Thursday, August 21, 2008

Cooking with JP

By JP "Pooh Bear" Severin

As we all know, triathletes can eat. I can’t tell you how many articles I have read that chastise triathletes for “training to eat” not “eating to train”. Well, quite frankly, I am basically training myself to eat and I think I am doing a bang up job. Restaurants and Beehives alike tremble before the horrible and tremendous appetite that is Pooh Bear. With that said, here is a recipe I recently tried that kicked the rumbly out of my tumbly.

Focaccia (Flatbread)


• 2 teaspoons salt
• 1 tablespoon white sugar
• 1 package instant yeast
• 1 1/3 cups warm water
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons grated sharp cheddar cheese
• 3 cups unbleached all-purpose flour
• Pinch of Red pepper flakes


• In a large bowl, stir flour and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Pour the water into the well. ( No biggie if you destroy the walls of your well) Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. Stir and widen the circle of stirring until dough includes all flour.

• Knead on a floured surface. Keep the dough soft. Pour a bit of oil into a clean bowl. Place the dough in the bowl and cover outside with oil. Cover. Let rise until doubled which takes about 30 minutes.

• Punch the dough down. Grease baking sheet with oil, and place the dough on the sheet. Press the dough out to about 1/2 inch thickness. Brush some oil over the top of the dough. Cut several grooves in the bread. Sprinkle with the rosemary, red pepper flakes, and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

• Preheat oven to 375 F. Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack.

• Eat yourself into a food coma.

*adapted from