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- Permitting the dough to rise in a cool place offers larger taste growth and a lighter texture.
- Deeply caramelized Spanish onions, thinly sliced fingerling potatoes, contemporary thyme, and buttery robiola cheese mix to present candy, savory, creamy, and crisp distinction in every chew.
- A drizzle of olive oil and a remaining fast bake to heat the cheese on high makes for a beautiful presentation and a wealthy, melt-in-your-mouth end.
When she was the pastry chef at New York Metropolis’s Gramercy Tavern, Claudia Fleming created a “Between Meals” menu that showcased each her candy and savory recipes. Her secret to creating focaccia that is mushy and delicate with an important crust is permitting the dough to rise slowly in a cool place away from the oven.
Learn how to caramelize onions
Golden, superbly caramelized onions aren’t tough to realize, however do require a little bit of endurance. Right here, you may begin by thinly slicing a big Spanish onion — purpose for a few 1/4-inch thickness, maintaining the slices as uniform as attainable to encourage even cooking. Then, warmth the oil in a big skillet over medium warmth and add the onion, water, thyme, and salt as instructed in Step 6. Let the onion prepare dinner for a couple of minutes, then cut back the warmth to medium-low and proceed cooking, stirring sometimes. Because it reduces in quantity, scrape the onion right into a kind of flat patty within the middle of the pan to forestall scorched edges.
If the onion begins to stay to the underside of the pan, or if the fond on the underside of the pan darkens extra shortly than the onion, add a splash extra of water, stirring and scraping any browned bits and repeating as essential. The entire course of ought to take between 40 minutes and an hour; as soon as the onion is golden brown all through, take away it from the warmth.
Notes from the Meals & Wine Take a look at Kitchen
- Use a mandoline or sharp knife to slice the potatoes thinly (about 1/8-inch thick) to make sure they prepare dinner evenly and develop into tender throughout baking.
- For the crispiest crust, enable the oven and baking stone a full half-hour to preheat.
- After baking, take away the focaccia from the pan and place any that aren’t instantly being served on a wire rack to chill — this may stop the bottoms from turning into soggy.
Instructed pairing
A lightweight, fruity pink, akin to Dolcetto, accents each the sweetness and the tang of this dish.
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