u003cbr>\n5 Tbsp olive oil\u003cbr>\n2 Tbsp coarse sea salt\u003cbr>\n1 Tbsp chopped fresh rosemary, thyme, or sage\u003cbr>\n1 cup carmelized cipollini onions (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation by Hand:\u003c/strong>\u003cbr>\n1. In a large bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.\u003c/p>\n\u003cp>2. Stir 4 cups of flour, 1 ½ tsp salt, and 3 Tbsp olive oil into the yeast mixture and then stir thoroughly until you can make a rough ball. You will probably need to use your hands.\u003c/p>\n\u003cp>3. Sprinkle flour onto a work surface (either a solid countertop or large wooden board) and turn the dough out onto the floured surface.\u003c/p>\n\u003cp>4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.\u003c/p>\n\u003cp>5. Set the dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.\u003cbr>\n6. After the dough has risen, coat the bottom of a large cookie sheet with the remaining 2 Tbsp olive oil.\u003c/p>\n\u003cp>7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.\u003c/p>\n\u003cp>8. Cover with a dish towel and let rise for another hour.\u003c/p>\n\u003cp>9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/focaccia-dough1.jpg\" alt=\"focaccia dough dimpled\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2751\">\u003c/p>\n\u003cp>10. Sprinkle the course salt, herbs, and onions onto dough.\u003c/p>\n\u003cp>11. Set dough in a preheated 450 degree oven.\u003c/p>\n\u003cp>12. Bake for about 15 – 20 minutes or until golden brown.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to check the bread after about 10 minutes if using a convection oven.\u003c/p>\n\u003cp>\u003cstrong>Preparation with a Stand Mixer Using the Bread Dough Attachment:\u003c/strong>\u003cbr>\n1. In your mixer's bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.\u003c/p>\n\u003cp>2. Add 4 cups of flour, 1 ½ tsp salt, and 3 Tbsp olive oil into the yeast mixture. Using the bread dough attachment, mix until a rough ball forms. \u003c/p>\n\u003cp>3. Sprinkle flour onto a work surface (either a solid countertop or large wooden board) and turn the dough out onto the floured surface.\u003c/p>\n\u003cp>4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.\u003c/p>\n\u003cp>5. Set dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.\u003c/p>\n\u003cp>6. After dough has risen, coat the bottom of a large cookie sheet with the remaining 2 Tbsp olive oil.\u003c/p>\n\u003cp>7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.\u003c/p>\n\u003cp>8. Cover with a dish towel and let rise for another hour.\u003c/p>\n\u003cp>9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.\u003c/p>\n\u003cp>10. Sprinkle the course salt, herbs, and onions onto dough.\u003c/p>\n\u003cp>11. Set dough in a preheated 450 degree oven.\u003c/p>\n\u003cp>12. Bake for about 15 – 20 minutes or until golden brown.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to check the bread after about 10 minutes if using a convection oven.\u003c/p>\n\u003cp>\u003cstrong>Caramelized Onions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup sliced cipollini onions\u003cbr>\n1 tsp olive oil\u003cbr>\n1 tsp sugar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a medium to large pan.\u003cbr>\n2. Add onions and sauté on medium low for about five minutes.\u003cbr>\n3. Add the sugar and stir.\u003cbr>\n4. Cook the onions until they are soft and a light golden color.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2727/homemade-focaccia","authors":["5016"],"categories":["bayareabites_1516","bayareabites_12"],"tags":["bayareabites_1968","bayareabites_1966","bayareabites_1967"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/Marketplace_1400.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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