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The Quickest Onion Herb Focaccia Recipe Ever

1 Comment 08 September 2010

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I always wished I could whip up a good focaccia recipe in time for the family dinner, but somehow I would get discouraged by the endless time and energy needed to get it right. Now all you have to do is run in to your favorite pizza store to get a batch of dough and you are halfway there.  This recipe does the trick for a busy Jewish mom. Enjoy!
  1. Buy fresh dough at your local pizza store or buy the frozen kosher brand at the supermarket.
  2. On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle;
  3. Press into an oiled rimmed baking sheet.
  4. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt.
  5. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour.
  6. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan.
  7. Bake at 400 until golden, about 20 minutes.
  8. Brush with the remaining herb oil.

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1 comment

  1. OR… for a homemade alternative, I love using Artisan Bread in 5 Minutes’ no-knead formula. You do have to mix it up ahead of time, but with a big batch, all you do is tear off a chunk when you’re ready to bake. And the big batch keeps in the fridge for up to a week – or more. It’s like delicious homemade sourdough, without the hassle.
    (p.s. For a Jewish alternative, caramelize the onions, leave out the herbs, sprinkle with poppy seeds and salt and call it Pletzl… it’s Jewish focaccia!
    http://breadland.blogspot.com/2009/10/pletzl-pletzel-jewish-focaccia.html
    (yum)


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