Source: Cookin’ Canuck
We loved this dish. It was my first time making focaccia and I quickly learned that not only is it just a basic bread dough, but that it’s probably the easiest to put together. The dough was simple, quick to rise {an hour initially and then just another twenty minutes after its pushed into the pan} and after being baked had an awesome chewy texture. The olive oil gives it a nice crunch.
The caramelized onion was a bit sweet for my taste. It was Thom’s favorite part. For me, it was the tomatoes {fresh from the garden! Also, it was the first time we’ve used our home-grown Rosemary}.
There wasn’t anything either of us would change for this recipe {except for not cooking the onions as long during the caramelizing process}. What’s even better is that this basic recipe could be spun in SO many directions: roasted garlic with Parmesan, roasted red peppers, different cheeses. It would also be good used as a dipper for flavored oils.
Definitely a keeper recipe! Visit Cookin’ Canuck for the recipe and detailed instructions.
The crust looks pretty thick which I guess is standard for focaccia. I am more of a THIN crust kind of girl. What were your thoughts on the crust?
We really liked the crust,but we're big on thick crusted pizzas. We didn't mean for this to be a pizza although it was very pizza-like. It was definitely more like a bready side that would go great with a soup or a salad 🙂