ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Onion and Olive Focaccia or Blue Cheese and Walnut Focaccia

Pizza/Focaccia
ONION AND OLIVE FOCACCIA

3 1/4 to 3 3/4 cups bread flour (or all-purpose flour), divided use
1 package active dry yeast
1 1/4 cups warm water (120-130 degrees F)
3 tablespoons olive oil (or vegetable oil)
1 teaspoon salt
1 1/2 cups chopped onion (3 medium)
2 cloves garlic, minced
1 cup sliced pitted ripe olives (and/or snipped, oil-packed dried tomatoes, drained*) (optional)
2 tablespoons snipped fresh rosemary (or 2 teaspoons dried rosemary crushed)

In a large mixing bowl stir together 1 1/4 cups of the flour and the yeast. Add warm water, 1 tablespoon oil, and the salt to the dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.

Stir in as much of the remaining flour as you can. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down.

Turn out onto a lightly floured surface. Divide in half. Shape each into a ball. Place on 2 lightly greased baking sheets. Cover and let rest for 10 minutes.

For the topping: in a medium skillet cook onion and garlic in the remaining 2 tablespoons oil, covered, over low heat for 3 to 5 minutes or till onion id translucent, stirring occasionally. Uncover, cook and stir just till onion begins to brown. Remove from heat. If using olives, stir into onion mixture. Set aside.

Using your hands; flatten each ball of dough into a circle about 12 inches in diameter. With your fingers, press 1/2-inch deep indentations about 2 inches apart on surface. Spoon onion mixture on top. Sprinkle with rosemary. Cover and let rise in a warm place till nearly double (about 20 minutes).

Bake in a 375 degree F oven about 25 minutes or till golden.* Remove from baking sheet; cool on wire racks.

*If using dried tomatoes, sprinkle atop bread during last 5 minutes of baking.

VARIATIONS:

BLUE CHEESE AND WALNUT FOCACCIA:
Prepare as directed, except omit the onion, garlic, olives, tomatoes, and rosemary. Instead, brush shaped dough with the 2 tablespoons olive oil or cooking oil. Sprinkle with 1 1/2 cups chopped walnuts and 1 cup crumbled blue cheese or shredded Swiss cheese. Continue as directed.

Makes 2 rounds (24 servings)
Source: Better Homes and Gardens Magazine, September 1996
MsgID: 0224700
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Onion and Olive Focaccia or Blue Cheese and Walnut Focaccia
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix