Focaccia is as thick as dough can be while still remaining a flatbread. It can be topped with nearly anything, but traditional toppings include herbs, onion and other vegetables, cheese, and meat. Focaccia also has a high olive oil content, which keeps it moist and adds flavor – and sets it apart from pizza dough. A sprinkle of salt tops it off! I love having focaccia available for snacking – I think the small amount of salt is satisfying. And when you slice off small pieces, the calories don’t count, right?
Ingredients:
– 1 package dry yeast
– 1 cup warm water, 100-110 degrees
– 1 tsp honey
– 3.5 c all-purpose flour
– 1/2 c (plus a little more) extra virgin olive oil (divided – you will use it at a few different times)
– kosher salt
– 1 large sweet onion, sliced thin
– 2 medium vine-ripe tomatoes, cut into 1/4″ slices
– 2 sprigs fresh rosemary, needles removed from stem
– 1/4 c grated parmesan cheese
How do I make it?
- In a medium bowl, stir together yeast, warm water, and honey. Let rest until bubbles form on top and you can smell the yeast, about 10 minutes.
- Stir in 3 c flour, 1/4 c olive oil and 1 t kosher salt.
- Turn the dough onto a well-floured surface and knead until dough is smooth (see photo below), 5 to 10 minutes. Add flour if the dough gets sticky {it’s ok if you don’t use the full 3.5 c!}.
Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour. Don’t worry if it doesn’t completely double! Not a big deal.- While the dough is rising, Heat a large heavy skillet or pan over medium heat. When warm, add 1 T olive oil. When the oil is hot, add the onion slices, separating as you drop them into the skillet, and cover. Cook until onion is golden brown, stirring occasionally, about 20 minutes. The longer the onion cooks, the sweeter it will get!
- Preheat oven to 450 degrees, and lightly oil a 9″ x 13″ rimmed baking sheet, or metal baking pan.
- Remove dough from bowl and press it into the pan until it touches the edges. Using your fingers, make dimples all over the dough (see photo below).
- Drizzle the dough with 1 – 2 T olive oil and spread it around using your fingers or a pastry brush.
- Let the dough rest 20-30 minutes, until it becomes a little puffy.
- Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and a bit more salt, to your tastes. Drizzle with 1 T olive oil.
- Bake until the focaccia is golden brown, about 20 minutes.
- Remove from oven and cool before cutting into pieces and serving!
More info please?
If you plan to serve as finger food for a party, try smaller tomatoes, and line them up in rows and columns so that when you slice with a serrated knife, the tomatoes stay pretty and intact.
Original link: http://www.cookincanuck.com/2011/02/focaccia-with-caramelized-onion-tomato/
Who’s daughter are you?! Looks amazing!