This  past weekend I needed to make something to take to our neighborhood Halloween party.  It was Saturday morning and I had no clue what I was going to pull together.  Normally, I would have it all planned out…however, last week was more hectic than expected …so now I had to wing it with ingredients I already had in my pantry. 

It was really easy to make.   I made one for the party and one to put in my freezer.

To serve, I sliced up the focaccia into small squares and served with a store-bought black olive tapenade. 

Note:  This recipe is based on using stand mixer with a dough hook to knead the bread dough.  If you do not have one, knead by hand.

Enjoy!

Gypsy World Spice Cafe Recipe –  Herb Focaccia with Onions

1 3/4 cups all-purpose flour

1 3/4 cups whole wheat flour

1 packet instant yeast

2 teaspoons salt

1 teaspoon sugar

1 1/4 cups warm water

2 tablespoon olive oil, divided

3 teaspoons Corsican Herb Blend, divided

1 large onion, halved and sliced thinly

ground black pepper

1. In a large mixing bowl, combine the flour, 2 teaspoons of the Corsican Herb Blend, yeast, salt and sugar.  Stir to combine.
2. Attach your mixing bowl to your mixer and place on low-speed. 
3. While the mixer is mixing, slowly add the warm water and 1 tablespoon of the olive oil.
4. Mix to combine ingredients then increase the speed to medium-high.  
5. Mix until the dough is smooth.  This takes about 5-7 minutes depending on your mixer.
6. Remove dough from mixing bowl and shape into a ball. 
7. Spray another bowl lightly with cooking spray.
8. Place the dough ball into the bowl and turn to coat. 
9. Cover with plastic wrap and place in a warm location to rise (double in size – about 1 hour).
10. While the dough is rising, saute your onions in 1 tablespoon of olive oil for about 30 minutes (until golden and soft).  Season onions with 1 teaspoon of Corsican Herb Blend and salt/pepper to taste.
11. Set onions aside to cool.
12. When dough has finished rising, shape dough into a rectangle on a lightly greased cookie sheet.
13. Lightly brush with olive oil.  Loosely cover with plastic wrap.  Let rise for 30 minutes.
14. Remove plastic wrap from dough.  Use fingers to press dough down (giving a dimpling effect).
15. Top the dough with the sautéed onions.  Season with pepper to taste.
16. Bake in a preheated oven for 25 to 30 minutes. 
17. Transfer to a cooling rack and drizzle with olive oil.
18. Cut up and serve warm or at room temperature.