We have been enjoying Jamie Deen’s new show in the Food Network, and I have begun trying out his recipes. We love focaccia and have a delicious, artisan pizza dough that we knew would perfectly compliment the toppings of a focaccia. Initially we tried baking it in the cast-iron skillet, however my husband did not like the lip of thick dough that happened when we cooked ours. I might try it again in the skillet, using a smaller piece of dough. I know that my husband just loves our pizza stone and that is good enough for me. Coming up next: Caramelized Onion and Pecan Focaccia.
Red Onion and Rosemary Focaccia
all purpose flour
extra virgin olive oil
1/4 red onion, thinly sliced
2 Tbs. fresh rosemary, chopped
1/4 C. parmesan cheese, finely grated
- Preheat the pizza stone in the oven at 400°.
- Dust the baking peel with flour.
- Roll out the pizza dough to desired thickness; It should not be paper thin, nor too thick. Press fingertips into dough creating many craters spread evenly over the whole disc of raw dough.
- Lightly brush olive oil over the dough. Sprinkle on the rosemary. Place the slices of red onion, and finish by sprinkling on the parmesan cheese.
- Slide focaccia onto hot pizza stone and bake for 20 minutes, or until the dough is cooked and golden brown.
Slightly Adapted from Jamie Deen’s Cast-Iron Skillet Focaccia.