Holiday baking season is upon us, as is the need to have some killer-delicious gourmet breads in your "Arsenal of Awesome" aka the AA. This Caramelized Onion, Fig and Parmesan Rosemary Fococcia is one of those breads you'll want to have all season long. It's the perfect combination of savory-sweet with the cheese and the love. Babe. This is the good stuff. We use our Organic All-Purpose Flour| in this recipe, but you can easily substitute Organic Spelt Flour if you want a whole grain version.
Caramelized Onion, Fig, and Parmesan Rosemary Focaccia
Organic All-Purpose Flour| 3 cups
Active Dry Yeast| 1 packet (2 tsp)
Salt| 1/2 tsp
Water, lukewarm| 1 cup
Olive Oil| 1/4 cup, divided
Sliced Red Onions| 1 cup
Grated Parmesan Cheese| 1 cup
Dried Figs, coarsely chopped| 7
Rosemary, fresh, chopped| 1 Tbsp.
Coarse ground fresh pepper
Directions: *Wash and sanitize all work surfaces, utensils and hands before working with raw flour. In a mixer, Combine flour, yeast, and salt in large bowl. Add water and 2 tablespoons olive oil and mix until a sticky batter is formed, about 3 minutes.
Cover bowl and let batter rise in a warm place for 30 minutes. Dough will have risen, but may not be doubled. Punch down, forcing out any large air bubbles. Cover loosely and allow dough to rise 15 minutes.
While dough is rising, heat remaining olive in a 9-inch skillet over medium heat. Add sliced onions and cook until tender. You will need to stir occasionally so onions don't burn. When cooked through, onions will be transparent. Cool slightly before placing onions on the dough. They will brown during baking.
Lightly spray a 12-inch (30 cm) pizza pan with organic non-stick cooking spray. Press dough in pan, pressing so it sticks to the pan sides. Use handle of a wooden spoon on your knuckles to press dimples in the dough.
Place onion slices on top and sprinkle with cheese, figs, rosemary, and course fresh ground pepper. The oil will fill in the dimples. Wash and sanitize all work surfaces, utensils and hands after working with raw flour.
Cover loosely and let rise 30 minutes. Heat oven to 425°. with rack in the lower third of the oven. Bake 20-25 minutes or until focaccia edges are brown and cheese is melted. Wash and sanitize work surfaces, hands and utensils after handling raw flour and dough. Do not allow baked products to come in contact with surfaces that have not been sanitized after coming in contact with raw dough or flour. The bread should have an internal temperature over 190°F to ensure that it is cooked through properly. Cool to room temperature and cut into wedges before serving.
*You'll notice us adding some baking safety tips to many of our directions here on Organic Grains. This is in response to some recent developments in the flour and milling industry. The Baker's Bottom Line for Food Safety: Raw flour, baking mixes, batter and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough.