Caramelized Onion and Apple Focaccia

Caramelized Onion and Apple Focaccia Recipe from New England

Region / culture: New England | Preparation time: 2 hours | Cooking time: 25 minutes | Servings: 20

Introduction

Caramelized Onion and Apple Focaccia is a delicious and savory bread that combines the sweetness of caramelized onions with the tartness of apples. This recipe is perfect for a cozy night in or as a side dish for a dinner party.

History

Focaccia is a traditional Italian bread that is similar to pizza dough. It is typically topped with olive oil, herbs, and sometimes vegetables or meats. The addition of caramelized onions and apples to focaccia adds a unique and flavorful twist to this classic recipe.

Ingredients

1 Package (0.25 oz (7 g)) of active dry yeast
1 tsp of sugar
1.5 cups of warm water
2.5 cups of all-purpose flour
1 cup of whole wheat flour
0.5 cup of parmesan cheese
2.5 tsp of salt
0.5 tsp of cayenne
4 tbsp of extra virgin olive oil
3 lb (1.36 kg) of spanish onions, cut in eighths and thickly sliced
1 lb (454 g) of apples, quartered, cored, and thinly sliced

How to prepare

In a large bowl, sprinkle yeast and sugar over 0.5 cup of warm water. Let it stand for 5 minutes or until foamy.
Stir in all-purpose flour, whole wheat flour, 6 tbsp of Parmesan, 1.5 tsp of salt, and cayenne pepper until well blended.
Stir in 3 tbsp of olive oil and the remaining 1 cup of warm water until thoroughly combined.
Transfer the dough to a lightly floured work surface and knead until it becomes smooth and elastic.
Transfer the dough to a lightly oiled large bowl, turning it to coat. Cover and let it stand for 1 hour in a warm, draft-free spot until it doubles in size.
Meanwhile, in a large non-stick Dutch oven or flameproof casserole, heat the remaining 1 tbsp of oil over low heat.
Add onions and the remaining 1 tsp of salt. Cook, stirring frequently, for 1 hour or until the onions become very soft and golden brown. Set aside to cool to room temperature.
Punch the dough down and transfer it to a lightly oiled jelly-roll pan or large cookie sheet. Pat the dough out to a 15' by 11' rectangle. Cover and let it stand for 45 minutes or until it becomes puffed and well risen.
Preheat the oven to 425°F (218°C).
Sprinkle apples, caramelized onions, and the remaining 2 tbsp of Parmesan over the dough.
Cover and let it rise for 30 minutes.
Uncover and bake on the lowest level of the oven for 25 minutes or until the crust becomes golden brown and crisp.
Cut into 20 pieces.

Variations

Add some crumbled bacon or pancetta for a meaty twist.
Top with some crumbled blue cheese for a tangy flavor.
Sprinkle with some fresh herbs like rosemary or thyme for added aroma.

Cooking Tips & Tricks

Make sure to caramelize the onions slowly over low heat to bring out their natural sweetness.

- Use a mix of all-purpose and whole wheat flour for a hearty and flavorful dough.

- Let the dough rise in a warm, draft-free spot to ensure a light and fluffy texture.

- Be sure to evenly distribute the apples and onions on top of the dough for a balanced flavor in every bite.

Serving Suggestions

Serve this Caramelized Onion and Apple Focaccia as a side dish with a hearty soup or salad. It also makes a great appetizer for a party or gathering.

Cooking Techniques

Slowly caramelize the onions to bring out their natural sweetness.

- Knead the dough until smooth and elastic for a light and fluffy texture.

- Bake the focaccia on the lowest level of the oven for a crispy crust.

Ingredient Substitutions

Use red onions instead of Spanish onions for a milder flavor.

- Substitute pears for apples for a different twist on the recipe.

- Use Asiago or Gruyere cheese instead of Parmesan for a different flavor profile.

Make Ahead Tips

You can prepare the dough and caramelize the onions ahead of time. Simply assemble the focaccia and bake it when ready to serve.

Presentation Ideas

Serve the Caramelized Onion and Apple Focaccia on a wooden board or platter for a rustic presentation. Garnish with fresh herbs or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

Pair this savory focaccia with a crisp white wine like Pinot Grigio or a light red wine like Pinot Noir. It also pairs well with a cold beer or a sparkling cider.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, simply place the focaccia in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 210 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin C: 6% of the daily recommended intake per serving

Iron: 8% of the daily recommended intake per serving

Alergens

Contains wheat and dairy

Summary

This Caramelized Onion and Apple Focaccia is a balanced dish with a good mix of carbohydrates, fats, and proteins. It also provides a decent amount of Vitamin C and Iron.

Summary

Caramelized Onion and Apple Focaccia is a delicious and savory bread that is perfect for any occasion. With a mix of sweet caramelized onions, tart apples, and savory Parmesan cheese, this focaccia is sure to be a hit with family and friends. Enjoy it as a side dish, appetizer, or snack for a flavorful and satisfying treat.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Caramelized Onion and Apple Focaccia. It was many years ago, when I was just a young girl learning the ropes in the kitchen from my own grandmother. She was a master chef in her own right, and had a treasure trove of recipes passed down through generations.

One day, as I was flipping through her old recipe book, my eyes landed on a page that had a hand-written note scrawled in the margins. It was a recipe for a unique focaccia bread that combined the savory sweetness of caramelized onions and apples. I was intrigued by the unusual pairing of flavors and knew I had to give it a try.

My grandmother noticed my interest and chuckled softly, her eyes twinkling with mischief. "Ah, that old recipe," she said fondly. "That was a special one, learned from a dear friend many years ago. It's a bit unconventional, but trust me, it's absolutely delicious."

She guided me through the steps, showing me how to caramelize the onions until they were soft and golden brown, and how to slice the apples thinly to add a hint of sweetness to the focaccia. The aroma that filled the kitchen as the bread baked was intoxicating, a tantalizing blend of savory and sweet that made my mouth water.

When the focaccia emerged from the oven, golden-brown and fragrant, I knew it was going to be something special. I eagerly took a bite, savoring the crispy crust, the tender onions, and the juicy apples that burst with flavor in every bite. It was a revelation, a symphony of tastes and textures that danced on my taste buds.

From that day on, Caramelized Onion and Apple Focaccia became a staple in our household. Whenever we had guests over, I would proudly serve it as an appetizer, watching with delight as their eyes widened in surprise at the unexpected combination of flavors. Many of them asked for the recipe, and I happily shared it, passing on the tradition that had been handed down to me.

As the years went by, I continued to make the focaccia, refining the recipe with my own touches and variations. Sometimes I would add a sprinkle of fresh herbs or a drizzle of balsamic glaze to elevate the flavors even more. Each time I made it, I felt a connection to my grandmother and the legacy of culinary knowledge she had imparted to me.

Now, as a grandmother myself, I take great pleasure in teaching my own grandchildren how to make Caramelized Onion and Apple Focaccia. I see the same sense of wonder and excitement in their eyes as they mix the dough, caramelize the onions, and arrange the apple slices with care. It warms my heart to know that this recipe, born from a chance discovery in an old recipe book, will continue to be passed down through the generations.

And so, as I sit here reminiscing about that fateful day when I first learned to make Caramelized Onion and Apple Focaccia, I am filled with gratitude for the culinary heritage that has shaped me into the cook I am today. It is a reminder that the joy of cooking lies not only in the end result, but in the stories and memories that accompany each dish we create.