I made this focaccia recipe in late summer, topped with tomatoes and basil and all the things that make late-summer food amazing.
And now it's late fall. Almost winter. So I'm making the same spelt focaccia again, but this time with all of the toppings that make late fall food amazing.
I couldn't get a good picture of this for the life of me, and, frankly, this whole food blogging thing is just a hobby, so I'm not buying any sort of fancy photography equipment to increase site traffic. The only thing I get from this is my own personal satisfaction. So I'm not spending money to take better pictures. It tastes good enough that I felt the need to post about it. That's all you really need to know, isn't it?
The first time I made this recipe, it was a little dry and didn't have the hole structure that you really like to see in focaccia. This time, I let it rise for almost four hours before I punched it down (it was a Sunday, I made the dough in the morning, went out to run errands, did some laundry, and then came back and punched down and shaped the dough). After I shaped it, I went and did some laundry, then come back about an hour and a half later. The longer rise made a huge difference. I also resisted the urge to add more flour to the dough. Focaccia dough is supposed to be wet.
So here is the updated, seasonal focaccia recipe. Even if the pictures aren't that pretty.
Enjoy.
Focaccia with Sweet Potato, Kale and Cheddar
Toppings inspired by Hot Bread Kitchen, Dough adapted from Good to the Grain
Preheat the oven to 425.
Follow the basic focaccia recipe from this post
While the dough is rising, heat 1 T of butter in a heavy skillet over low heat, add one thinly sliced onion, sprinkle with salt. Cook, stirring occasionally for 45-60 minutes, or until the onion is caramelized. Remove from heat and set aside.
After the second rise, top with:
- 1 c finely chopped kale
- 2 T olive oil
- the caramelized onions
- one small sweet potato, halved lengthwise and sliced very thinly
- 1/4 c aged cheddar or Parmesan
Bake for 20-25 minutes, or until the focaccia is golden brown.
Makes one 9x13 pan of focaccia
I love foccacia. My efforts have always been hits and miss, anyway, I am loving, in a culinary way your foccacia because it has my fave veg strewn over it - kale.
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