I love cooking with spices as they add so much flavor to your food. I get excited when I get to try a new spice in my cooking. I was sent a bag of Organic Kalonji Seeds from Jiva Organics. This company makes wonderful spices that are certified USDA organic at great prices. Their spices are all natural with no artificial colors, flavors, or preservatives. They are packed in a resealable bag to preserve aroma, purity, and contamination.
The spice I was sent is called Kalonji and is a tiny black seed the size of sesame seeds that is grown in India. This spice is used in Indian cooking in dishes like naan (indian flatbread) and curry. This spice has a peppery nutlike taste and gives awesome flavor to you food. You can also roast the seeds and eat them as a snack or sprinkle them on foods like yogurt and veggies.
I looked up recipes to get ideas on what to make with the Kalonji and found a recipe for naan which then inspired me to make a focaccia which is an Italian bread that has a crisp crust with tender inside.. I did make naan too and will do a separate post on that. This onion focaccia is simple to make and the Kalonji gives it an awesome peppery taste. Focaccia is typically made on a baking sheet but I made mine on a pizza stone to give it a crispier crust.
I love that the word Jiva means life. This company is a small family business that is driven by care and respect for life. They produce a variety of spices that are natural and certified organic. Their farms are untouched by modern toxic inputs to produce spices that result in delicious healthy meals.
To purchase these wonderful spices or to get additional information, just click on the below links.
Onion Focaccia with Kalonji
1 cup warm water (100 degrees)
1 1/2 teaspoons yeast
1 teaspoon sugar
1 1/2 teaspoons olive oil
2 1/2 cups flour
1 teaspoon salt
2 teaspoons Jiva Organic Kalonji Seeds
1 large onion chopped
3/4 cup mozzarella shredded cheese
coarse salt for sprinkling on top
In a large bowl, dissolve the yeast and sugar in the warm water. Let stand 10 minutes. Add the oil, flour, salt, and Kalonji seeds.Stir until all flour is absorbed. Then place dough on a lightly floured surface and knead for about one minute, adding flour (1 tablespoon at a time) if it is sticky. Place the dough in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled in volume, about an hour. I like to turn my oven on for one minute and then turn it off to make my warm dough rising place.
While the dough is rising, take the chopped onion and saute in for 5 minutes in 2 teaspoons of olive oil. Set aside.
When dough is done rising, preheat the oven to 425 degrees. Lightly oil your pizza stone or baking sheet with olive oil. Turn the dough onto a lightly flour surface and knead for a minute. Then pat and stretch on the pizza stone or baking sheet. When the dough covers all the stone or pan, take your fingertips and make indentations all over the dough. Evenly spread the sauteed onion on the dough, followed by the mozzarella cheese. Lightly sprinkle the coarse salt over the cheese. Bake the focaccia for 20 minutes or until crust is lightly brown and crispy. Let the focaccia set for 2 minutes and slice into squares.