Marisa's Italian Kitchen

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appetizer

Chickpea Red Onion Focaccia

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A wonderfully soft and pillowy, Chickpea and Red Onion Focaccia topped with sweet golden raisins. This focaccia makes a delicious anytime snack or a complimentary side dish to a steaming bowl of soup.

Chickpea Red Onion Focaccia recipe. A pillowy soft potato dough topped with chickpeas, caramelized red onions and sweet golden raisins.

Straight out of the oven comfort foods such focaccia are always met with much anticipation at my house.

The allure of freshly made bread or rather focaccia, which is essentially a flatbread has a broad appeal to both adults and young ones.

I especially love how and with very few ingredients you truly get so much. All it takes is some flour, yeast and water. A few add ins for flavour such as salt, sugar and olive oil and you have something so easily achieved in your own kitchen.

Chickpea Red Onion Focaccia recipe. A pillowy soft potato dough topped with chickpeas, caramelized red onions and sweet golden raisins.

One other addition that bears mentioning here is mashed potatoes!

I can’t stress enough how the humble potato takes bread dough to a whole other level!

Surprisingly, it renders the dough so light, airy and fluffy. You immediately feel this as your kneading the dough. It’s like holding a pillowy soft cloud in your hands!

Well almost! And not that I know what a cloud feels like…but you get where I’m going with this!

Chickpea Red Onion Focaccia recipe. A pillowy soft potato dough topped with chickpeas, caramelized red onions and sweet golden raisins.

You can top focaccia with just about anything!

A favourite sweet version of mine is Schiacciata Con L’uva, a sweet tuscan flatbread with grapes. Its a lip smacking delicacy that I simply never get enough of when the best coronation grapes are in season!

However, this time of the year is a perfect time to make do with a few good old pantry ingredients.

Chickpea Red Onion Focaccia recipe. A pillowy soft potato dough topped with chickpeas, caramelized red onions and sweet golden raisins.

TOPPING FOR CHICKPEA RED ONION FOCACCIA

Adding raisins to savoury dishes was very common while growing up. Sweet plump raisins always made an appearance in calzone with greens such as my Swiss Chard Mozzarella Calzone.

To use raisins in this focaccia recipe, you’ll first want to plump them up by soaking them in hot water for about ten minutes. Then make sure to drain them, pat them dry and scatter over the focaccia before adding other toppings. This will ensure they don’t burn while nestled beneath the other toppings.

I adore caramelized onions and have often used them as a pizza topping. Take care to not cook them overmuch. You simply want them softened and translucent as they will continue to caramelize in the oven.

 

Chickpea Red Onion Focaccia recipe. A pillowy soft potato dough topped with chickpeas, caramelized red onions and sweet golden raisins.

HOW TO PREP A PAN FOR FOCACCIA

I thought it would be a neat way to try focaccia in my cast iron pans.

I used 3, 8 inch round pans for this recipe but really any size pan will do. If all you have are rectangular rimmed baking sheets, those will work as well.

You can use one as large as 15 x 10, in which case it will yield one rectangular focaccia.

Which ever size you use, do grease your pans with oil and then sprinkle them with coarse cornmeal.

This will ensure crispy bottoms and edges and facilitates easy removal!

Enjoy as an appetizer or serve alongside your favourite salad or hot bowl of soup!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Chickpea Red Onion Focaccia recipe. A pillowy soft potato dough topped with chickpeas, caramelized red onions and sweet golden raisins.
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Chickpea Red Onion Focaccia

A wonderfully soft and pillowy, chickpea and red onion focaccia topped with sweet golden raisins. This focaccia makes a delicious anytime snack.

Course Bread, Main Meal
Cuisine Italian
Keyword Flatbread, Focaccia, Tuscan flatbread
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 3 - 8 inch round focaccia breads
Author Marisa

Ingredients

FOCACCIA DOUGH

  • 2 teaspoons granulated sugar
  • 1 cup warm water
  • 1 8 gram pkg active dry yeast
  • 2 tablespoons extra virgin olive oil
  • 2 cups mashed potatoes cooled
  • 1 teaspoon fine sea salt
  • 3 1/2 cups all purpose flour approximately
  • 2 tablespoons coarse cornmeal

TOPPING

  • 1 medium red onion thinly sliced
  • 3/4 cup canned chickpeas drained, rinsed and patted dry
  • 1/2 cup golden raisins
  • sprinkle of coarse sea salt for topping

Instructions

FOCACCIA DOUGH

  1. Place the sugar and warm water together in a large bowl and stir to dissolve. 

  2. Sprinkle in the yeast and let this stand until frothy, for about 10 minutes.

  3. Once it's frothy, stir in the 2 tablespoons of extra-virgin olive oil.

  4. In a small bowl, mix the mashed potatoes with the salt. 

  5. Stir the potato mixture into the yeast mixture until very well combined. (a whisk will actually work better here)

  6. Gradually stir in the flour, approximately 2 1/2 to 3 cups until the dough pulls away from the sides of the bowl.

  7. Transfer the dough to a well floured work surface.

  8. With floured hands knead in as much of the remaining flour as needed, until the dough is smooth and has a slightly sticky feel. About 8 minutes.

  9. Place the dough in a large greased bowl, turning to grease all over. 

  10. Cover your dough with cling wrap and let it rise in a draft free space until it has doubled in size, for about 1 hour.

  11. Grease 3, 8 inch cast iron skillets with oil and sprinkle with the coarse cornmeal.

  12. Divide the focaccia dough into 3 equal portions and place into the prepared cast iron skillets.

  13. Pat down the dough, stretching and pulling with your hands to reach the sides of the skillets

  14. Cover the pans with greased cling wrap and and set aside to allow the dough to puff up to the rim of the pans for about 45 minutes to 60 minutes.

  15. Meanwhile heat a tablespoon of olive oil in a medium sized frying pan.

  16. Add the sliced red onions to the frying pan with a sprinkle of salt and pepper.

  17. Cook over low heat while stirring occasionally, until the onions are soft and translucent, for about 5 minutes.

  18. Remove from the heat and set aside to cool.

  19. Meanwhile, place the raisins in a small bowl and cover with a little bit of hot water.

  20. Allow to soak for about 10 minutes until the raisins plum up.

  21. Drain the raisins and pat dry. Set aside.

  22. Preheat the oven to 375 degrees F.

  23. Remove the cling wrap from the risen dough.

  24. Scatter first the raisins over the dough then top with the chickpeas, the sautéed onions and using your fingers gently press down into the dough while making indentations.

  25. Drizzle the tops with a little olive oil. (about 1 teaspoon over each focaccia)

  26. Bake in the preheated oven for about 25 to 30 minutes, until the edges are crusty and the focaccia is golden brown.

  27. Sprinkle a pinch or 2 of coarse sea salt over each focaccia while still warm.

  28. Allow to cool a little before slicing and serving.

Herbed Ricotta and Roasted Tomato Focaccia

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This Herbed Ricotta and Roasted Tomato Focaccia makes a truly satisfying lunch with a side salad. It can also be enjoyed as a delicious appetizer before your main meal.

Herbed Ricotta and Roasted Tomato Focaccia

I’ve been loving lately these wonderfully sweet cherry tomatoes made even more so by oven roasting them till they’re slightly charred and pop open. The roasted tomatoes ooze out the most sweetest concentrated juices with their wonderful aromas permeating the air.

There are so many ways to use these roasted jewels as some of my Instagram friends can attest! You can snack on them as they are with some crusty Italian bread or tossed with your favourite pasta.

Some suggested slow roasting the tomatoes, storing them in jars filled with oil and kept in the refrigerator up to a month.

Usually, I simply top the roasted cheery tomatoes over ciabatta bread which makes a crowd pleasing appetizer. As seen with this Roasted Cherry Tomato Ricotta Bruschetta.

Herbed Ricotta and Roasted Tomato Focaccia

I’ve decided to switch it up today by baking some fresh focaccia bread which is essentially a flatbread and not difficult to put together.

The flatbread with its soft, airy textures and crusty outer layers is then slathered with a a creamy herbed ricotta mixture. I must say its truly mouthwatering on its own but we’re going for the “swoon factor” here!

What better way to do so then topping the flatbread with some juicy oven roasted cherry tomatoes! Oozing out all their caramelized goodness and ready to be sopped up…yummy!

Herbed Ricotta and Roasted Tomato Focaccia

You can enjoy the flatbreads with a side salad and call it a meal. We especially love them sliced into wedges and served as appetizers.

Herbed Ricotta and Roasted Tomato Focaccia

You can also make and bake the flatbreads ahead and freeze them till ready to use. This way you’ll have a yummy flatbread to enjoy at a moments notice!

Herbed Ricotta and Roasted Tomato Focaccia

 

Buon Appetito!

Herbed Ricotta and Roasted Tomato Focaccia
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Herbed Ricotta and Roasted Tomato Focaccia

Soft and airy focaccia bread with crusty outer layers, slathered with a a creamy herbed ricotta mixture and topped with oven roasted cherry tomatoes.

Course Appetizer, Main Course, Snack
Cuisine Italian
Servings 6

Ingredients

Focaccia Dough

  • 2 cups water
  • 4 + 4 tablespoons extra virgin olive oil
  • 4 to 5 cups all purpose flour
  • 8 grams quick rise instant yeast
  • 1 teaspoon fine sea salt
  • 2 tablespoons granulated sugar
  • 4 garlic cloves minced
  • 2 tablespoons fresh oregano

Oven Roasted Tomatoes

  • 800 grams cherry tomatoes
  • 6 cloves garlic smashed
  • 4 springs oregano fresh
  • sprinkle salt and ground black pepper to your taste
  • olive oil for drizzling

Herbed Ricotta

  • 600 grams ricotta
  • 2 tablespoons oregano fresh
  • 2 tablespoons thyme fresh
  • sprinkle of salt and pepper to your taste

Instructions

Focaccia Dough

  1. Heat 2 cups of water with 4 tablespoons of olive oil in the microwave until lukewarm.

  2. In a large bowl combine 3 cups of flour, yeast, salt, sugar and stir well.

  3. Stir the warm liquids into the flour mixture with a wooden spoon, mixing well.

  4. Stir in another cup of flour until combined.

  5. Transfer the dough to a well floured work surface and knead for a few minutes while working in the remaining cup of flour a bit at a time, just until the dough is soft and smooth.

  6. Grease a large bowl with oil and place your pizza dough in the greased bowl while turning the dough over to grease all over.

  7. Cover the bowl with a dish towel and set aside to rise for 60 minutes or until doubled in size.

  8. Line 2 baking sheets with parchment paper and brush lightly with olive oil

  9. Once the dough has doubled in size, transfer to a floured work surface and divide into 4 equal portions.

  10. Transfer the portions to the prepared baking sheets, placing 2 on each sheet allowing enough space between the 2 portions.

  11. Using your hands, push the dough towards the edges of the baking sheet while shaping it roughly to a 6x8 rectangle.

  12. Cover with a clean dishcloth and allow to rest for 30 minutes.

  13. Preheat oven to 400 degrees F.

  14. Uncover the focaccia dough and using your fingers press down to form indentations.

  15. Stir together 4 tablespoons of olive oil with the minced garlic, oregano and brush over the surface of the focaccia.

  16. Bake for 20 to 25 minutes or until golden brown.

Oven Roasted Tomatoes

  1. Place the cherry tomatoes on a parchment lined baking sheet.

  2. Scatter with the smashed garlic, tuck in the sprigs of oregano, a sprinkle of salt and pepper and drizzle with some olive oil.

  3. Roast in preheated oven at 400 degrees F for about 30 minutes to 35 minutes.

Herbed Ricotta

  1. Combine the ricotta, oregano, thyme wth salt and pepper in a bowl and stir well.

Assembling The Herbed Ricotta and Roasted Tomato Focaccia

  1. Slather the herbed ricotta mixture over the baked focaccia with equal portions.

  2. Equally top with the oven roasted tomatoes.

  3. Garnish with extra oregano, a drizzle of extra virgin olive oil.

  4. Slice, serve and enjoy!

Roasted Cherry Tomato Ricotta Bruschetta

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Roasted Cherry Tomato Ricotta Bruschetta are perfect for days when gardens or even farmer’s markets are overflowing with bright and colorful cherry tomatoes.

Roasted Cherry Tomato Ricotta Bruschetta

They are little pearly jewels of a thriving garden, lovingly tended by caring hands. Every time I come across them they evoke many memories of my little ones, gleefully gorging on cherry tomatoes in their nonno’s garden.

These little bite sized fruit are so versatile and should really be a staple ingredient in every kitchen. Thankfully they’re available year round, complimenting many dishes with their exquisite miniature shape and various bright colors.

While wonderful when eaten fresh plucked straight off their vine, when roasted, their natural concentrated sweetness is enhanced which adds a whole other level of goodness to a dish!

Roasted Cherry Tomato Ricotta Bruschetta

Not much fuss is required to draw out their natural sweetness. Usually a light drizzle of olive oil with some fine sea salt, freshly cracked black pepper and your favorite herb tossed with smashed plump garlic cloves will do the trick! You will so enjoy the aromas permeating your kitchen once their roasted.

At this point there is really so much more you can do with them, such as tossing the roasted tomatoes over some cooked pasted or even using them as a pizza topping. Or try roasting and then freezing large batches to add a little bit of summer to your Fall or Winter soups.

Oh! The Possibilities!

Roasted Cherry Tomato Ricotta Bruschetta

However, we are technically still in the lazy days of summer stage and so I’ve kept it simple for you.

I’ve grilled a half sized ciabatta bread, perfumed it by rubbing a clove of garlic over the slices. I then slathered some creamy ricotta cheese and crowned the breads with the oven roasted cherry tomatoes. It’s so easy and yummy that you’ll be hard pressed not to share with family!

You can cut each ciabatta slice in wedges and serve as appetizers with a first course meal but I could probably snack on these all day long.

Roasted Cherry Tomato Ricotta Bruschetta

Although these oven roasted tomato slices are fabulous on their own, you can elevate the taste by drizzling some good quality extra virgin olive oil over the slices.

Roasted Cherry Tomato Ricotta Bruschetta

Alternately, you can sprinkle the best balsamic vinegar you can afford over these delectable slices. Or better yet, top with a small splash of balsamic reduction for a special appeal! Remember though, a little goes a long way!

Buon Appetito!

Roasted Cherry Tomato Ricotta Bruschetta
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Roasted Cherry Tomato Ricotta Bruschetta

Grilled garlic bread slathered with creamy ricotta and piled with sweet and juicy oven roasted tomatoes.
Course Antipasto
Cuisine Italian
Servings 2 -4
Author Marisa

Ingredients

  • 1 pound cherry tomatoes
  • 4 cloves of garlic peeled and smashed
  • salt to your taste I used fine sea salt
  • freshly cracked black pepper
  • 2 tablespoons olive oil plus 1 tablespoon for brushing on the bread
  • 3 large springs of fresh oregano plus 1 teaspoon for garnishing
  • 1 demi ciabatta bread sliced in half, vertically
  • 1 cup ricotta cheese

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line a large cookie sheet with parchment paper and set aside.
  3. In a medium sized bowl, toss together the cherry tomatoes with smashed garlic, salt, pepper and olive oil.
  4. Spread the cherry tomato mixture onto the prepared cookie sheet.
  5. Nestle the sprigs of oregano between the cherry tomatoes.
  6. Bake in preheated oven for 30 to 35 minutes.
  7. Meanwhile, brush 1 tablespoon of olive oil over the sliced ciabatta bread.
  8. Preheat a grill pan and place the bread cut side down onto the pan and toast till there are deep golden brown grill marks.
  9. Rub a garlic clove over the sliced grilled bread.
  10. Divide the ricotta onto the 2 slices of bread while spreading evenly.
  11. Top with the roasted cherry tomatoes and garnish with some fresh oregano.
  12. Drizzle some good quality extra virgin olive oil over the bruschetta then slice into wedges and serve.
  13. Alternately, you can drizzle a good quality balsamic vinegar or a balsamic reduction over the bruschetta slices.

 

 

Vegan Eggplant Pockets

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vegan-eggplant-pockets

These vegan eggplant pockets could not be more simple to make and will surely have you doubling the recipe because they are devoured ever so quickly. They can be served elegantly as a side dish on a bed of arugula or baby romaine leaves and they make a delicious addition to any antipasto platter. A wonderful twist on a reverse sandwich with the bread tucked in between the eggplant slices.

I am by no means an expert on vegan meals as I very much enjoy poultry, fish and occasionally beef dishes. Nor would I ever be able to give it up entirely. My daughter however, has been doing a 30 day vegan challenge and so far she is enjoying it.

My challenge was in finding a vegan cheese which would greatly resemble or mimic the sharpness of a good quality Parmesan cheese, which I have always used in this recipe. I believe, I may have burnt a hole in the floor of the organic and vegan dairy section of my favorite grocery store. That is how long I stayed rooted in the same spot, reading and rechecking the list of ingredients on the various vegan cheeses. In conclusion, there is no vegan replacement for Parmesan cheese, the king of all cheeses!

I did however come across an organic, vegan mozzarella flavored cheese, which worked beautifully in this recipe and imparted a creamy taste and texture that was simply irresistible.

vegan-eggplant-pockets

A little note to help along the way…have the stuffing ready before cutting the eggplant since the flesh quickly discolors.

vegan-eggplant-pockets

A little fun fact…bigger is not always better! Smaller eggplants are best. The full sized eggplants tend to have hard seeds and can be bitter, so do look for smooth-skinned ones and avoid any that have soft brown spots.

vegan-eggplant-pockets

These little vegan pockets also make a healthy and fun afternoon snack for all kids who come barging in with a rumbling tummy after school!

vegan-eggplant-pockets

If anyone knows of a good vegan substitution for Parmesan cheese, I would love to hear from you…simply leave me a comment!

Ciao for now!

vegan-eggplant-pockets
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Vegan Eggplant Pockets

These vegan eggplant pockets make an easy and delicious side dish. They can also be served as a first coarse meal over a bed of arugula or baby romaine.
Course Vegan
Servings 4
Author Marisa

Ingredients

  • 1 cup fresh breadcrumbs made without eggs
  • 1/2 cup vegan mozzarella cheese
  • 1/2 cup finely chopped tomato
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped fresh Italian parsley
  • 1 clove of garlic minced
  • 1 heaping tablespoon golden raisins
  • 1 tablespoon pine nuts lightly toasted
  • 1/2 teaspoon salt I used fine sea salt
  • 1/4 teaspoon freshly ground pepper
  • 16 eggplant slices cut 1/4 inch thick

Instructions

  1. Line a baking sheet with parchment paper.
  2. In a medium size bowl, combine the bread crumbs, cheese, tomato, 2 tablespoons of extra-virgin olive oil, parsley, garlic, raisins, pine nuts and 1/4 teaspoon of salt and pepper. Set aside.
  3. Brush both sides of the eggplant slices with the remaining extra-virgin olive oil and sprinkle both sides with the remaining salt.
  4. Place half of the eggplant slices on the prepared baking sheet.
  5. Spoon the bread mixture evenly over the slices and top with the remaining eggplant slices.
  6. Bake in 450*F degree oven for about 20 to 30 minutes, turning once or until the slices are a light golden brown on each side.