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