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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Shishito and fennel seed spiced Focaccia



There is a certain magic in the combined aroma of fermented dough and olive oil. To me, no perfume is more Italian than such simple concoction. Presented here is a summer Focaccia with cold fermented Biga, fennel seeds, and the summertime favorite, Shishito.  
Ingredients:
Biga:
8.82 Ounces (~250 gr) double zero or bread flour
8.82 Ounces (~250 gr) tepid water
¼ TSP yeast
Dough:
Biga (after overnight cold fermentation)
10.58 Ounces (~300 gr) double zero or bread flour
7.05 Ounces  (~200 gr) tepid water
0.32 Ounce  (~9 gr or 1 TSP) salt
3 TBSP Extra virgin oil
Topping:
2 TBSP Extra virgin oil
2 Ounces (~56 gr) Shishito peppers
1 TSP fennel seeds
1 TSP granulated garlic
2 TBSP water


  • Make the Biga by mixing all the listed ingredients. Stir well and let ferment in the fridge for at least 12 hours. Alternatively, the starter can be fermented outside the fridge, in a warm place to be precise, and for two hours or until foamy and more than double in size.
  • Make a very wet dough by mixing in all the ingredients listed under "Dough." Knead at medium speed until an acceptable gluten structure is formed (should take 10 to 15 minutes). If kneading by hand, use the "Strech and fold technique." Stretch and fold the dough three times with a 10-minute gap in between each set.
  • Splash the oil (listed under topping) on a tray and spread the dough on the tray. Using your fingertips, open the dough and stretch it towards the edges of the tray. Flip the dough once during the process to ensure the entire surface is covered with oil.
  • When the dough is spread flat and not bouncing back, plant the Shishito peppers atop and sprinkle the fennel seeds and garlic powder. Let the dough proof in a warm place until almost double in size.
  • Sprinkle with the water (this helps with a crunchy crust) and get prepared to bake. 

Preheat the oven to 450F (~230C). You may put a small pan of water in the oven to generate steam.
Bake in the middle rack until the surface is crunchy and the bottom is not too brown.
The simple summer sandwich was made with my bread, a simple onion/onion seed salad, and French omelet.

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