Not-to-be-missed Cherry Tomatoes, Onions and Rosemary Focaccia

Logic says that this post should be about pizza. But I’m not always such a logic person. Pizza recipes will flow naturally… and I must warn you: there is a serious risk of pizza recipe flood in your near future…

In fact this focaccia is a pizza cousin. They are both flat breads with Italian origins. Focaccias are usually seasoned with olive oil and herbs and may be topped with vegetables.
Focaccia dough is also similar to pizza dough, although the first one has more olive oil, it’s pressed by hand, typically fingertip dotted and then brushed with more olive oil…
Ah! And it’s also sprinkled with a good amount of coarse sea salt.
For today’s recipe I used the sweetest tomatoes in the world: ripe pearl tomatoes that pop in your mouth when you bite the focaccia, and onions sautéed in olive oil with fresh rosemary leaves.
Focaccia can be eaten warm or cold, as a snack, with a meal and this one is nice if topped with shaved parmesan cheese. I hope you like it!
Focaccia with Cherry Tomatoes, Onions and Rosemary | Ingredients for 2 loaves
For the dough:
1 cup of warm water
2 Tbs. of sugar
2 Tsp. of dry yeast
3 ½ cups of unbleached flour
1 Tsp. of coarse sea salt
¼ cup of olive oil plus more for brushing
2 Tbs. of cornmeal (for dusting)
For the topping:
2 Tbs. of olive oil
1 big onion finely sliced
The leaves of 3-4 rosemary sprigs
2 cups of pearl, grape or cherry tomatoes
In a small bowl dissolve the sugar in the water. Add the yeast and let stand until foamy, about 15 minutes. In the bowl of a standing mixer or food processor, using the dough blade, combine the flour, water, sugar and yeast mix and the olive oil. Process until the dough becomes a ball, around 1.5 minutes. Increase the speed and process, adding more flour if necessary, for 3 more minutes, until the dough is smooth and elastic. Place the dough in an oil coated bowl. Brush the dough with olive oil so no skin will form and cover it with a damp kitchen towel. Let the dough rise until it doubles its size, at least 30 minutes.
In the meantime, in a big frying pan over medium heat, add the olive oil and sauté the onions with the rosemary for 5 minutes until translucent. Reserve.
Cover two baking sheets with parchment paper and sprinkle with the cornmeal. Divide the dough and roll and stretch it out into the baking sheets, giving them oblong shapes about 1/2-inch thick. Cover the dough with plastic wrap and let stand for 15 minutes.
Preheat the oven to 400°F. Uncover the dough and dimple with your fingertips. Brush the surface with olive oil. Place a tomato in every dot and cover with the onion and rosemary. Generously sprinkle with coarse salt. Bake for 20 minutes or until golden.

To print the recipe click here.

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