Red Onion-Fontina Sake Focaccia

Name: Red Onion-Fontina Sake Focaccia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Mediterranean, Italian, European
Ingredients: 1 package dry yeast; 1 large egg white, lightly beaten; 293 grams 3/4 cups all-purpose flour, divided (about; 198 grams 3/4 cups shredded fontina cheese; 1 teaspoon chopped fresh thyme; 4 teaspoons stone-ground cornmeal, divided; 1 teaspoon kosher salt; 1 teaspoons olive oil; 1 Dash freshly ground black pepper; 355 milliliters vertically sliced red onion; 118 milliliters warm sake (100° to 110°); 1 teaspoons sake; 1 teaspoon salt; 1 Dash sugar; 177 milliliters warm water (100° to 110°); 1 teaspoon water

Red Onion-Fontina Sake Focaccia requires about 45 minutes from start to finish. One serving contains 150 calories, 6g of protein, and 5g of fat. For 47 cents per serving, you get a bread that serves 14. Head to the store and pick up sake, olive oil, dash of pepper, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Dissolve yeast and sugar in 3/4 cup warm water in a small bowl; let stand for 5 minutes.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

Lightly spoon all-purpose flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 2 1/2 cups flour, 1 tablespoon stone-ground cornmeal, and 1 teaspoon salt in a large bowl; stir well with a whisk. Set aside.

Ingredients you will need

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Stir 1/2 cup warm sake into yeast mixture; immediately add to flour mixture, and stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Ingredients you will need

Dough

All Purpose Flour

Yeast

Sake

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Bowl

Preheat oven to 40

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Oven

Turn dough out onto a baking sheet evenly sprinkled with remaining 1 teaspoon cornmeal. Gently press dough into a 12-inch circle. Lightly spray surface of dough with cooking spray; cover and let rise in a warm place (85), free from drafts, 15 minutes.

Ingredients you will need

Cooking Spray

Cornmeal

Dough

Equipment you will use

Baking Sheet

Combine red onion, 1/2 teaspoon sake, olive oil, and dash of black pepper; toss well to coat.

Ingredients you will need

Black Pepper

Olive Oil

Red Onion

Sake

Combine 1 teaspoon water and egg white in a small bowl. Gently brush dough with egg white mixture; discard any remaining egg white mixture.

Ingredients you will need

Egg Whites

Dough

Water

Equipment you will use

Bowl

Sprinkle fontina cheese evenly over dough, and top with the onion mixture.

Ingredients you will need

Fontina Cheese

Dough

Onion

Sprinkle with thyme and 1 teaspoon kosher salt.

Ingredients you will need

Kosher Salt

Thyme

Bake at 400 for 35 minutes or until focaccia is deep golden brown and cheese is bubbly.

Ingredients you will need

Focaccia

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1package

dry yeast 1large

egg white, lightly beaten 293grams

3/4 cups all-purpose flour, divided (about 198grams

3/4 cups shredded fontina cheese 1teaspoon

chopped fresh thyme 4teaspoons

stone-ground cornmeal, divided 1teaspoon

kosher salt 1teaspoons

olive oil 1Dash

freshly ground black pepper 355milliliters

vertically sliced red onion 118milliliters

warm sake (100° to 110°)1teaspoons

sake 1teaspoon

salt 1Dash

sugar 177milliliters

warm water (100° to 110°)1teaspoon

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti Reserve Poggio Reale. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.