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Chickpea Red Onion Focaccia

January 26, 2019 by Marisa 14 Comments

Baked focaccia topped with chickpeas, red onion and raisins.

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.

Focaccia dough in a black cast iron skillet.

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.

Freshly baked focaccia bread in a skillet.

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!

Red onion and chickpea flatbread.

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

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.

Sliced focaccia bread in a skillet.

Focaccia dough in a black cast iron skillet.

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
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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.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Bread, Main Meal
Cuisine: Italian
Keyword: Flatbread, Focaccia, Tuscan flatbread
Servings: 6
Calories: 458kcal
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

  • Place the sugar and warm water together in a large bowl and stir to dissolve. 
  • Sprinkle in the yeast and let this stand until frothy, for about 10 minutes.
  • Once it's frothy, stir in the 2 tablespoons of extra-virgin olive oil.
  • In a small bowl, mix the mashed potatoes with the salt. 
  • Stir the potato mixture into the yeast mixture until very well combined. (a whisk will actually work better here)
  • Gradually stir in the flour, approximately 2 1/2 to 3 cups until the dough pulls away from the sides of the bowl.
  • Transfer the dough to a well floured work surface.
  • 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.
  • Place the dough in a large greased bowl, turning to grease all over. 
  • 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.
  • Grease 3, 8 inch cast iron skillets with oil and sprinkle with the coarse cornmeal.
  • Divide the focaccia dough into 3 equal portions and place into the prepared cast iron skillets.
  • Pat down the dough, stretching and pulling with your hands to reach the sides of the skillets
  • 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.
  • Meanwhile heat a tablespoon of olive oil in a medium sized frying pan.
  • Add the sliced red onions to the frying pan with a sprinkle of salt and pepper.
  • Cook over low heat while stirring occasionally, until the onions are soft and translucent, for about 5 minutes.
  • Remove from the heat and set aside to cool.
  • Meanwhile, place the raisins in a small bowl and cover with a little bit of hot water.
  • Allow to soak for about 10 minutes until the raisins plum up.
  • Drain the raisins and pat dry. Set aside.
  • Preheat the oven to 375 degrees F.
  • Remove the cling wrap from the risen dough.
  • 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.
  • Drizzle the tops with a little olive oil. (about 1 teaspoon over each focaccia)
  • Bake in the preheated oven for about 25 to 30 minutes, until the edges are crusty and the focaccia is golden brown.
  • Sprinkle a pinch or 2 of coarse sea salt over each focaccia while still warm.
  • Allow to cool a little before slicing and serving.

Nutrition

Calories: 458kcal | Carbohydrates: 90g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 455mg | Fiber: 5g | Sugar: 10g | Vitamin C: 18mg | Calcium: 34mg | Iron: 4mg

Filed Under: Bread Focaccia Pizza, Pizza, Soups Pasta Sauces Tagged With: appetizer, bread, chickpeas, flatbread, Focaccia, onion, raisins, snack, Tuscan flatbread

Schiacciata Con L’uva

September 14, 2018 by Marisa 49 Comments

Schiacciata Con L'uva

Schiacciata con l’uva is a sweet flatbread with grapes. More commonly known as focaccia, this flatbread is a seasonal dish made yearly during the grape harvest in Tuscany.

Schiacciata Con L'uva

This recipe was originally published in October of 2016 and republished September 14, 2018 with updated content and photos.

There is much to embrace with the arrival of Fall. As the days get cooler and the air turns crisp, I get this sudden urge to roll up my sleeves and delve into the magical world of bread making. Or any sort of baking for that matter and wanting only to come up for air well after the Christmas holidays. Is it just me or do any of you feel the same way?

A little about coronation grapes

This time of the year grocery stores and local farmer’s markets are laden with thin skinned, seedless coronation grapes. A rather regal name for these Ontario blue grapes is it not!

They are vibrant blue in colour much like their relative the concord grape and quite interchangeable when making schiacciata con l’uva. Also, they have a deliciously sweet taste that simply bursts in the mouth, making them a perfect choice for baking or even preserving.

The sweetness of the coronation grape pairs beautifully with the savoury rosemary. Once baked you’ll find they mimic the taste of grape jam on toast. Definitely a lip smacking and finger licking delicacy!

Schiacciata Con L'uva

This Tuscan flatbread consists of two layers of dough which are sandwiched together with a filling of seedless blue grapes, a sprinkle of sugar, chopped rosemary and a drizzle of good quality extra virgin olive oil and topped with more of the same filling.

Schiacciata Con L'uva

It’s then baked to a golden brown perfection with yummy crispy edges that we all love.

You can slice and enjoy as is while still warm with the grapes oozing their irresistible sweet juices. Or simply dust the tops with a sprinkle of icing sugar for some extra sweetness.

Schiacciata Con L'uva

Gather friends or family around your kitchen and bake some today! I’m sure it will become a new favourite seasonal recipe!

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

Schiacciata Con L'uva
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0 from 0 votes

Schiacciata Con L'uva

Schiacciata con l'uva is a sweet flatbread with grapes, a seasonal dish that is traditionally made during the grape harvest in Tuscany.
Course: Tuscan Flatbread
Cuisine: Italian
Servings: 24 pieces
Author: Marisa

Ingredients

  • Focaccia dough
  • 2 cups water
  • 4 tbs olive oil
  • 4 to 5 cups of all purpose flour
  • 2 tbs sugar
  • 1 tsp kosher salt
  • 1 packet “quick rise” instant yeast Fleischmann’s 8 grams
  • Topping
  • 2 cups grapes picked off the stem
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons granulated sugar
  • extra virgin olive oil for drizzling

Instructions

  • Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
  • Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
  • Stir in another cup of flour till combined.
  • Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth. (I only used up to 1/2 cup of the remaining flour).
  • Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.
  • Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place. (on a sunny day I place my bowl in direct sunlight and this helps tremendously with the rising).
  • When your dough has doubled in size, transfer it onto a floured work space.
  • Grease a 17x11 rimmed baking sheet (or any large baking sheet you have) with some olive oil and then lightly sprinkle evenly with cornmeal. This will prevent the dough from sticking to the pan and impart a lovely crunch.
  • Cut the dough in half and working with one piece at a time roll it out to the size of your pan. (its ok if it does not entirely reach the edges).
  • Place the first layer of rolled out dough on your prepared pan.
  • Layer 1 cup of the grapes, evenly spread, onto the dough while pressing them slightly into the dough.
  • Sprinkle 1 tablespoon of sugar and 1 teaspoon of chopped rosemary, evenly onto the first layer of dough. Drizzle with some extra virgin olive oil.
  • Roll out the second piece of dough and layer it onto prepared first layer. Press down slightly and pinch the edges together.
  • Spread the remaining grapes over the top layer of dough, again pressing down into the dough.
  • Sprinkle with an additional 1 tablespoon of sugar and 1 teaspoon of chopped rosemary.
  • Drizzle more extra virgin olive oil evenly over the top layer.
  • Bake the flatbread in a preheated oven, at 350 degrees F, for about 35 to 40 minutes or until the dough is a nice golden brown and the grapes are oozing with delicious goodness.

 

 

Filed Under: Bread Focaccia Pizza Tagged With: athentic Italian, flatbread, foccacia, grapes, pizza, rosemary, schiacciata, snack

Roasted Tomato Focaccia with Ricotta

August 24, 2018 by Marisa 17 Comments

Roasted tomato focaccia with ricotta

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.

Four balls of focaccia dough on a pizza plate

 

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.

Oven roasted cherry tomatoes

 

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!

Oven baked focaccia topped with herbs

 

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.

Focaccia topped with ricotta and roasted cherry tomatoes

 

 

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!

Roasted tomato focaccia with ricotta

 

 

Buon Appetito!

Roasted tomato focaccia with ricotta
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0 from 0 votes

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
Keyword: focaccia with oven roasted tomatoes and ricotta
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

  • Heat 2 cups of water with 4 tablespoons of olive oil in the microwave until lukewarm.
  • In a large bowl combine 3 cups of flour, yeast, salt, sugar and stir well.
  • Stir the warm liquids into the flour mixture with a wooden spoon, mixing well.
  • Stir in another cup of flour until combined.
  • 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.
  • Grease a large bowl with oil and place your pizza dough in the greased bowl while turning the dough over to grease all over.
  • Cover the bowl with a dish towel and set aside to rise for 60 minutes or until doubled in size.
  • Line 2 baking sheets with parchment paper and brush lightly with olive oil
  • Once the dough has doubled in size, transfer to a floured work surface and divide into 4 equal portions.
  • Transfer the portions to the prepared baking sheets, placing 2 on each sheet allowing enough space between the 2 portions.
  • Using your hands, push the dough towards the edges of the baking sheet while shaping it roughly to a 6x8 rectangle.
  • Cover with a clean dishcloth and allow to rest for 30 minutes.
  • Preheat oven to 400 degrees F.
  • Uncover the focaccia dough and using your fingers press down to form indentations.
  • Stir together 4 tablespoons of olive oil with the minced garlic, oregano and brush over the surface of the focaccia.
  • Bake for 20 to 25 minutes or until golden brown.

Oven Roasted Tomatoes

  • Place the cherry tomatoes on a parchment lined baking sheet.
  • Scatter with the smashed garlic, tuck in the sprigs of oregano, a sprinkle of salt and pepper and drizzle with some olive oil.
  • Roast in preheated oven at 400 degrees F for about 30 minutes to 35 minutes.

Herbed Ricotta

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

Assembling The Herbed Ricotta and Roasted Tomato Focaccia

  • Slather the herbed ricotta mixture over the baked focaccia with equal portions.
  • Equally top with the oven roasted tomatoes.
  • Garnish with extra oregano, a drizzle of extra virgin olive oil.
  • Slice, serve and enjoy!

Filed Under: Appetizers, Bread Focaccia Pizza, Focaccia, Snack Tagged With: appetizer, brunch, flatbread, Focaccia, lunch, ricotta, roasted tomato, supper

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