Waldo State Bank Blog

Stuffed Focaccia Bread – with Caramelized Onions and Feta Cheese

Sherry’s Recipe Corner is featuring a game day appetizer that is unique and delicious for any crowd!

This focaccia recipe makes two large or three medium-sized loaves of bread. The stuffing is enough for one large bread.

INGREDIENTS

Focaccia Ingredients

• 1 3/4 c warm water – 110 degrees
• 1 T Sugar
• 1 Package (2 1/4 t) Active Yeast
• 1/2 c Olive Oil (more for pan and drizzling)
• 1 1/2 t Salt
• 5 c Flour
• Optional toppings – see below

Stuffing Ingredients

• 3-4 Vidalia Onions-thin sliced
• 1 T Olive Oil
• ¼ c Brown Sugar
• 1 T Butter
• 4 oz Feta Cheese

DIRECTIONS

Focaccia

1. Combine water, sugar, yeast in a Kitchen Aid bowl or large mixing bowl. Cover with saran wrap and let sit for 15 minutes
2. Add remaining ingredients and using a hook or by hand. Knead for 7 minutes.
3. Coat in oil and place in a sprayed or oiled bowl, cover with Saran wrap and rise for 60 minutes in a warm area.
4. Punch down and knead by hand for 1 – 2 minutes on a floured surface. Divide into 2. Form each into 8’ round and place on a baking sheet, lined with parchment paper, coated in olive oil.
5. Punch fingers into the dough all the way to the bottom of the pan. Coat with olive oil and optional toppings.
6. Cover with sprayed wax paper or Saran wrap and a towel, let rise 60 minutes.
7. Preheat oven to 425°. Bake for 20 to 30 minutes until golden brown.

Optional Toppings: thin-sliced onions, parmesan cheese, rosemary, oregano, coarse sea salt, or any of your favorite seasonings!

While focaccia is cooling, you can prepare the stuffing

1. Over medium heat in a large skillet, heat oil and add onions – sauté until golden brown, add brown sugar and butter, stir until both are melted.

Focaccia + stuffing

1. Slice focaccia lengthwise (like a bun).
2. Place the onion mixture on the bottom.
3. Top with feta cheese.
4. Place top of focaccia on top.
5. Wrap the entire loaf in aluminum foil.
6. Place on a baking sheet and bake in 350° oven for 15 minutes until hot and melty.
7. Cut into pie-shaped wedges with a serrated knife to avoid stuffing from oozing out.

HINTS

• You can make everything ahead of time and assemble it before the final bake before serving.
• You will need to leave it a bit longer in the oven to get it hot and melty.
• If you are really crunched for time, store-bought focaccia is just fine – but homemade with love is always better.

For more tasty recipes, you can always visit Sherry’s Recipe Corner anytime on our blog!