Focaccia and Braised Beef
The Claremont Inn is a gem set amidst the golden wheat fields of the eastern plains town of Stratton. The Claremont Inn proves that luxurious romantic getaways and gourmet meals can be found all over Colorado. Dave Dischner, the bed and breakfast’s founder and culinary maestro, is a Stratton native. Dischner has trained at culinary schools in Colorado, New York and the south of France. He learned to make focaccia bread years ago and adapted his own recipe.
“We teach the focaccia recipe all the time in our cooking classes at the inn,” Dischner said. “In 15 minutes, anyone can have delicious homemade bread.” The best part is focaccia’s versatility: You can top it with things like rosemary and parmigiano-reggiano, or prepare some braised beef to make a sandwich.
|Number of Servings:||4|
1 cup warm tap water
2 ½ tsp (1 envelope) active dry wheat
6 Tbsp olive oil
5 cups unbleached all-purpose flour
2 tsp salt
2 Tbsp chopped fresh rosemary, or
1 Tbsp dried, plus rosemary sprigs (optional)
1 cup milk
2 oz parmesan cheese
1/2 tsp kosher or coarse salt
Topping variations: mozzarella cheese, sun dried tomatoes, roasted red peppers, black olives, marinated artichokes
Braised Beef with Onions, Anchovies and Herbs:
1-2 Tbsp olive oil
3 lbs boneless chuck, cut into 2-inch cubes
2 oz pancetta, cubed into pea size cubes
salt and freshly ground pepper
3 large garlic cloves, finely minced
6 anchovy fillets
1 cup dry white wine
1 3-inch fresh rosemary sprig or other herb of your choice
Whisk together water and yeast, then 3 Tbsp olive oil. Mix and stir flour, salt and rosemary. Stir yeast mixture and milk into the flour mixture until flour is evenly moistened. Beat vigorously for 1 minute. Cover with plastic wrap and allow dough to rise until it has doubled (about 1 hour). Spread 1 ½ tsp olive oil on an 11 x 17-inch baking pan. Press dough into pan, filling completely. Using fingertip, poke cavities 2 inches apart. Drizzle 1 ½ Tbsp olive oil and sprinkle kosher salt over dough. Add toppings of your choice. Set oven rack at lower third of oven. Bake at 450° for 25 minutes, until deep golden in color. Lift focaccia with spatula halfway through to check bottom; if coloring too quickly, put another pan underneath to insulate.
In a skillet, heat oil medium-high. Pat beef dry. Add only as much of the beef and pancetta to the pan as fits without crowding. Cook until browned on all sides. Transfer meat to a large slow cooker and brown remaining meat. Salt and pepper to taste. Spoon off excess fat and reduce heat to medium. Add garlic and anchovies. Cook, stirring, for 2 minutes, or until anchovies dissolve. Add wine and bring it to a simmer, scraping bottom of the pan. Pour liquid into a slow cooker. Add rosemary or other herbs. Cover and cook on low 6-8 hours, or until meat is tender. Discard rosemary/herbs and serve hot.