Focaccia 2 Ways

It’s Friday night. You cooked all week and you’re probably looking for something uncomplicated to cook tonight.

[enter stage left] Focaccia

[shocked audience] But Focaccia, you are boring compared to Pepperoni pizza!

[an insulted Foccacia] How dare you say this! I am far better than a greasy slice of pizza. I have depth of flavor, I’m voluminous, I smell fantastic, and I can wear almost anything.

[pondering audience] Well, if you are so much better than why don’t we see more of you?!

[defensive Focaccia] Ah! You see, my dear peoples, you are afraid to embrace me. You say I am hard to understand, “Is he a bread or is he a pizza?!”  You misjudge me as being fickle and cumbersome. You say I’m a bit of a prima donna because I like to be gently massaged with oil then baked in a pan . My friends, these are shameful lies! Please know I am not who you have painted me as. I beg you to see past these misconceptions and accept me for the easy, versatile,  and delicious food that I am.

[confused audience] Ummm…OK, but seriously, what are you a bread or a pizza?!

[fed up focaccia] Simpleton’s!

[audience storms stage; Focaccia makes a run for it; screams heard in the distance]

Before you get started, click here for a refresher on making dough.

Apply the same dough making techniques, except use the slightly modified recipe below.

You can easily halve the recipe

Focaccia Dough
Inspired by ABin5
  • 6C AP flour
  • 2 1/4C lukewarm water
  • 1 1/4T active dry yeast
  • 1 1/2 tablespoons salt
  • 3/4T Sugar
  • 1/4 cup extra virgin olive oil + 2T
  • 8 Cloves roasted garlic mash (optional)

Here’s what you’re going to do:

  • Whip up a batch of this dough and let it proof until it doubles in size
  • Punch it down
  • Cut off 1lb portions (I made two and stored the rest of the dough in the fridge)
  • Form the dough into balls; dust with a little flour
  • Let rest in oiled pan for ~20mins

Caramelized Onion & Rosemary Focaccia

  • 1lb Dough ball
  • .5 Onion sliced into strips
  • 1T Dried Rosemary
  • 2T EVOO
  • Sea salt and cracked pepper

Brush a 9″ nonstick round pan with 1T EVOO

Plop your dough in and roll it around in the oil

Let dough rest for 20mins

Chop half an onion into strips

Add 1T of oil to frying pan, add onions, fry over medium-high heat

Toss…it’s fun

Onions are done when they turn a light golden brown

Don’t over-cook, they will caramelize in the oven

Spread the dough out to fill the pan

Use your fingers to make indentations into the dough

Top with the onions, don’t smother

Sprinkle with rosemary, sea salt, and cracked black pepper

Bake in a 375F oven for ~30mins

Dough will poof up in the oven

Focaccia is ready when it’s golden brown

Fresh Mozzarella Focaccia

  • 1lb Dough ball
  • Pizza sauce
  • 6oz Fresh mozzarella sliced
  • Salt & Pepper

Bake focaccia with a little bit of sauce in a 375F oven

Take it out when it doubles in size, ~20mins

Top with fresh mozz and a little more sauce

Pop in oven for ~5mins

Cheese should be melted

Carefully remove from pan

Let cool a little bit

After you stop staring at this pic…

Go make some and dig in!

Mangia, mangia!!

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One response to “Focaccia 2 Ways

  1. I LOVE FOCACCIA. We ate it every day in Italy on our honeymoon, and when I was unemployed I made it very often for dinner. I don’t make it that frequently now, but I’m feeling compelled to after seeing this and a recipe for lemon focaccia on The Kitchn.

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