snow day.

For the first time in memory, I have a grownup snow day. Like a schoolkid, I was glued to the TV this morning, watching the list of closings crawl across the bottom of the screen. There it was: F+W Publications: Closed. Hallelujah!

Rob left for the office a few minutes ago (boo!). So, what's on tap for the day? Let's see: Wrigley's upstairs having his post-breakfast nap. Giada's on the Today Show. I'm going to make Bill's Focaccia (recipe below).

A layer of ice (thanks to a full day of soaking rain yesterday, followed by below-freezing temps overnight) has settled over everything. The sun is just coming up, and the scene is right out of "The Lion, the Witch and the Wardrobe." The highest branches are sparkling, and the dogwood in my window is shimmering. Two female cardinals (out for coffee and conversation) just landed in the upper branches; they're all puffed up to keep warm (sorry, girls). Assuming I can get Wigs out for a walk, we'll venture out this morning with our camera.

But first, the focaccia needs to go in the proofing drawer for a couple hours. This is very simple to make, in spite of the complicated-looking directions.

Bill's Focaccia
1 package yeast, dissolved in about 1/2 cup warm (110 degrees) water with a pinch of sugar and flour
4 1/2 cups flour
2 Tablespoons olive oil
1 cup (ish) more warm water
salt to taste (I start with 1 teaspoon -- the dough should taste slightly salty, but not too much, because you'll salt the top before it bakes)

Dump the flour and olive oil in the KitchenAid (dough hook). When the yeast is bubbly in the water, add that to the bowl. Start the mixer; as the dough starts to come together, add the salt. Add the warm water carefully (not too much); the dough should be firm, smooth and just barely sticky. Knead it in the KitchenAid for 3 or 4 minutes until it's really smooth.

Take the dough out of the bowl, shape it into a round, and put it back in the bowl; pour a bit of olive oil over the top, turn the dough over in the bowl. Cover with plastic wrap and let rise until it reaches the top of the bowl (a couple of hours).

Pour some olive oil into either a quarter- or half-sheet pan (depending on how thick and puffy you want it; I like using the quarter size). Dump the dough out into the pan and let it rest for 20 minutes or so. With lightly oiled fingers, press, push and stretch the dough to roughly fill the pan. Cover with oiled plastic wrap and put the pan in a warm place to rise again. Bill says the dough should be jiggly when you put it in the oven (this takes an hour and a half or two hours, depending on the warmth of your rising space).

Preheat the oven to 450 degrees. Before baking, gently dimple the dough with your fingers, then pour some olive oil over it (the oil should settle into little pools). Generously sprinkle with coarse sea salt and coarse-ground pepper (you can also top it with fresh rosemary, a sprinkling of Parmesan or whatever you please). Bake for about 25 to 30 minutes, until it's nicely golden.