* Exported from MasterCook *
Focaccia, Strawberry Focaccia with Maple-Balsamic Onions
Recipe By :Leah Koenig
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/4 tsp. active dry yeast -- (one 1/4-oz. packet)
1 tsp. honey
3/4 cup extra-virgin olive oil -- plus
1 Tbsp. extra-virgin olive oil -- divided
2 1/2 cups all-purpose flour -- plus more for kneading
1 tsp. kosher salt
1 medium sweet onion -- quartered and thinly sliced
2 1/2 tsp. balsamic vinegar
1 1/2 tsp. maple syrup
1 cup strawberries -- hulled and sliced lengthwise
into 1/8" pieces
Flaky sea salt
8 fresh basil leaves -- thinly sliced, (to 10)
This boldly flavored bread, developed by cookbook author Leah Koenig,
is a great use for not-too-sweet strawberries, which caramelize and
intensify in flavor while cooking. The onion and balsamic vinegar add
a welcome tartness - try slices drizzled with additional olive oil or
spread with fresh goat cheese.
In a medium bowl, add the yeast, 1 cup lukewarm water (100-110F), and
the honey; stir to combine. Set aside just until foam forms on the
surface of the liquid, about 5 minutes, then add 1/4 cup oil,
followed by the flour and salt. Using a fork, stir until a dough
forms, then turn out onto a lightly floured work surface. Knead until
the dough is smooth and supple, about 10 minutes, then form into a
ball. Lightly grease a large bowl with 1 tablespoon oil, then add the
dough, cover with plastic wrap, and set aside to rise until the dough
has just slightly more than doubled in size, about 1 hour.
Brush a 9-by-13" rimmed baking sheet with 2 tablespoons oil. Transfer
the dough to the baking sheet, and using your fingers, spread the
dough out to the edges. Using your fingers, press the dough all over
to form dimples. Drizzle 2 tablespoons oil over the top, then cover
loosely with plastic wrap and set aside to rest until the dough puffs
up slightly, about 30 minutes.
Meanwhile, in a large skillet over medium-low heat, add 1 tablespoon
oil. When the oil is hot, add the onion and cook, stirring
occasionally, until very soft and lightly browned, 15 to 20 minutes.
Add the vinegar and maple syrup; cook until the liquid has
evaporated, 2 to 3 minutes more. Remove from the heat and let cool to
room temperature.
Set a rack in the center of the oven and preheat to 450F. Distribute
the strawberries across the top of the dough, pressing them down
slightly, then scatter the onions evenly across the top. Drizzle the
remaining 3 tablespoons oil over the top and sprinkle with flaky salt
to taste. Bake until the focaccia is golden at the edges and browned
on the bottom, about 20 minutes. Remove from the oven and let cool
slightly before using an offset spatula to slide the focaccia onto a
cutting board. Top with the basil, then let cool completely. Cut into
pieces and serve.
Review: Fabulous - we and our guests could not stop eating it! I made
the dough in my bread machine - whole recipe was super easy!
Review: this was soooooo good.
Review: Incredible!
Review: Whipped this up quickly in my stand mixer, topped it with
olive oil. It was a hit with the family, especially the 3 yr old who
loves strawberries in anything.
S(Internet address):
https://www.saveur.com/article/Recipes/Strawberry-Focaccia-with-Maple-Balsamic-Onions/,
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Per Serving (excluding unknown items): 178 Calories; 11g Fat (56.3%
calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 119mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0724