Focaccia gialla con pomodori e cipolle
Onion-and-cherry-tomato cornmeal flatbread Our original home cooking
This tomato and onion flatbread (focaccia) is made with a mixture of wheat flour and cornmeal. It is very tasty and you can combine it with many other dishes so it is ideal for your get-togethers, including an unusual Italian-style dinner.
Ingredients / Serves 4
- For the dough
- 200g (7 ounces) cornmeal
- 300g (10 1/2 ounces) all-purpose flour
- 6 1/2 tablespoons extra virgin olive oil
- 3 pinches of salt
- 1 teaspoon granulated sugar
- 7g (1/4 ounces) dried active baking yeast
- 1 little potato
- 2 tablespoons dried chives
- 300ml (10 fluid ounces - 1 1/3 cups) warm water
- For the topping
- 250g (8 3/4 ounces) cherry tomatoes, washed and halved
- 150g (5 1/3 ounces) steamed onions, sliced
preparation: 40 minutes
plus leavening time
cooking: 20 minutes
total time: 1 hour
- How many calories in a serving?
Calories: 665 (kcal) 34 % GDA (*)- 2784 (kJ)
Protein: 14.2 (g) 19 % GDA
Total fat: 22.3 (g) 32 % GDA
Total carbohydrate: 108.7 (g) 41 % GDA
Sugars: 6.0 (g) 7 % GDA
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Recipe for tomato-and-onion focaccia
Preparation and cooking
- - Boil the potato.
Once cooled, mash it.
- - Prepare flatbread (focaccia) dough.
You have to dissolve yeast in half a glass of warm water (30°C - about 80°F) with salt and sugar too.
Then put all-purpose flour and cornmeal in a bowl or on a work surface.
Make a well and pour into yeast with its water, 4 tablespoons plus 1 teaspoon olive oil, 1 tablespoon dried chives and puréed potato.
At this point draw in both flours from the edge of the well, slowly, stirring and adding warm water gradually, until a soft dough forms.
It's difficult to say how much water you need. The quantity can vary every time. It depends on flour, temperature and other variables. You might add much more water or all purpose flour.
But don't worry! You'll become very expert in a short time. You only need to try a few times.
Knead your dough on floured work surface until smooth and elastic and there is no trace of the dough on your fingers, 10 minutes.
- - At this point grease a 35cm (14in) round baking sheet with 1 tablespoon olive oil (you can also use two smaller baking sheets).
Roll out your dough, on the lightly floured surface, to about 1 inch thickness and then transfer it on your baking sheet.
Oil your focaccia top with remaining olive oil and sprinkle with remaining chives.
Arrange cherry tomatoes and onions.
Cover with a napkin and allow to rest until it doubles in size in a warm place, faraway from draughts, at least 2 hours.
If it is cold, put a bowl full of hot water under your baking pan.
- - Preheat oven to 200°C (400°F) and bake your flatbread, about 20 to 25 minutes.
Cooking times are indicative; everyone can adjust them to his oven.
Just before serving
- - Wait some minutes and transfer your focaccia into a serving plate.
Serve warm or cold.
- - You can heat it up. So you can make it ahead!
- - If you think of the ingredients necessary to make this tomato and onion focaccia, it is obvious you can prepare it in summer and early fall when tomatoes are in season.
- - This flatbread is a good idea for your family lunch or dinner if you accompany it with a seasonal green salad. Suggested doses refer to this situation.
- - But tomato and onion focaccia is perfect for your get-togethers too. Imagine it, sliced, to accompany assorted salami or cheeses in a starter, Italy-style. Or cut into pieces to pair to a cocktail or white wine or prosecco for your aperitivo. Think of this Italian flatbread if you have to plan a meal, buffet-style, a drunch, a party in the afternnon .... In this case it serves more than 8 people.
- - Focaccia is always rich in calories and fat because olive oil is used in abundance. On the other hand, if you decrease the amount of olive oil, you can have a clear reduction in fat and calories but then your focaccia loses its typical texture.
So I recommend you not to make it very often for your family menu. The case is differennt when you have guests. It happens rarely, right ? :))
- - Fiber per serving: 5.3 grams
What's the right wine for " Onion-and-cherry-tomato cornmeal flatbread "?
You have to choose the wine according to the occasion. My husband and I paired beer, Prosecco, young red wine and white wine to my focaccia.
Rating: 5 / vote cast: 1