|Celery Root Focaccia Bread|
Using a straightforward potato focaccia bread recipe as a guideline, I subbed in a cup of my celery root and potato puree for the plain mashed potato that the recipe called for. I also swapped all-purpose flour for Italian 00 flour (a super fine Italian-style flour), of coarse not a necessary substitution but I found that it yielded a nice tender bread. For the top, I helped accentuate the earthiness of the celery root with tendrils of rich caramelized onions, crushed rosemary, shreds of sharp provolone cheese and then finished everything off with coarse Maldon sea salt and a light shower of olive oil.
Once I laid the round of dimpled dough onto the hot pizza stone in my oven, it wasn't long before my apartment was perfumed by the aroma of fresh baking bread. The bread itself had such a beautifully natural scent, I wished I could have bottled it up to save for later. Fresh out of the oven, the bread was crispy on the outside and fluffy on the inside with slight hints of something special. The topping was a great sweet and salty compliment to the bread. Cut into a big square, this focaccia would make a terrific panini or r it would make a great addition to a fresh salad or a hot bowl of soup. You could even take it one step further by cutting it into little cubes and toasting it to make flavorful breadcrumbs. Or, if you're like me, you can just enjoy it plain and simple, fresh and hot from the oven.
Check out the recipe after the jump!
Celery Root Focaccia Bread
Recipe adapted from Serious Eats
2 medium sized onions, thinly sliced
1 cup sharp provolone cheese, or other cheese
2 TBS unsalted butter
1 tsp dried rosemary
Maldon Seas Salt (to taste)
Fresh ground pepper (to taste)
Extra Virgin Olive Oil for drizzling