Focaccia with onions, spinach and tomatoes

Submitted by enr on 18 Dec 2009
6-7 onions
2 tbsp olive oil
1/2 cup frozen spinach
2 tomatoes
2-3 cloves garlic
# For the dough:
350 g wholemeal flour (it is better to add 2 tbsp flax meal)
7 g dry yeast
50 ml olive oil
1/2 tsp salt
# For topping:
50 ml olive oil
in 1/2 tbsp dried basil, thyme, oregano
salt, pepper, dry garlic
From the list of products and 200 ml warm water to knead dough. Place in a bowl greased with olive oil, cover and leave to rise for 1 hour. Onions, cut into crescents, fry in olive oil to caramelize and leave to cool. For topping mix ingredients. After rising, the dough is spread in the pan (diameter 28 cm) greased with olive oil. Rises covered for another 30 minutes. The risen dough is spiked with a fingertip, so as to form small recesses. Their aim is to keep the oil with the spices in the dough. Focaccia surface is coated with one half of the topping. Above are allocated sequentially caramelised onions, thawed spinach, cut into thin slices tomatoes and chopped garlic. Sprinkle with the rest of the topping. Focaccia bake 30 minutes in preheated 200 ° C oven.
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18 Dec 2009
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