Unless your name is Jacques Pepin or you have “Iron Chef” emblazoned on your apron, it’s likely that there’s something in the kitchen that stumps you. A culinary Achilles heel, so to speak. For me, that stumbling block is pie crust, much to my pie-loving family’s chagrin. However, for a long time, it was bread dough or, more specifically yeast, that tripped me up. Okay, I admit it. I was terrified to do anything with those little granules, convinced that I was destined to make loaves of bread that were more fit for passing around the hockey rink than eating.
When Anuradha of the inspiring baking blog Baker Street asked me to kick off her series on yeast breads, I was more than happy to share the tips I learned since tackling my fear of yeast. This recipe for Focaccia with Roasted Red Peppers with Olives, along with those tips, can be found over on Anuradha’s blog. It is on a take on one of my favorite focaccia recipes with caramelized onions, tomatoes and rosemary.
While you’re there, be sure to browse through Anuradha’s site. Her recipes, such as Nutella Cream Cheese Chocolate Cake and Blueberry Lime Bread, are what dreams are made of. Every Monday she posts a new muffin recipe in her Muffin Monday series. Hazelnut Almond Raspberry Muffins caught my eye right away.
Head over to Baker Street to read the post and find the recipe for Focaccia with Roasted Red Peppers and Olives. Thanks so much to Anuradha for asking me to be a guest on her wonderful blog!
Focaccia with Caramelized Onion, Tomato & Rosemary Recipe
- 1 0.75 ounce package (2 1/4 teaspoon) dried yeast
- 1 cup warm water
- 1 teaspoon honey
- 2 1/2 cups all-purpose flour
- 2 teaspoons kosher salt divided
- 1/2 cup plus 1 tablespoon olive oil divided
- 1 large onion thinly sliced
- 1 medium tomato cut into 1/4-inch slices
- 2 sprigs fresh rosemary needles removed from stem
- 1/3 cup packed finely grated Parmesan cheese
- In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
- Stir in flour, ¼ cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.
- Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
- Preheat oven to 450 degrees F.
- Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
- Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.
- Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.