All posts tagged focaccia

Rosemary Focaccia with Tomatoes and Caramelized Onion

Published October 10, 2016 by jenmatteson

Have you seen that commercial with Oprah saying that she loves bread? Well, who doesn’t? If you say you, I know you’re lying. You’ve got to be. What’s wrong with it? It smells good, it’s filling, it tastes so light and fluffy, and it’s a perfect vehicle for…well, anything!


I’ve been swimming in tomatoes from my garden these last few weeks, so I am trying not to overload the hubs with BLTs every night. You know what else I have a lot of, rosemary. Rosemary and bread are one of those classic duos, like peanut butter and chocolate, or tomatoes and basil. In light of that, what better than a rosemary focaccia with sliced tomatoes baked in?


I had absolutely no reason in the world to make this outside of having all the ingredients, and I really wanted to get back in the kitchen after a very busy summer. Plus it was football Sunday, which means the other half is not leaving the couch all day – despite how nice it may be outside. But, it really would be a perfect thing to make as an appetizer for guests, or even to bring to a potluck.


Oh, and did I mention caramelized onions? You can never have too many caramelized onions! I used yellow and red tomatoes, but either/or would work just fine on their own. Don’t be shy with the rosemary, because that is what really pulls everything together. The dough recipe itself was wonderful. It would make for a fantastic pizza crust, too!


Rosemary Focaccia with Tomatoes and Caramelized Onion

Source: Adapted from Cookin’ Canuck
Servings: 6-8


1 package active dry yeast (or 2 1/4 tsp)
1 cup warm water
1 tsp honey
2 1/4 cups all-purpose flour
1/2 cup olive oil, separated
2 tsp kosher salt
1 large onion, thinly sliced
1-2 medium tomatoes, sliced
2 sprigs fresh rosemary, roughly chopped
1/4 cup shredded cheese (I used gouda, but parmesan, Romano or mozzarella would work great)


  1. In the bowl of a stand mixer fitted with a dough hook, gently stir together yeast, warm water and honey. Let the yeast proof, about 10 minutes, until bubbles form on top.
  2. Add flour, 1/4 cup olive oil and 1 tsp salt. Mix until dough is smooth, about 4-5 minutes. Place dough in lighted oiled bowl, cover with plastic or damp kitchen cloth, and let rest in warm place until dough doubles in size, about 1 hour.
  3. Preheat oven to 450 degrees. Remove dough from bowl and press into a lightly oiled 9 x 13″ baking sheet, trying to keep an even layer, until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tbsp. olive oil and let rest until the dough becomes puffy.
  4. In a large skillet, heat 1 tbsp. olive oil over medium-low heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
  5. Top the dough with tomato slices, onion, rosemary, cheese and salt. Drizzle with remaining olive oil.
  6. Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool. Cut and serve.

Fennel, Red Onion and Focaccia Stuffing

Published November 21, 2012 by jenmatteson

I’m a very traditional stuffing kind of girl.  Nate likes sausage in his stuffing.  We made two last year so we could both be happy.  This year, we’re not hosting our family for Thanksgiving, but we did celebrate the Saturday prior with our very good friends from Wisconsin.

I thought this would be a fantastic opportunity for us to branch out and try a new stuffing (or dressing as my grammie called it).  Since our friends are not picky eaters whatsoever, I was excited to try something new.  Maybe it would become our new favorite kind of stuffing…

The stuffing was good, but there were a few things I would change for the next time I make it.  I used sea salt focaccia, which I think worked well, but onion would have given it a little more flavor (I couldn’t find any and didn’t have time to make my own).  Also, the 1-inch dice was a little large for me, I would have cubed the bread in 1/2-inch pieces.  Finally, the fennel and onion pieces were too large as well, so I would have diced instead of sliced them.  So the only thing that really affected the flavor of the stuffing was not using the onion focaccia.  Oh, and over toasting it.  I followed the Food and Wine instructions to toast it for 30 minutes, at 375 degrees, stirring once halfway through, but it was far too much time.  My bread did get a slightly over toasted (which wasn’t an issue for consistency, but for flavor), and that flavor translated into the stuffing.  I altered the recipe below so the same mistake doesn’t happen to you.

I’ll be making this again in the future, and with the improvements, and I’ll post a picture then.  With all the commotion, I didn’t get a chance to get a halfway decent picture – but enjoy of picture of us enjoying it 😉  And in case you’re wondering, yes, we did enjoy our Thanksgiving dinner in our pjs!

Fennel, Red Onion, and Focaccia Stuffing

Source: Adapted from Food and Wine
Servings: 12


2 lbs plain or onion focaccia, cut into 1-inch dice (about 16 cups)
4 tbsp unsalted butter
2 tbsp olive oil
3 medium fennel bulbs, halved lengthwise, cored and sliced lengthwise 1/4-inch thick
2 red onions, halved and sliced lengthwise
3 garlic cloves, finely chopped
1 1/2 tsp chopped thyme
1 tsp fennel seeds
3 1/2 cups low-sodium chicken broth
kosher salt and ground black pepper


1. Preheat oven to 375 degrees.  Spread focaccia on a large rimmed baking sheet.  Toast until dry and golden around the edges, about 15-20 minutes, stirring halfway through.  Transfer to a large mixing bowl.

2. In a large skillet, melt 2 tbsps of butter in the olive oil.  Add the fennel and onions and cook over moderate heat, stirring occasionally, until very tender, about 15 minutes.  Add the garlic, thyme and fennel seeds and cook until fragrant, about 1 minute.  Scrape the mixture into the bowl with the focaccia.  Add stock and toss until bread is evenly moistened.  Season with salt and pepper.

3. * See note.  Increase oven temperature to 400 degrees.  Butter a 9 x 13-inch baking dish with 1 tbsp of butter.  Transfer stuffing mixture into the baking dish and top with remaining butter.  Cover with foil, and bake until heated through, about 20 minutes.  Remove foil and bake for another 20 minutes longer, until the top is golden and crisp.

* If you are stuffing your turkey, now would be the time to stuff it and bake stuffing with turkey.  Don’t forget to adjust your turkey cooking time if it’s stuffed (it’ll take longer).

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