Balsamic Onion and Potato-Topped Focaccia
Indulge in this savory focaccia topped with caramelized balsamic onions, creamy potatoes, and a rich béchamel sauce.
Equipment
- medium bowl
- Mandoline slicer or sharp knife
- large frying pan
- 9 × 13-inch glass baking dish
- Nonstick cooking spray
Ingredients
For the focaccia:
- 7 g ¼ ounce active dry yeast
- 1 teaspoon evaporated cane juice or granulated sugar
- 120 ml ½ cup water, heated to 38°C (100°F)
- 120 g 1 cup whole wheat pastry flour
- 125 g 1 cup all-purpose flour
- 16 g 2 tablespoons onion powder
- 2 g 1 tablespoon dried basil
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- Olive oil for coating
For the potatoes:
- 455 g 1 pound potatoes (red or russet)
- Nonstick cooking spray
For the onions:
- 30 ml 2 tablespoons extra-virgin olive oil
- 1 large red onion sliced into rings
- Pinch of salt
- 60 ml ¼ cup balsamic vinegar
For assembly:
- 30 g 2 tablespoons minced garlic
- 30 ml 2 tablespoons extra-virgin olive oil
- 1 recipe Béchamel Sauce see reference or use prepared
Instructions
To make the focaccia:
- Mix yeast, cane juice, and warm water in a medium bowl.
- Let proof for 10 minutes until foamy.
- In a large bowl, combine flours, onion powder, basil, salt, and pepper.
- Add the yeast mixture and knead for about 5 minutes until soft and elastic.
- Coat the dough lightly with oil, cover with plastic wrap, and let rise for 45–60 minutes.
To prepare the potatoes:
- Slice the potatoes very thinly using a mandoline or sharp knife.
- Rinse slices in cold water to prevent discoloration.
To caramelize the onions:
- Heat olive oil in a frying pan over medium heat.
- Add onions and a pinch of salt, sautéing until translucent and slightly browned (5–7 minutes).
- Add balsamic vinegar, toss to coat, and cook for 2–3 more minutes.
- Remove from heat.
To assemble and bake:
- Preheat the oven to 180°C (350°F, gas mark 4).
- Grease a 9 × 13-inch baking dish with cooking spray.
- Punch down the dough and press it into the baking dish, ensuring it reaches the corners.
- Make dimples with your fingers and poke holes with a fork.
- Spread minced garlic over the dough, drizzle with olive oil, and layer the potato slices to cover completely.
- Spread béchamel sauce over the potatoes and top with caramelized onions.
- Bake for 1 hour, or until potatoes are fork-tender and edges are golden brown.
- Let cool slightly before slicing.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a medium-bodied red wine such as Chianti or Merlot to complement the savory and tangy flavors.
Pair with a medium-bodied red wine such as Chianti or Merlot to complement the savory and tangy flavors.
Nutritional Information
Calories: 260 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 9 g | Sugar: 3 g | Salt: 0.7 mg
