Updated 08/10/2011 11:50 AM
Recipe: Focaccia with Crispy Bacon, Vidalia Onion, Rosemary and Feta Cheese
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Makes one 10 x 16 inch focaccia
- 1 1/2 – 2 pounds store bought pizza dough
- Olive oil as needed
- 6-7 slices bacon
- 1/2 cup thinly chopped onion (Vidalia is nice)
- 1 Tbs chopped fresh rosemary (see hints below)
- 1/2-3/4 cup sliced halved cherry or grape tomatoes
- 1/2 cup sliced pitted black olives (such as Kalamata)
- approx. 1/2 cup crumbled feta cheese
Roll the dough out on a floured surface into a 9 x 12-inch rectangle.
Add a generous amount of olive oil to a large baking tray....add the dough to that and cover it with plastic wrap or a piece of parchment paper and let it rise a bit in a warm place.
Crisp up 6-7 slices of bacon…..drain on paper towels……and then pour off most of the rendered bacon fat and add about 1/2 cup thinly chopped Vidalia onion and 1 Tbs finely chopped fresh rosemary and cook to soften.
Once the onions have softened up, let them cool down completely and also preheat the oven to 400 degrees.
Crumble the cooked bacon and combine that with the cooked onions....add a few sliced grape tomatoes....a few sliced pitted black olives and a handful of crumbled feta cheese.
Toss that together and add it to the top of the focaccia dough...pressing it in with your fingers and pressing outward as you go.
Place the tray on the center rack of the preheated oven……let it go for about 10 minutes....then take it out of the oven and brush a little olive oil around the outside edge of the dough.....place it back into the oven...rotating the tray halfway...and let it finish baking and browning up. It'll take about 25 minute's total.
At that point you can cool it down on a cooling rack to help keep the bottom crust nice and crisp.
This is a basic technique for using premade dough to make focaccia…you can use an endless number of different toppings. Use a lesser amount of dried chopped rosemary instead of the fresh.