Monday, July 14, 2008

Focaccia di Cipolla

Sweet onion. So pungent yet so so sweet. Simple, available everywhere and capable of producing a feast at a moments notice. I like them raw, I love them caramelized, but most of all I love them baked atop Focaccia. Baked onion, red or white holds up perfectly, it doesn't loose its delicate crunch but sweetens impressively. Complemented every step of the way by its lover rosemary. I love focaccia.

1/4 ounce active dry yeast
2 cups warm water
pinch of sugar
5 cups of olive oil
olive oil (don't skimp)
fresh chopped rosemary
fresh chopped thyme
fresh crisp chopped onion
ripe plum tomatoes

add a few tablespoons of water to 1/4 ounce of the dry active yeast. add a pinch of sugar and let sit for 15 min. add the rest of the ingredients and knead dough until its no longer sticky. let sit in warm kitchen covered with a damp kitchen towel for an hour or until double in size. spread dough onto an oiled baking sheet (rimmed). preheat oven to 500 degrees. bake in middle rack for about 30 mins or until brown and crisp. cool, drizzle with good extra virgin olive oil and serve.