It’s all in the scissors.
When we were little, we traveled to Watertown to visit our relatives just about every weekend. We’d usually begin at Mema’s, my maternal grandmother’s, on Friday night, and end at Gram’s, on Sunday. Upon arriving at Mema’s, we’d enter the house through a front porch that had a very welcoming stoop. We’d pass many hours sitting on her cement throne, people-watching, and following the goings on on her little street with its crookedy sidewalks, and their cracks, where we hoped to never break our mother’s backs, that led to the best little corner store ever. Italian breads, canned goods, meats, cheeses and penny candy always available for our constant enjoyment. My cousins and I spent a whole lot of time collecting memories and calories at this perfect little place…Sugar Daddies, Lemonheads, Laffy Taffy, Bubble Gum Cigars and Candy Cigarettes were our secret appetizers to Mema’s Friday night supper.
It was not unusual to be treated to Meme’s homemade pizza. Her pizza, made with her dough, was the stuff of dreams. I don’t recall fancy toppings…her sauce and a nice scatter of mozzarella…but what I do remember quite vividly – is the tool she used to cut her pizza into perfect squares. Scissors. She was the first person I had ever seen do that. I can still hear her shears cutting through the dough – almost as if the little pivot screw holding the blades together was loose – I can hear the blades making a snip-clack-snip-clack sound as they made their way through our dinner. I’m hungry just thinking about the sounds associated with Meme’s pizza…
I had the idea to make a focaccia the other day because, well, I was craving it. I love focaccia for its imperfect, bubbly dough and built-in flexibility. This flat oven-baked Italian (like) bread can be topped with just about any herb or other ingredient you like.
I decided to go with sautéed onions and peppers with a hearty sprinkle of rosemary.
It is the rosemary that gives this recipe its aromatic, earthiness. But it’s the combination of the vegetables, the cheeses, the garlic and the herbs that make this recipe a star.
I must admit, I cheated a little – and there’s nothing wrong with that. I used store-bought pizza dough. It was perfect.
Once you have your dough stretched in a rectangular shape on a pizza tray, it’s just a matter of spreading the onion and pepper mixture on top and sprinkling with the remaining ingredients.
You’ll bake your focaccia in a hot oven for about 20 minutes or until almost browned.
Cut into squares (of course) using your best kitchen scissors. Be sure to pay close attention to the sound your scissors make. It could create a very special foody memory for you. I hope it does.
Focaccia is a wonderful snack or appetizer and it also makes for a very satisfying lunch or dinner.
Buon Appetito!
Rosemary Focaccia with Sautéed Onions & Peppers
Description
Rosemary Focaccia with Sautéed Onions & Peppers is a wonderful snack or appetizer, also makes for a very satisfying lunch or dinner!
Ingredients
- 1 lb. pizza dough
- 1 medium yellow onion, thinly sliced
- 1 – 2 colored peppers, thinly sliced
- 3 Tbsp. olive oil
- salt and pepper to taste
- 1 cup shredded mozzarella
- 1 garlic clove, minced
- 1 Tbsp. crushed dried rosemary
- 1 tsp. dried oregano
- 1 tsp. red pepper flakes
- grated Romano cheese
Instructions
- Preheat oven to 450 degrees.
- Stretch dough in a rectangular shape onto pizza tray.
- Sauté onions and peppers in 3 Tbsp. olive oil, until tender.
- Season with salt and pepper to taste.
- Spread onion and pepper mixture over dough and sprinkle with mozzarella, minced garlic, rosemary, oregano, red pepper flakes, and a nice handful of grated cheese.
- Bake in oven for about 20 minutes or until almost browned.
- Cut into squares and serve hot or room temperature.
Ciao!
I love the story and the scissors for cutting pizza. I am going to try it soon.
You won’t believe the difference it makes in the flavor! 😉 thanks, Tracy!