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Focaccia with Sweet Bourbon Caramelized Onions & Feta

Crunchy. Salty. Sweet. This Focaccia has it all in every bite. Think of it as a cloud you can sink your teeth into, and the good news is that you don’t have to reach for the sky to make this bread a reality. Mixed and proofed in a day, you can be gliding a slice of this bread through the leftover sauce on a plate of pasta tonight.

Serves

6 TO 8

Prep time

30 MINUTES

Cook time

25 MINUTES

INGREDIENTS

  • 2 1/2 cups water​
  • 2 1/4 teaspoons active dry yeast​
  • 1 tablespoon Dark Robust maple syrup​
  • 5 cups all-purpose flour, spooned and leveled​
  • 1 tablespoon salt​
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided​
  • Sweet Bourbon Caramelized Onions
  • 2 cloves garlic, minced​
  • 1 jalapeno, sliced (optional)​
  • Crumbled feta (optional)​

INSTRUCTIONS

  1. In a large mixing bowl, whisk the yeast and maple syrup into the water. Allow it to activate for 5 minutes.
  2. Once the yeast is bubbly, stir in the flour and salt until a dough is formed and no dry spots remina.
  3. Pour 1/4 cup extra-virgin olive oil in a large mixing bowl and place the dough on top. Cover with plastic wrap or a tight cloth cover and let rise at room temperature for 4 hours. The dough will double!
  4. Deflate the dough by lifting each end and folding it into the center. Brush the remaining 2 tablespoons of extra-virgin olive oil into a 9×13-inch baking pan, making sure to brush the walls of the pan so that the focaccia does not stick! Plop the dough into the center of the baking pan and let it sit, uncovered, in a warm place until it has expanded and is jiggly, about 2-3 hours.
  5. While the dough is proofing, prepare the Sweet Bourbon Caramelized Onions, minced garlic and other toppings. Preheat oven to 450°F.
  6. When the dough is done proofing, dimple it using the tips of your fingers. Some air bubbles may form! you can pop those! Top with the onions, garlic, jalapeño and crumbled feta.
  7. Bake for 20-25 minutes until the bread is golden. Slice into sandwich bread or eat as is!

Recipe adapted from Basically.

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