Focaccia

Focaccia with Cherry Tomato, Caramelized Onion, Chive and Rosemary

Put this focaccia with cherry tomatoes, caramelized onion recipe to good use at your next party. It is an Italian version of a flatbread that resembles the thin crust of a pizza.

The focaccia is a perfect example of how simple and fresh ingredients can be transformed into something that tastes delicious.

The cherry tomato, caramelized onion, and chive give this pizza its sweet and savory taste.

This recipe uses store-bought focaccia dough which makes it quick to prepare.

All you need to do is spread the dough on a baking sheet, top it with the toppings, and bake until golden brown!

Depending on the topping, it can either be herbs, tomatoes, cheese, or even meat.

Because focaccia dough is so soft you can just spread it out with your hands, then prick it with a fork to keep it from puffing up.

Focaccia

  • 2 tsp dry active yeast
  • 2 pinches sugar
  • 1/3 cup olive oil, plus extra for brushing
  • 3 cups bread flour, plus extra for dusting
  • Sea salt

Combine the yeast, sugar, 2 1/2 tbsp oil, and 11 fl oz warm water in a bowl, then set aside in a warm place for 5 minutes or until frothy.

Sift the flour into a bowl and add 1 tsp salt. Make a well in the center, pour in the yeast mixture, and stir to combine.

Turn out on a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in a greased large bowl and cover with a damp kitchen towel.

Let rise for 1 hour, until doubled. Punch down the dough. Turn out onto a lightly floured surface and knead for 1-2 minutes.

Spread dough out to form a rectangle. Grease a baking sheet and then transfer the dough to the sheet. Cover with a damp kitchen towel and let rise for 20 minutes, until doubled.

Oven 425F.

Using your fingers, press dimples into the dough and then brush with olive oil. Cover with a topping of your choice; see below. Then bake for 20-25 minutes until golden brown.

Topping ideas:

For one I covered with rosemary sprigs and whole chives, then sprinkled with sea salt and cracked black pepper.

For the other, I sliced up a red onion into thin rings and cooked them over medium heat with a dash of olive oil, a tablespoon or two of balsamic, and a sprinkling of brown sugar.

Cook until the onions have softened and liquid has been absorbed.

Then cut about 1 cup of cherry tomatoes in half, sprinkle them over the focaccia and topped with onion, sea salt and black pepper, of course.

Recipe from What Katie Ate book by Katie Quinn Davies

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