Caramelized Shallot and Golden Raisin Focaccia

I was a good baker and read the recipe instructions for Focaccia from The Bread Baker’s Apprentice ahead of time. I knew the dough required an overnight rest in the refrigerator. I planned on making the dough Saturday night after my day of diving and baking it Sunday. Little did I know how exhausted I would be after the dive. Wow. It was a great day and a horrible day all rolled into one, but the great outweighs the horrible.

I ended up getting seasick on the way out to Catalina from Long Beach. It was bad. Everyone told me I would feel better once I was in the water and it was true! The nausea went away once I was underwater.  The first dive was amazing. The kelp forests were cool, it was a magical and peaceful place. Unfortunately once I surfaced, I felt sick again. It took all my strength and willpower to gear up for the second dive. I had to keep telling myself, “if you can do this, you can do anything…”.

The second dive was even better than the first, but by the end of it I was so weak and tired it wasn’t safe for me to attempt the third dive of the day.  I was disappointed with myself. I really wanted to be PADI Open Water certified by the end of day. The good news is that I get to go diving again. :) On Saturday we’re doing a beach dive and I can’t wait.  I really like diving and I’m considering going for my Advanced Open Water certification (which amazes all my friends because all I did was complain about how I don’t like dealing with the equipment and prep).

Back to the Focaccia. Because of my long day, I was almost too tired to brush my teeth let alone make bread. I wanted to complete the Focaccia on Sunday, so I omitted the overnight rest in the refrigerator. I did chill it for a bit, but I don’t think anyone considers two hours to be overnight. :P The overnight rest is to enhance flavor, but when you are drenching something in olive oil how much more flavor enhancement do you need??

I incorporated golden raisins into the the dough as suggested in a side bar and topped the Focaccia with caramelized shallots and rosemary. I was inspired by my recent meal at Bouchon where I had the most delicious Gnocchi à la Parisienne made with caramelized shallots and golden raisins. I just borrowed the Bouchon cookbook from the library and it turns out that Parisienne gnocchi is different from traditional gnocchi in that it is made from pâte à choux, the dough usually used for profiteroles or éclairs.  No wonder they were so good. I’m going to attempt the gnocchi in the near future…

Gnocchi à la Parisienne

Gnocchi à la Parisienne

The Caramelized Shallot and Golden Raisin Focaccia was awesome. The taste was great. I really love the taste combination of sweet and savory.  I made the focaccia as part of The Bread Baker’s Apprentice Challenge. We’re a group of bakers baking our way in order through the book. This is also my Vegan Tuesday recipe. I had some for lunch yesterday. YUM.

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21 thoughts on “Caramelized Shallot and Golden Raisin Focaccia

  1. Sucks on the sea sickness but at least you got two dives out of the deal and sounds like another one coming soon. I am like you and seasickness is a given when I am out in a boat.

    The Bouchon cookbook will blow your mind. I freaking love it and it sits on my coffee table all the time ready to be used. However, more jealous you went to Bouchon.

    Nicely done!

  2. I love your flavour choices for the focaccia, delish. Congrats on your two dives and getting over your seasickness. More than the bulk of your readers will ever accomplish! (Especially me – who puts showering on the to-do list so she can cross it out early..)

  3. I like sweet and savory in unexpected combinations and this bread definitely qualifies as a gigantic YUM!! I have had my eye on that cookbook, so I’ll be interested to see what you cook from it. Sorry about the seasickness, but congrats on the impending certification and the new passion!

  4. Sorry to hear you got sick…that’s no fun! Your focaccia looks fabulous, by the way! I’ve only made gnocchi with potatoes, so you’ll have to make some with the choux and let me know how it turns out~

  5. Very fun to get to hear about the dives, etc. (well not the sickness part, but the other parts sound adventurous and fun!) and the bread looks fantastic…really really great. I so want some right now!

  6. Looks wonderful! I am way behind, just posted brioche LOL! I can’t wait to make the focaccia. Congratulations on the diving, that’s awesome! Sorry you were sick though :( at least you get to go again :)

  7. Great looking focaccia. My friend dives and on every single dive, without fail, she needs to “feed the fishes” and vomits. After that though, she is fine for the rest of the dive! :)

  8. Wow, what a day! I missed the part about the seasickness on Twitter – that had to be no fun. Congrats on the diving though, I have no doubt that you’ll go as far with it as you want to! This bread looks incredible. I am REALLY excited about getting to foccacia, and I might have to copy your golden raisin/shallot idea because it sounds SO good!

  9. That looks delicious, as well as those yummy key lime pies. I wish I had made the pie this week, but no time since I am just coming back from vacation. Have a good week!

  10. Yes, I had the same problem when I did the same trip…it is just awful the feeling of seasick… :-(
    Well, this focaccia looks delicious, really like the idea of adding raisins…yummie, I’ll definitely try this one!

  11. I’d eat this for breakfast, lunch AND dinner, it looks so good! I was looking at the recipe yesterday and now I see that you made it and it turned out great. I love the addition of the golden raisins even though I’m not a raisin fan, but I also crave the sweet/savory combo.

  12. I’m sorry you felt bad but it’s great that you pushed through and still got to dive. The focassia looks delicious, caramelized shallots are divine.

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