Focaccia's Garden Party
Forget everything you know about focaccia and prepare for a party on your plate! This delightful Balsamic Onion and Potato-Topped Focaccia is a savory sensation. It's not just bread; it's a soft, pillowy canvas topped with sweet, tangy balsamic caramelized onions and rich béchamel, all layered with tender slices of potato. It's a dish so delicious, it's destined to be the star of your next dinner party—and your taste buds will thank you.
Equipment
- Large-size bowl
- medium-size bowl
- Baking dish (23 x 33 cm)
- Mandolin (optional)
- Fork
Ingrediënten
For the focaccia:
- 7 g active dry yeast
- 1 tsp evaporated cane juice or granulated sugar
- 120 ml water heated to 38°C (100°F)
- 120 g whole wheat pastry flour
- 125 g all-purpose flour
- 16 g onion powder
- 2 g dried basil
- ½ tsp salt
- ½ tsp freshly cracked pepper
- Olive oil for coating
For the potatoes:
- 455 g potatoes
- Nonstick cooking spray
For the onions:
- 30 ml extra-virgin olive oil
- 1 large-size red onion sliced into rings
- Pinch salt
- 60 ml balsamic vinegar
- 30 g minced garlic
- 30 ml extra-virgin olive oil
- For the béchamel sauce:
- Refer to a separate recipe for this sauce
Instructies
To make the focaccia:
- Mix together the yeast, cane juice, and warm water in a medium-size bowl.
- Let proof for about 10 minutes; it should foam and bubble up.
- If it doesn’t, start over again because your yeast might not be fresh.
- In a large-size bowl, combine the flours, onion powder, basil, salt, and pepper.
- Add the yeast mixture and begin to knead.
- If the dough is too dry, add more water, 15 ml (1 tablespoon) at a time, until you can incorporate all of the flour.
- Knead for about 5 minutes, until you get a soft, elastic, uniform dough ball.
- Lightly coat the ball with oil, cover lightly with plastic wrap, and let rise for 45 minutes to 1 hour.
To make the potatoes:
- Use your preferred type of potatoes, and slice them as thin as possible (using a mandolin or a sharp knife).
- Rinse the sliced potatoes in cold water to prevent discoloration.
- Preheat the oven to 180°C (350°F) and prepare a glass 23 × 33-cm (9 × 13-inch) baking dish by lightly greasing or spraying with nonstick cooking spray.
To make the onions:
- In a large-size frying pan, heat the olive oil over medium heat.
- Add the onion and salt and sauté until translucent and beginning to brown, 5 to 7 minutes.
- Add the vinegar and continue to cook for 2 to 3 more minutes, tossing to coat.
- Remove from the heat.
- Punch down the dough.
- Press the dough into the baking dish, making sure you get it into the corners, and create dimples in the surface with your fingers.
- Using a fork, poke holes all over the surface of the dough.
- Spread the minced garlic over the dough, then drizzle with olive oil.
- Layer the potatoes on top to cover completely, and spread the béchamel sauce all over the potatoes.
- Top with the balsamic caramelized onions.
- Bake for 1 hour, or until the potatoes are fork-tender and the edges of the focaccia are beginning to brown.
- Let cool before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this focaccia with a side salad for a complete meal or as part of a larger Mediterranean-inspired spread. It also pairs wonderfully with a light soup for a cozy and comforting dinner.
Wine Advice:
This savory focaccia, with its tangy balsamic onions and rich flavors, needs a wine with some character. A medium-bodied red wine, like a Pinot Noir from Oregon or a Sangiovese from Italy, would be a perfect match. Their earthy notes and balanced acidity will complement the sweet onions and the rich béchamel. For something different, a crisp, dry Prosecco will cut through the richness and make every bite feel fresh and delightful.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 15 g | Fiber: 6 g | Sugar: 6 g | Salt: 0.7 g
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