Focaccia With Cheese and Onion Topping

"This is a light, delicate bread, topped with caramelized onions and cheese. Cubed ham makes a tasty addition. The dough for the bread is made in the ABM. Note: My ABM is older and takes 2 1/2 hours for the dough cycle and is included in the preparation time."
 
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photo by Galley Wench photo by Galley Wench
photo by Galley Wench
photo by Galley Wench photo by Galley Wench
photo by Lizzie in NZ photo by Lizzie in NZ
Ready In:
3hrs 58mins
Ingredients:
12
Yields:
1 Foccacia
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ingredients

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directions

  • Place the ingredients into your ABM in the order specified for your machine. Set it on the dough cycle.
  • When the dough cycle has beeped, LEAVE the dough in the machine for another 30 minutes. It will continue to rise again.
  • Preheat your oven to 190°C Grease a 9 1/2 x 13 1/2 x 1/2 inch pan with some cooking spray or a little olive oil.
  • Tip out your dough onto a lightly floured work area and roll into a rectangle to fit baking pan. You will hear all the air bubbles popping as you roll.
  • Once the air bubbles are gone, place in pan, patting it into the corners.
  • Leave to rise for 15-20 minutes. While dough is rising prepare topping.
  • Melt butter in a large skillet and sauté the onion rings on medium heat until golden and caramelized, about 6-8 minutes. Set aside to cool slightly. Have your ham cubed and cheese grated and set aside. Now back to the dough.
  • Make indentations with forefinger approximately 1 inch apart all over dough.
  • Place caramelized onions evenly over dough. Scatter the ham over, and then sprinkle the cheese on top. Sprinkle with Italian seasoning and coarsely ground black pepper.
  • Bake at 190 degrees C for 15-18 minutes.

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Reviews

  1. This was great. I cut it in half because of the size of my bread maker. It made enough for 4 for a dinner with a salad. I used co-jack cheese, because that's what I had around. Thanks for a great recipe!
     
  2. This was really delicious! I added the Italian seasoning to the dry ingredients instead of sprinkling it over the top and also did a blend of crumbled bleu cheese and fontina. It was fabulous! The addition of the gluten flour gave the dough more elasticity which made the foccacia chewier instead of "bready". Thank you for sharing!
     
  3. I made the dough in my kitchen Aid rather than a bread machine and it worked out great. The recipe did not state type of cheese so I used 1/2 mozarella and 1/2 parmesean cheese; did not add ham. By the time the crust was done the cheese was over done. Next time think I'll bake a little before adding the cheese. May even add a little parm. cheese to the dough. Would also like a little more spice -- maybe garlic and more spice. Thanks for sharing Liz.
     
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RECIPE SUBMITTED BY

We live in a town, in the South Island of New Zealand. We, being a husband (married 35 years), myself and three children: one 34 year old daughter, one 31 year old son and one 27 year old son. Of course, they've all flown the coop now. We also now have two little grandsons and two granddaughters. I'm not working now, so making the most of my time in the garden and catching up on stuff. Nice break after being a Cafe Manager/Barista. I love to bake, starting when I was about 12yo, continuing on as both a passion and a necessity while we raised our children. I'm now at THAT crossroads....hmmm.....what to do? I'm sort of swaying towards redesigning our back yard into a huge vegetable garden. Of course DH is pleased....hmmm.
 
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