Description
This focaccia recipe features three distinct toppings: sweet balsamic onions, fresh heirloom tomatoes with basil, and a rich three-cheese rosemary blend.
Ingredients
Units
Scale
For the Focaccia:
- 3 1/4 cups bread flour (390 g)
- 1/2 cup semolina flour (60 g)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tsp sugar (10 g)
- 2 tsp sea salt (10 g)
- 1 1/4 cups warm water (300 ml)
- 1/4 cup olive oil (60 ml)
For the Balsamic Onions:
- 2 tbsp olive oil (30 ml)
- 2 medium red onions, sliced thin
- 2 tsp fresh thyme leaves (2 g)
- 6 tbsp balsamic vinegar (90 ml)
For the Heirloom Tomatoes:
- 6 large basil leaves, chiffonade
- 1 1/2 cups cherry heirloom tomatoes, halved (225 g)
- 2 tsp olive oil (10 ml)
- 2 tsp white wine vinegar (10 ml)
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Three Cheese and Rosemary:
- 4 oz soft goat cheese (115 g)
- 4 oz Parmesan cheese, grated (115 g)
- 4 oz mozzarella cheese, grated (115 g)
- 2 tsp chopped fresh rosemary (2 g)
Instructions
Prepare the Focaccia Dough
- Mix Dry Ingredients:
- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, semolina flour, and sea salt. Make a small well in the center.
- Activate the Yeast:
- In a small bowl, mix the sugar and warm water. Sprinkle the active dry yeast over the mixture and stir to combine. Set the bowl aside until the mixture becomes bubbly and foamy on top, about 5-10 minutes.
- Combine Ingredients:
- Pour the yeast mixture into the well of the flour mixture in the stand mixer bowl. Mix on low speed until the ingredients start to come together. Increase the speed and let the dough hook knead the mixture for about 5 minutes, or until you have a smooth, springy, and soft dough.
- First Rise:
- Lightly oil a large bowl with olive oil and transfer the dough to the bowl. Cover with a damp towel or plastic wrap and let it sit in a warm place for about 30 minutes, or until the dough has doubled in size.
Prepare the Toppings
- Balsamic Onions:
- While the dough is rising, heat 2 tbsp olive oil in a large saucepan over medium-high heat. Add the sliced onions and cook until they become soft, about 5 minutes.
- Add the balsamic vinegar and fresh thyme leaves. Cook until the mixture has reduced and thickened, about 2 minutes. Set aside to cool.
- Heirloom Tomatoes:
- In a medium bowl, combine the basil, cherry heirloom tomatoes, olive oil, white wine vinegar, and minced garlic. Toss to combine and season with salt and pepper to taste. Set aside.
- Three Cheese and Rosemary:
- In a separate bowl, mix together the soft goat cheese, grated Parmesan, grated mozzarella, and chopped fresh rosemary. Set aside.
Assemble and Bake the Focaccia
- Prepare the Baking Sheet:
- Once the dough has risen, prepare a baking sheet by coating the bottom with 1/4 cup olive oil. Transfer the dough to the baking sheet and spread it to the edges.
- Create Dips and Wells:
- Using your fingers, press roughly on the top of the dough to create dips and wells for the toppings and olive oil.
- Add the Toppings:
- Divide the balsamic onions, heirloom tomatoes, and three cheese mixture into thirds. Arrange them evenly on top of the dough. Press the tomatoes down slightly into the dough.
- Second Rise:
- Leave the assembled focaccia to proof for an additional 20 minutes.
- Bake:
- Preheat your oven to 450°F (230°C). Bake the focaccia for about 20 minutes, or until the top is golden brown and the center is soft.
- Cool and Serve:
- Remove the focaccia from the oven and let it cool for a few minutes. Remove from the pan, cut as desired, and serve.
Notes
- Storage: This focaccia will keep in an airtight container in the refrigerator for up to 7 days.
- Red Onion Tip: For a milder onion flavor, soak the red onion slices in water for 20 minutes, then drain well.
- Serving Suggestion: Serve the focaccia with a side of olive oil for dipping or alongside a fresh salad.
- Prep Time: 40 mins
- Rising Time: 50 mins
- Cook Time: 20 mins
- Category: Baking
- Method: Baking
- Cuisine: Italiana