2 March 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Focaccia with tomato and caramelised onions
Welcome to Autumn! Now that the weather is starting to cool down just that little bit, it might be time to get back into the kitchen and do some baking.
Making focaccia can be fun for the whole family. A delicious weekend treat for breakfast or just because.
What you’ll need:
1 package dry yeast
1 cup of warm water
1 teaspoon honey
2 1/2 cups all-purpose flour
2 teaspoons salt divided
1/2 cup plus 1 tablespoon olive oil divided
1 large onion thinly sliced
1 medium tomato cut into 1/4-inch slices
2 sprigs of fresh rosemary needles removed from the 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 the dough is smooth for 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.
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 of 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, occasionally stirring, about 20 minutes.
Top the dough with tomato slices, caramelised onions, rosemary, Parmesan cheese, and salt. Drizzle with the remaining 2 tablespoons olive oil.
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.