PrintFocaccia with Cherry Tomatoes, Carmalized Onions and Feta IngredientsBread Ingredients 3-4 handfuls…
Focaccia with Cherry Tomatoes, Carmalized Onions and Feta
- 3-4 handfuls of white flour (not self rise but any other type – I used unbleached to save any possible remaining nutrients in there)
- 1-2 handfuls of multigrain, 9 or 12 grain flour
- 1 handful of toasted wheat germ (this is just delicious and smells amazing, I use it often in savoury baking recipes)
- 0.5-1 tbsp of traditional baking yeast at room temperature
- 1 tbsp of some sort of sugar (I used maple syrup, but you can use honey, brown or white sugar NOT artificial sweetener – this will feed the yeast and help it grow).
- 3 tbsp + 4-5 cups of luke warm water
- 1 tbsp kosher salt (or 1 tsp table salt)
- olive oil
- You can use anything for toppings. Olives, artichokes, roasted peppers, pickled anything, meats, tomatoes, cheeses, flavoured oils, herbs.
- For this I used:
- One onion thinly sliced
- 2 tbsp duck fat
- 2 cups of cherry tomatoes cut in half across the equator (lets more juice out)
- marinated feta – cubed
- bufeleta mozzarella – sliced into 1/4" thick slices
- In a large mixing bowl add the 3 tbsp of warm water and the yeast. Let sit for 10 minutes. You should see a reaction by then.
- Add the flours, salt, and warm water, starting a cup at a time to incorporate it. Once it is not so sticky it is sticking to your fingers start kneading the dough until it becomes smooth and elastically.
- Cover the dough in some oil (approx 2 tbsp) and spread it around the entire ball.
- Let the dough raise in a warm draft free place. Covering it with a dish cloth.
- MEANWHILE: in a pan heat the duck fat over low heat. Once it’s transparent, add the onions and cook over low heat until they have browned. Stirring occasionally. Caramelizing onions properly takes 45 min – an hour so don’t leave it until the last minute.
- Make sure your other toppings are prepped.
- Once your yeast has been growing for about an hour it is good to work with.
- Lightly oil an edged baking sheet. Just use your fingers and spread some oil around.
- Spread the dough out across the entire pan (round or square) so that it’s spread out to all corners. Then using your fingers, make small dimples across the entire dough. You can see it’s still quite sticky.
- Spread your toppings over evenly.
- Place the focaccia back in the place to raise for another half hour or so. Drizzle a bit (1-2 tbsp) of oil across the top. You don’t want it to pool. The dough will start to come up around the toppings a bit. Heat oven to 400F.
- Once your focaccia has risen a bit, place in the oven to bake for about 25-30 minutes. The focaccia should be brown along the top.
- Let cool, remove from the pan and serve.
I am not Italian. I don’t profess to know everything or anything about making amazing Italian bread, or any bread for that matter. But what I do know, is I have a ton of cherry tomatoes in my garden, and cherry tomatoes are delicious on focaccia, and to me, that is comfort food. Hooray for fall! (not really but I’m trying to stay positive here!)