email this pageFocaccia is a flat bread cooked on an open hearth or on a flat stone under a layer of ashes. From Latin word for “hearth” (focus), focaccia was originally made by the Etruscans or Ancient Greeks with just flour, salt and water (no leavening). Most recipes today are leavened with yeast and are baked on a flat sheet pan. Although some versions are sweetened with honey, most have savory additions such as onion, cheese and olives.
If focaccias look and taste familiar, it’s because they’re made from the same dough used for pizza. They are generally thicker than pizzas, and instead of being covered with an assortment of toppings, they are usually seasoned with herbs while extra ingredients are mixed into the dough.
Our Onion Focaccia is made with two kinds of salt—kosher for the batter and fleur de sel for the top. The kosher salt dissolves in the batter and gives the bread flavor. Fleur de sel, from the coast of France, is sprinkled over the dough before it goes into the oven. The coarse crystals retain their shape during baking and, like sugar sprinkled on cookies, add another dimension to the taste.
If you’ve never used a processor to make bread, you’ll be astounded by how quickly and easily this Onion Focaccia is to put together. In literally seconds, the machine has done the work and the dough is ready for a few turns on the counter. When it comes out of the oven looking golden and gorgeous, you can’t wait to tear into it.
Onion Focaccia
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon crushed dried rosemary
1 (.25-ounce) package quick-rise yeast
1 1/2 cups warm water (120F to 130F)
3 tablespoons olive oil, divided
Cooking spray
Cornmeal
3 leeks
8 green onions, trimmed
Coarsely ground fleur de sel
2. Turn out onto a lightly floured surface; knead 5 minutes or until smooth and elastic, adding additional flour as necessary.
3. Place dough in a large bowl coated with cooking spray. Turn dough to coat top. Cover and let rise in a warm place 1 hour.
4. Punch down dough; turn out onto a lightly floured surface. Divide into 2 pieces, shaping each into a 12-inch circle. Place on two large baking sheets coated with cooking spray and dusted with cornmeal. Cover and let rise 40 minutes or until doubled in bulk.
5. Preheat oven to 450F.
6. Uncover dough. Gently brush with remaining olive oil. Make indentations in top using the handle of a wood spoon or your fingertips.
7. Remove roots, outer leaves and tops from leeks. Rinse with cold water; cut into rounds. Arrange leeks and green onions over top of dough. Sprinkle with fleur de sel.
8. Bake 20 minutes or until golden. Cool on wire racks. Serves 12.
"Relish a New Ingredient," March 2007.
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