Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sage and Onion Focaccia
Getting reviews...
- Level: Easy
- Total: 4 hr 40 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 236
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 3 mg
- Sodium
- 244 mg
It might sound daunting to make bread from scratch, but this focaccia uses an easy no-knead method and doesn’t require an overnight rise. While the focaccia would be delicious any time of year, the sage and onion topping make it an especially good option for Thanksgiving.
- Level: Easy
- Total: 4 hr 40 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 236
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 3 mg
- Sodium
- 244 mg
Ingredients
Directions
- Stir together the warm water, yeast and honey in a liquid measuring cup. Set aside until foamy, 5 to 10 minutes.
- Whisk the flour and salt in a medium bowl until evenly combined. Make a well in the center and pour in the yeast mixture. Stir with a rubber spatula (the dough will be sticky and wet).
- Drizzle 1 tablespoon olive oil in another medium bowl and swirl to coat the bottom. Scrape the dough into the oiled bowl and drizzle with 1 more tablespoon olive oil; rub all over the top of the dough. Cover and let sit at room temperature until it’s puffed and doubled in size, 1 1/2 to 2 hours.
- Butter a 9-by-13-inch baking sheet. Uncover the dough. With your fingers, grab the edge of the dough farthest away from you, pull it upward, then fold it into the center of the dough. Rotate the bowl a quarter turn and repeat grabbing and folding the dough into the center. Continue folding the dough a total of 8 times, rotating the bowl each time.
- Gently scrape the dough into the center of the prepared baking sheet. Let it rest, uncovered, until it’s puffed and has mostly reached the sides of the pan, about 1 1/2 hours.
- Meanwhile, preheat the oven to 450 degrees F. When the dough has risen, sprinkle the top evenly with the chopped sage. With oiled fingertips, make dimples on the surface of the dough, pressing firmly but being careful not to deflate the dough. Scatter the onion slices and sage leaves on top. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with flaky sea salt. Bake until the focaccia is golden brown on the top and bottom, about 30 minutes. Let cool 15 minutes before slicing.
