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Onion Focaccia

Moderators: Jenise, Robin Garr, David M. Bueker

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Christina Georgina


Wisconsin Wondercook




Wed Mar 22, 2006 4:37 pm

Onion Focaccia

by Christina Georgina » Mon Jan 08, 2007 5:17 pm

Jenise's post on onion boats reminded me of onion focaccia....

Carmelize - but not completely -thinly sliced red onions, season with a bit of rosemary, freshly ground black pepper and strew over dimpled focaccia dough. As Jenise mentioned in an earlier post, this is hard to do unless rather wet. Drizzle with a bit of salt and EVOO and bake.
A great starter. I often do this as one of a trio of focaccias- one onion, one pepperonata, and one with ham, ricotta/reggiano. Cut smallish squares for starters otherwise no one will have room for the rest of the meal. Great with a salad for a lunch application.
Mamma Mia !
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FLDG Dishwasher




Tue Mar 21, 2006 3:45 pm


The Pacific Northest Westest

Re: Onion Focaccia

by Jenise » Wed Jan 10, 2007 11:49 am

Hmmmm....I have a loaf of bread rising right now. I flavored the loaf with chopped oil cured black olives, black pepper and chives. Forming it into a ciabatta shape and covering it with sliced red onions would make a spectacular presentation and one that telegraphs the notion of "homemade with love" to my guests. It shall be done! Thanks for the idea.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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