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Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
Balsamic Onion and Potato-Topped Focaccia
Indulge in this savory focaccia topped with caramelized balsamic onions, creamy potatoes, and a rich béchamel sauce.
Portions:
8
Preparation Time:
2
uur
uur
30
minuten
min
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Recept afdrukken
Equipment
medium bowl
Large bowl
Mandoline slicer or sharp knife
large frying pan
9 × 13-inch glass baking dish
Nonstick cooking spray
Ingrediënten
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
Instructies
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.
Nutritional Information
Calories:
260
kcal
|
Carbohydrates:
35
g
|
Protein:
6
g
|
Fat:
9
g
|
Sugar:
3
g
|
Salt:
0.7
g
--------------------------------------------------------------------------------------------------
Recipe Category
Bread
/
Pie
/
Snacks
/
Vegetables
Country
Italian
Holliday:
Christmas
/
Easter
/
Picnic
/
Thanksgiving
Diets
Soy Free
/
Vegetarian