Sunday 26 January 2014

Posted by Judie on Sunday 26 January 2014
This focaccia recipe has the most awesome crust ever! It makes a great appetiser or an accompaniment to a mixed platter of meat and cheese. 

Makes a 10x15 inch dish
  • 1 package dry yeast 
  • 1 cup warm water 
  • 1 tsp honey 
  • 2 1/2 cups all-purpose flour 
  • 2 tsp salt, divided 
  • 1/4 cup plus 3 tbsp olive oil, divided 
  • 1 large onion, thinly sliced 
  • 1 medium tomato, cut into 1/4-inch slices 
  • 2 sprigs fresh rosemary, needles removed from stem 
  • 1/3 cup (packed) finely grated Parmesan cheese

In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. 

Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. 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. 

Preheat oven to 230 degrees Celsius. Remove dough from bowl and press it into a lightly oiled 10 by 15 inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes. 

In the meantime heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes. If desired you can add a dash of red wine while the onion is cooking. Top the dough with tomato slices, caramelised onions, rosemary, Parmesan cheese, and salt. Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.  

Adapted from Original Recipe


Post a Comment