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.
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
- Frying pan
- Baking dish (23 x 33 cm)
- Mandolin (optional)
- Fork
Ingredients
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
Instructions
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 & 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.
Nutrition values
Calories: 350 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 15 g | Sugar: 6 g