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Soft on the inside, crusty on the edges, this focaccia is topped with roasted peppers and briny olives. Fabulous for serving as an appetizer or side dish.
Unless your name is Jacques Pepin or you have "Iron Chef" emblazoned on your apron, it's likely that there's something in the kitchen that stumps you. A culinary Achilles heel, so to speak. For me, that stumbling block is pie crust, much to my pie-loving family's chagrin. However, for a long time, it was bread dough or, more specifically yeast, that tripped me up. Okay, I admit it. I was terrified to do anything with those little granules, convinced that I was destined to make loaves of bread that were more fit for passing around the hockey rink than eating.
When Anuradha of the inspiring baking blog Baker Street asked me to kick off her series on yeast breads, I was more than happy to share the tips I learned since tackling my fear of yeast. This recipe for Focaccia with Roasted Red Peppers with Olives, along with those tips, can be found over on Anuradha's blog. It is on a take on one of my favorite focaccia recipes with caramelized onions, tomatoes and rosemary.
While you're there, be sure to browse through Anuradha's site. Her recipes, such as Nutella Cream Cheese Chocolate Cake and Blueberry Lime Bread, are what dreams are made of. Every Monday she posts a new muffin recipe in her Muffin Monday series. Hazelnut Almond Raspberry Muffins caught my eye right away.
Head over to Baker Street to read the post and find the recipe for Focaccia with Roasted Red Peppers and Olives. Thanks so much to Anuradha for asking me to be a guest on her wonderful blog!
Printable Recipe
Focaccia with Caramelized Onion, Tomato & Rosemary Recipe
From the kitchen of Cookin Canuck. www.cookincanuck.com
5 from 2 votes
Print Pin Rate
Course: Breads
Cuisine: Italian
Keyword: Bread Recipe
Prep Time: 2 hours hours 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 2 hours hours 40 minutes minutes
Servings: 8 Servings
Calories: 308kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 0.75 ounce package (2 ¼ teaspoon) dried yeast
- 1 cup warm water
- 1 teaspoon honey
- 2 ½ cups all-purpose flour
- 2 teaspoons kosher salt divided
- ½ cup plus 1 tablespoon olive oil divided
- 1 large onion thinly sliced
- 1 medium tomato cut into ¼-inch slices
- 2 sprigs fresh rosemary needles removed from stem
- ⅓ cup packed finely grated Parmesan cheese
Instructions
In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
Stir in flour, ¼ cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.
Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
Preheat oven to 450 degrees F.
Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.
Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.
Notes
Basic focaccia recipe adapted from Food & Wine Magazine.
Nutrition
Calories: 308kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 650mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 3.1mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
More Bread Recipes - Sweet & Savory
- Homemade Sausage Stuffing Recipe
- Pumpkin Zucchini Muffins
- Banana Carrot Muffins
- Healthy Lemon Poppy Seed Muffins
Reader Interactions
Comments
Laura (Tutti Dolci)
I love focaccia and your roasted red pepper topping. Headed over to check out the recipe now!
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Jen at The Three Little Piglets
I'm so grateful that my mom was such a great bread baker because it never really intimidated me. For a long time though jam certainly did!
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Kristina
Hi Dara! I saw your guest post over at Baker Street and LOVE your focaccia tutorial! I've made focaccia a couple times and my family can never get enough 🙂 I've got a quick question though - I"m making it again this afternoon for a dinner party tonight - Can I refrigerate the focaccia once its all assembled (right before it has to go in the oven) until I want to bake it right before we eat? Or do I have to cook it immediately once its risen? Thanks!!
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Alison @ Ingredients, Inc.
love this! I honestly have never made focaccia and need to give it a try
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foodwanderings
Love your version of the focaccia Dara. What are the odds, so much focaccia love this month. Would love for you to link it in out new #breakingbread launch linky tool. Just beautiful!
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Rachel Cooks (formerly Not Rachael Ray)
This looks like awesome focaccia!
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Roz@weightingfor50
Foccacia is so good. I love that you can top it with so many different things, and is always good. Have a wonderful Wednesday Dara.
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katya
This recipe looks really delicious!
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Katherine Martinelli
I love seeing wonderful bloggers working together - this is such a great, helpful post Dara. Thank you!
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Miss @ Miss in the Kitchen
Love the flavors in this gorgeous bread, I'm heading over to get the recipe!
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Laurie @SimplyScratch
Whoa. This sounds Ahhhmazing!
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Jean (Lemons and Anchovies)
Your focaccia looks beautiful. I've never made it before so your tutorial would be perfect for me. Will pop over to Anuradha's site now...
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Lori @ RecipeGirl
Delish flavors in there!
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Julia
Shut the front door! I know this post isn't meant to be funny, but I'm laughing because I JUST conquered my fear of making focaccia 2 weeks ago... And I have 3 roasted red peppers in the fridge that are waiting for me to use them, in something! Looks like I found their purpose!
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Jamie
Since I have mastered, so to speak, yeast breads I love making them and oddly enough have gotten in the habit of making my own pizza dough for family pizza night once a week. Leftover dough? Focaccia! But I always make it plain and simple and I'm really loving the roasted peppers here! Inspiring for me to kick up my own focaccia now!
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Jennifer
Looks yummy! I love foccacia bread.
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Tina (PinayInTexas)
My first time here! Glad to find your blog thru Anuradha. Your step by step tutorial on making focaccia is awesome!
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Rachel @ Baked by Rachel
You're torturing me! Surely you know that I can't resist bread! 🙂
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Baker Street
Thank you so much Dara for putting together such a wonderful tutorial. Truly honored to have you guest posting for me today xx
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Julia {The Roasted Root}
focaccia is my number one favorite bread...I have always liked the added flavor of veggies plus the salty, creamy crunch of cheese on top. My focaccia never seems to turn out in focaccia form - it somehow always "bakes itself" into a round loaf....I'm definitely following your recipe next time I bake focaccia!
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