Good Cooking..."A Mouthwatering Site on the Internet" since 1995
Antique Walnut & Pewter Fork circ. 1880 Bohemia
Cipolla caramellata e Focaccia al rosmarino a.k.a. Focaccia with
Caramelized Onions and Rosemary
can be described as, a flat Italian bread similar in style to pizza
without the sauce and cheese. Its crust is more "cake like" than pizza.
The word focaccia in Italian actually translates as "cake". The cake
like quality comes from the use of Italian Tipo 00 flour, and a very
high ratio of oil in the dough. The real secret though, is that Italian
bakers use a biga, or starter dough to increase yeast growth and
prominent pockets of air holes showing in the final baked product.
Another secret is the mixing of the dough---slow and long and full
proofing both after mixing and while in the pan before baking. I do not
recommend high-gluten flour if you don't have the Tipo 00 flour, using
regular all-purpose flour will yield excellent results.
may be topped with herbs or other ingredients. Popular in its homeland
of Italy, it's simply seasoned with olive oil, salt and herbs. You may
also find it topped with onions, garlic, black olives and even cheese.
Focaccia with Rosemary is a popular focaccia served with antipasto or
any number of appetizers or simply as a bread or snack.
this recipe and you will undoubtedly have an authentic Focaccia and a
delicious one to boot. Si molto bene!
Makes: 2 - 11 x 17 pans
Total time including mixing, rising and baking, about 6 hours
The dough: 2 Tbsp. dry
yeast 2 cups warm water, about 110 degrees---if your water has a lot
of chlorine in it, then use bottled water 2 Tbsp. sugar 1/4 cup
olive oil, like Filippo Berio, not extra virgin 1/4 cup canola oil
1 teaspoon kosher salt 5 1/2 cups unbleached flour, all-purpose or
Italian Tipo 00 flour
2 Tbsp. Olive oil for the baking pans, same
as you used in the dough
Topping: 1 cup, onions, sliced very
thin---sautéed in 2 Tbsp. of the oil below and a pinch of the salt until
very lightly golden in color---do this while the dough is raising! 2
Tbsp. fresh garlic chopped fine 1/4 cup olive oil, again--- not extra
virgin 1 Tbsp. fresh rosemary 1 Tbsp. kosher salt (Diamond
Crystal) 1 tsp. black pepper, freshly ground
yeast in the warm water in the bowl you intend to mix the dough in, add
sugar and 1/2 the flour. Mix smooth with a fork or spoon/spatula and
scrape down the sides of the bowl. Cover with plastic wrap and let sit 3
hours at room temperature---about 70 degrees F.
You're ready to mix, so add the remaining flour, the olive and
canola oil and the salt. Mix until dough for 10 minutes, using a low
speed! Don't cheat, really do 10 minutes!
Allow dough to rise
once until fully doubled in volume or a bit more! I leave mine right in
the mixing bowl!
When it has risen, turn it out on to a floured
surface, cut in it half and roll out each piece into a rectangular
shape, a little smaller than the baking pans. Lightly oil (about 1
Tbsp.) 2 - 11 x 17 baking sheets. Using your fingers and the palms of
your hand, press the dough out to the edges of each pan.
sautéed onions, chopped garlic, olive oil, rosemary and pepper. Top each
pressed in dough with an equal amount of the topping---use it all. Cover
loosely with plastic wrap and let it rise for 45 minutes.
your oven to 375 F.
Allow it to rise, covered. Sprinkle on the
kosher salt and then bake in your preheated oven for 30 minutes.
Remove and let cool for 2 minutes and then turn the focaccia out on to
wire racks to cool.