Name: Tomato Basil Upside Down Foccacia
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 2 cups bread flour; 3/4 cup white whole wheat flour; 1 Tablespoon yeast; 2 Tablespoons olive oil; 1 teaspoon honey; 1 teaspoon salt; 1 teaspoon Italian seasoning; 1/2 cup shredded Asiago cheese; 3/4 – 1 cup water (enough to make a nice ball of dough); 6 Tablespoons olive oil; 4 – 6 cloves garlic, peeled and chopped fine; Several fresh basil leaves; Two twigs of fresh thyme; 8 – 12 medium heirloom tomatoes, cut in chunks … or a mix of heirlooms and cherry tomatoes; 1 teaspoon avocado oil; 2 large yellow onions, cut in strips; 2 cups shredded Italian cheeses + a bit of crumbled feta; 2 Tablespoons olive oil mixed with 1 Tablespoon water, 1/4 teaspoon granulated garlic & 1/4 teaspoon Italian seasoning; For the top: Extra fresh basil leaves and feta cheese crumbles

Ingredients

Scale

For the focaccia dough:

2 cups bread flour
3/4 cup white whole wheat flour
1 Tablespoon yeast
2 Tablespoons olive oil
1 teaspoon honey
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 cup shredded Asiago cheese
3/4 – 1 cup water (enough to make a nice ball of dough)

For the tomatoes & onions:

6 Tablespoons olive oil
4 – 6 cloves garlic, peeled and chopped fine
Several fresh basil leaves
Two twigs of fresh thyme
8 – 12 medium heirloom tomatoes, cut in chunks … or a mix of heirlooms and cherry tomatoes
1 teaspoon avocado oil
2 large yellow onions, cut in strips

For the rest:

2 cups shredded Italian cheeses + a bit of crumbled feta
2 Tablespoons olive oil mixed with 1 Tablespoon water, 1/4 teaspoon granulated garlic & 1/4 teaspoon Italian seasoning
For the top: Extra fresh basil leaves and feta cheese crumbles

Instructions

Preheat the oven to 325 F. Oil a rimmed baking sheet with avocado oil or spray with cooking spray.
Put the ingredients for the dough in a bread machine and set it on the dough setting. Check after a few minutes of mixing to ensure the dough is forming into a nice ball. If it seems dry, add a Tablespoon of water or two (one at a time), until the dough starts to form into a nice ball.
In a small bowl, put the olive oil, garlic, basil, and thyme and ensure all the herbs and garlic are submerged in the oil. Set this aside while you prep the tomatoes and onion.
In a medium mixing bowl, toss the tomatoes with the olive oil/herb mixture. Put on a rimmed baking sheet and bake at 325 F. for 30 – 50 minutes, until nicely roasted. Turn the oven off.
Heat a teaspoon of avocado oil over medium heat in a medium frying pan. Add the onions and saute until soft.
Divide the tomato mixture between two pie pans. Sprinkle with the onions and then the shredded cheese and feta.
When the dough is ready, divide it in two and drizzle a bit of the olive oil mixture over. Use your hands to make the dough into a round, then gently stretch and toss each ball until it is the size of a pie pan. Set the dough on top of the tomatoes and cheeses in the pie plate. Repeat with the other piece of dough. Rub the top side with more of the olive oil mixture.
The oven should still be warm from roasting the tomatoes, but not scorching hot. Set these pie plates in the oven and let the dough rise for about 20 minutes, until puffy.
Poke the dough all over with your finger to make indentations. Set the oven to 390 F, leaving the pie plates in the oven, and bake for 20 – 30 minutes or until the focaccias are nicely browned on the bottom.
Let the pies cool for about 10 minutes, then invert onto a larger plate. Serve warm.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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