The single most influential foodstuff in history, salt funded the construction of China's Great Wall, dictated trade routes, gave rise to Europe's great cities, ignited wars, fueled centuries of political discourse, helped spark the French Revolution, and was a focal point in the struggle for Indian independence.
The words "sauce," "salad" and "sausage" are derived from the root word for "salt." In Rome, it served as currency; hence "salary" and "not worth his salt."
Composed of sodium and chlorine, salt is a stable, staple food essential for life. It regulates fluid levels and is necessary for muscle function, nerve impulses and the distribution of nutrients.
Until the invention of canning and refrigeration, salt was fundamental to food preservation. It's the only natural source of one of our basic tastes (salty), suppresses bitterness and enhances the flavor of other foods.
Unfortunately, too much of a good thing can lead to hypertension. Cooks can take heart, however: Although the average American consumes far too much salt, 90 percent of it comes from processed foods, with only 10 percent from cooking and table use.
Salt exists in two basic forms: sea salt, produced by the evaporation of seawater, and rock salt, mined from buried sea beds. Specialty salts include kosher salt (coarse grained salt used in "koshering" meat, favored for its purity and low cost), fleur de sel ("flower of salt" from salt ponds in France and Portugal), and Maldon salt (a delicate English sea salt). Colorful choices include Peruvian Pink, Hawaiian Red and the mineral rich Celtic Gray. Flavored varieties include truffle, citrus and smoked salts.
ONION FOCACCIA
4 1/2 cups all-purpose flour, divided
1/2 cup grated Parmigiano Reggiano cheese
1 teaspoon kosher salt
1 teaspoon crushed dried rosemary
1 (0.25-ounce) package quick-rise yeast
1 1/2 cups warm water (120 to 130 degrees)
3 tablespoons olive oil, divided
Cooking spray
Cornmeal
3 leeks
8 green onions, trimmed
Coarsely ground fleur de sel
Combine 31/2 cups flour, cheese, kosher salt, rosemary and yeast in food processor. Pulse to blend. With processor on, slowly add water and 2 tablespoons oil and process until dough forms ball. Turn out onto lightly floured surface; knead 5 minutes or until smooth and elastic, adding additional flour as necessary. Place dough in large bowl coated with cooking spray. Turn dough to coat top. Cover and let rise in warm place 1 hour.
Punch down dough; turn out onto lightly floured surface. Divide into 2 pieces, shaping each into 12-inch circle. Place on two large baking sheets coated with cooking spray and dusted with cornmeal. Cover, let rise 40 minutes or until doubled in bulk.
Set oven to 450 degrees. Uncover dough. Gently brush with remaining olive oil. Make indentations in top using handle of wood spoon or fingertips. Remove roots, outer leaves and tough green tops from leeks. Rinse with cold water; cut into rounds. Arrange leeks and green onions over top of dough. Sprinkle with fleur de sel.
Bake 20 minutes or until golden. Cool on wire racks. Serves 12.
NUTRITION PER SERVING: 210 calories, 4 grams fat, 7 grams protein, 37 grams carbohydrates, 2 grams fiber and 320 milligrams sodium.
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