Balsamic Onion, Heirloom Tomato & Three Cheese Focaccia
May 31, 2015
Summer EntertainingAppetizerEntertaining
The search is over—we've discovered the perfect recipe for entertaining and it may be the most delicious thing we've ever seen! Jessica of A Happy Food Dance's recipe for homemade focaccia bakes three toppings, sauteed balsamic onions, heirloom tomatoes with garlic and basil and three cheese rosemary, right into the dough for incredible flavors.
We'd be hard-pressed to choose a favorite here, but Jessica of A Happy Food Dance shares that the balsamic onions are "out of this world delicious." "They are sweet and tangy, with the richness of balsamic vinegar that has been cooked and reduced slowly.  I ate the little bit that didn’t make it on the bread with a spoon!"
Check out A Happy Food Dance for the full post and more mouthwatering recipes!
Balsamic Onion, Heirloom Tomato & Three Cheese Focaccia
Prep Time
90 Minutes
Cook Time
20 Minutes
Total Time
110 Minutes
For the focaccia: 3¼ cup bread flour
½ cup semolina flour 1 packet (2¼ teaspoons) active dry yeast
2 teaspoons sugar 2 teaspoons sea salt
1¼ cup warm water ¼ cup olive oil
For the balsamic onions: 2 tablespoons olive oil
2 medium red onions, sliced thin 2 teaspoons fresh thyme leaves
6 tablespoons balsamic vinegar For the heirloom tomatoes:
6 large basil leaves, chiffonade 1½ cup cherry heirloom tomatoes, cut in half
2 teaspoons olive oil 2 teaspoons white wine vinegar
2 cloves garlic, minced salt and pepper, to taste
For the three cheese and rosemary: 4 ounces soft goat cheese
4 ounces Parmesan cheese, grated 4 ounces mozzarella cheese, grated
2 teaspoons chopped fresh rosemary
To make focaccia: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, semolina flour and salt. Make a small well.
In a small bowl, combine the sugar and water and stir. Sprinkle over the active dry yeast and mix together. Set bowl aside until mixture starts to bubble and is foamy on top.
Pour yeast mixture into stand mixer bowl and slowly combine until everything starts to come together. Turn up the speed of the mixer and let dough hook knead the mixture for 5 minutes or until you have a smooth, springy, soft dough.
Lightly oil a large bowl with olive oil and transfer dough to the bowl. Cover with a damp towel or plastic wrap and let sit in a warm place for 30 minutes or until doubled in side.
To make balsamic onions: While the dough is rising, in a large sauce pan over medium high heat add the olive oil.
Once the olive oil is hot, add the sliced onions and cook until onions become soft, about 5 minutes.
Add the balsamic vinegar and thyme and let cook until mixture has reduced, about 2 minutes. Set aside to cool.
To make heirloom tomatoes: Combine the basil, tomatoes, white wine vinegar, and garlic together. Toss to combine and season with salt and pepper. Set aside.
To make three cheese and rosemary: Mix the three cheeses together with rosemary and set aside.
Once the dough has risen, prepare a baking sheet by coating the bottom with ¼ cup olive oil.
Place dough into the pan and spread to the edges.
Push dough roughly on the top of the dough, creating dips and wells for all your toppings and the delicious olive oil.
Divide the balsamic onions, heirloom tomatoes and three cheese mixture into thirds on the top of the bread. Press the tomatoes down a little on the dough.
Leave to proof for 20 additional mixtures and then bake at 450 degrees F for 20 minutes or until golden on top and soft in the middle.
Let cool for a few minutes and then remove from pan.
Cut as desired and serve.
This will keep in an airtight container for up to 7 days in the refrigerator.