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March 1, 2011 2 Comments

Focaccia with caramelized onions, tomato & rosemary

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Focaccia with Caramelized Onions, Tomato & Rosemary
 
Dear blog friends, you need to make this today.  I’m not kidding.  Husband and I could have eaten the entire thing ourselves. But wouldn’t you know, just as it came out of the oven our son Patrick, his lovely girlfriend Callie and his wonderful roommate Daniel (who we want to adopt) stopped by.  Patrick wanted to know if I’d taken pictures of the bread yet and if he could have a piece.  I love positive feedback, especially about food so I was like “oh yes, sure!”  Just let me cut a couple of pieces so I can shoot photos for the blog, and then you can help yourself.
You would not believe how fast it disappeared. This was wonderful bread.  I cut a few pieces for pictures and he kept coming back, eating more. He told my husband he better get it now if he wanted a bite, and his roommate Daniel asked me if I was going to get my own cooking show! I just love that boy!  I don’t think the Food Network’s going to be calling me anytime soon, but I do think I have a pretty good audience (and taste testers) on the weekends.

You’ll need a few fresh ingredients including an onion, tomato, fresh rosemary, and Parmesan cheese.  Then pull out the olive oil, yeast, flour, honey, water and kosher salt.
When making anything with yeast that requires warm water, I use tap water but check the temperature and try to get it as close as possible to 110 degrees.  In a medium bowl, stir together yeast, warm water and honey.
Let the mixture rest until yeast blooms and bubbles form on top, about 10 minutes.
Stir in flour, olive oil and kosher salt.
Stir until a dough forms.  Turn out onto a well-floured surface and knead until dough is smooth, about 5-10 minutes.
Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place.
This dough ball looks like an old man’s face.  On the bottom left is an old man ear; he doesn’t have his teeth in so his lips are kinda sunk-in; and on the top left you can see his eyebrows which have totally gotten out of hand.
While the dough is rising, heat 1 tablespoon olive oil in a large skillet over medium heat.  Add onion slices, cover and cook for about 20 minutes.
Now the dough is all puffy.  This took about 20 minutes.
I divided the dough into two lightly oiled deep dish round stone casserole pans.  Gently press the dough until it touches the edges.  Using your finger, poke holes all over the dough.
Drizzle the dough with 2 tablespoons olive oil.
Let the dough rest again for about 20 minutes.
The dough will puff a little.
Now the onions should be fully caramelized and ready to put on the dough.
Spread the onions, tomato slices, fresh rosemary leaves and grated Parmesan cheese on top.  Sprinkle with 1 teaspoon kosher salt and drizzle with remaining 2 tablespoons olive oil.
Bake until the focaccia is golden brown, about 20 minutes.  Remove from oven and allow to coll on a rack.  This is where you lock the doors and pretend you’re not home if anyone rings the bell 🙂
This looks like a deep dish pizza!  In fact, I am going to make it again and use pizza sauce and mozzarella cheese too!  Should I let you know when we’re doing this so you can stop by???  It’s OK, we share.
Sadly, these are the only two pieces I was able to save 🙁
I quickly took a few pictures and devoured it.  This photo documents that last few moments of their lives.
Don’t you think this would be a great pizza crust?
Uuhhh, Patrick’s been here!
There is a wonderful cook named Dara who blogs under Cookin’ Canuck and this recipe is hers.  Dara has it posted on her blog and also on Tasty Kitchen.  You should check it out because there is a wonderful story behind the recipe.  You can also get a printable copy of the original recipe at either link.

Focaccia with caramelized onions, tomato & rosemary

1 package (1/4 Oz. Packet) Dry Yeast
1 cup Warm Water
1 teaspoon Honey
2-½ cups All-purpose Flour
½ cups Plus 1 Tablespoon Olive Oil, Divided
2 teaspoons Kosher Salt, Divided
1 whole Large Onion, Thinly Sliced
1 whole Medium Tomato, Cut Into 1/4-inch Slices
2 sprigs Rosemary, Needles Removed From Stem
⅓ cups (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 450 degrees F.

Remove dough from bowl and press it into a lightly oiled 9- by 13-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.

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.

Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and the remaining salt. Drizzle with the remaining 2 tablespoons olive oil.

Bake until the focaccia is golden brown, about 20 minutes. Remove from the oven and allow to cool on a rack. Cut into pieces and serve.

~~~~~~~

Thanks so much for stopping by! 

Tricia

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2 Comments

  1. Culinarication says

    March 29, 2011 at 11:17 pm

    It's official- the next thing I'm baking will be Focaccia! Our local grocery store used to sell great focaccia, unfortunately the last time I returned there they were selling some old, hard mass-produced junk. Thanks for the inspiration!

    reply to this comment >
  2. Beth Green says

    March 3, 2011 at 5:46 am

    i just love the way you describe things! gonna have to try the focacia!

    reply to this comment >

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