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Caramelized Onion & Apple Focaccia
This version of the classic Italian flatbread is served as an hors d'oeuvre, but you can also serve it as a bread to go along with a meal. Cut it into larger slices and serve with a delicious homemade soup.
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1-1/2 cups warm (105°F to 115°F) water
  • 2-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup Parmesan cheese
  • 2-1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 4 tablespoons olive oil
  • 3 pounds Spanish onions, cut in eighths and thickly sliced
  • 1 pound apples, quartered, cored, and thinly sliced

1. In a large bowl, sprinkle yeast and sugar over 1/2 cup of warm water. Let stand 5 minutes or until foamy. Stir in all-purpose flour, whole wheat flour, 6 tablespoons of Parmesan, 1-1/2 teaspoons salt, and cayenne pepper until blended. Stir in 3 tablespoons of olive oil and remaining 1 cup warm water until well combined. Transfer to a lightly floured work surface and knead until smooth and elastic.

2. Transfer to a lightly oiled large bowl, turning the dough to coat. Cover and let stand 1 hour in a warm draft-free spot until doubled.

3. Meanwhile, in large nonstick Dutch oven or flameproof casserole, heat remaining 1 tablespoon oil over low heat. Add onions and remaining 1 teaspoon salt and cook, stirring frequently, for 1 hour or until onions are very soft and golden brown. Set aside to cool to room temperature.

4. Punch dough down, transfer to a lightly oiled jelly-roll pan or large cookie sheet and pat dough out to 15-inch by 11-inch rectangle. Cover and let stand 45 minutes or until puffed and well risen.

5. Preheat oven to 425°F. Sprinkle apples, caramelized onions, and remaining 2 tablespoons Parmesan over dough. Cover and let rise 30 minutes. Uncover and bake on the lowest level of the onion for 25 minutes until crust is golden brown and crisp. Cut into 20 pieces.


Nutritional Information
Per piece: 152 calories, 4g total fat, 0.9g saturated fat, 2.3g monounsaturated fat, 0.4g polyunsaturated fat, 3g dietary fiber, 4g protein, 26g carbohydrate, 2mg cholesterol, 340mg sodium.
Good source of: fiber, folate, manganese, quercetin, selenium, thiamin.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
Makes 20 pieces

Prep Time
150