Potato Focaccia With Caramelized Onions, Olives & Rosemary

onionfocaccia

Focaccia is hands down my favorite type of bread to make because it is so easy, and it’s also my favorite bread to eat. If I have fresh baked focaccia in my kitchen, I must force myself to leave the room, or else I would keep nibbling at it until I ended up eating the whole tray myself. I also love making focaccia because the flavor options are endless, and you can top it with just about anything creating an entirely new bread each time you bake. I first tasted focaccia made with potato dough when we were in Puglia and it was love at first bite. The potatoes keep the focaccia very tender, and add a depth of flavor that is truly addictive. I decided to make focaccia recently to use up a bag of onions I had bought at the Cannara Onion Festival. Cannara onions are funny looking squat things, that fry up nice and sweet. I added some black Gaeta olives we bought on a recent trip to the Gaeta area, and seasoned it with fresh rosemary and sea salt.

onionfocaccia3

Buon Appetito!
Deborah Mele 2013

Potato Focaccia With Caramelized Onions, Olives & Rosemary

Ingredients:

  • 1 Large Potato, Peeled & Diced
  • 4 Cups All-purpose Flour
  • 2 1/2 Teaspoons Instant Active Dry Yeast
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • Warm Water

Topping:

  • 4 Medium To Large Sweet Onions, Peeled & Thinly Sliced
  • 2 Tablespoons Olive Oil
  • 20 Flavorful Black Olives, Pitted & Cut In Half
  • 2 Teaspoons Chopped Fresh Rosemary
  • Coarse Sea Salt
  • Extra Virgin Olive Oil

Directions:

Cook the potato in lightly salted water until tender, then drain and mash.
In a large bowl mix together the flour, yeast, potatoes, oil, and salt, then add just enough warm water to create a dough.
Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
Place the dough into a lightly oiled bowl and cover with plastic wrap.
Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
While the dough is rising, heat the oil in a heavy skillet and then add the onions.
Cook the onions over medium low heat, stirring often for about 20 to 25 minutes, or until light golden brown.
Preheat oven to 400 degrees F.
Lightly oil a large baking tray (13 X 11 inches) and press the dough to fit.
Scatter the onions, olives, rosemary, and sea salt evenly over the top, then drizzle generously with the olive oil.
Let the focaccia rest 30 minutes, then bake until golden brown, about 20 to 25 minutes.
Cool to room temperature before slicing.