Traina Foods Sun Dried Tomato & Caramelized Onion Focaccia Bread

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Linden in an Italian community. Growing up neighbors and friends would offer we focaccia bread and rice torta. When I was 12 years old I learned how to make focaccia bread in my 4-h project. It is fairly simple and straight forward.

Focaccia bread is an Italian olive oil bread. The recipe that I used today is based off of Tom Allen’s, a Linden community member. It calls for bread flour. I wouldn’t skimp out on buying it because it has extra gluten. It really makes the recipe.

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When you caramelize the onions try using a few tablespoons of water to degree the pan. It will help with the caramelization process. You could swap the water out for wine or stock for more added flavor.

Sun dried tomato and onion is a classic flavor. Traina Foods Sun Dried Tomatoes offer full bodied flavor which really adds to the bread. They come julienne cut, but I like to just given them a quick chop so they knead into the dough easier.

To bring the dough together, I stir the flour, sugar, and yeast together. Then, incorporate the warm water creating a really rough dough. At that point I add in the tomatoes and onion. Dump the contents of the bowl onto a clean work surface and knead. It should take about 5-10 minutes. The goal is to get the dough as soft as a baby’s butt.

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After an initial rest, I work in salt then shape on a baking sheet. A hot oven will help to create a crispy, crunchy exterior. Allow the bread to cool on the sheet pan on a wire rack for about 20 minutes before drizzling more olive oil and salt on top.

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This tastes so good you better watch yourself. Invite tons of friends over so you don’t end up eating the whole pan by yourself!


Traina Foods Sun Dried Tomato & Caramelized Onion Focaccia Bread

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Ingredients:

1 small sweet onion

1/3 cup plus 1 tablespoon olive oil, separated

1/2 cup Traina Home Grown Fruitons Seasoned Sun Dried Tomatoes

4 cups bread flour

1 1/2 cups lukewarm water

1/4 cup granulated sugar

4 1/2 teaspoons (2 packets) active dry yeast

1 teaspoon course sea salt, plus more for finishing

Directions:

  1. Peel and halve the onion. Using a knife, French cut the onion slicing it into thin pieces. Heat a medium pan over low heat. Add 1 tablespoon of olive oil. Sauté the onions until caramelized, deglazing with water when needed. This should take 10-15 minutes. When caramelized, allow to cool. Meanwhile, chopped the sun dried tomatoes.

  2. In a large bowl, stir together the bread flour, sugar, and yeast. Add the water, stirring with a wooden spoon or hand. When the dough starts to come together, transfer dough to a floured work surface. Begin to knead in onion and tomatoes for 5 minutes.Return dough to the bowl and cover with a towel. Allow to rest for 30 minutes.

  3. Meanwhile, liberally grease a large baking sheet with 3 tablespoons olive oil and course sea salt. After the first rest, knead in 1 teaspoon of salt. Stretch dough to fit the size of the pan. Allow to rest for an additional 30 minutes, or until it reaches the desired height.

  4. Bake the focaccia bread in a convention 325 degree oven for 20-30 minutes. The exterior should be golden brown and crisp. Remove from oven and allow to cool for 10 minutes. Once slightly cooled, drizzle with remaining olive oil and a good sprinkle of salt.