Sun-Dried Tomato W/Parmesan Extra Virgin Olive Oil
$20.00
Start your tomato-based sauces with this medium-bodied EVOO. Make your homemade focaccia bread with it. It makes a delicious vinaigrette for a chopped salad when combined with our FROM OLIVES TO OIL White Balsamic Vinegar. It’s wonderful as a bread dipper with a splash of FROM OLIVES TO OIL Vintage Balsamic Vinegar. It is also delicious over pasta.
Less than .2% acidity.
Out of stock
Recipe
Caramalized Onion Focaccia Bread
Ingredients
- 1 onion, sliced, divided
- 2 cloves garlic, chopped
- 3 Tbsp. FROM OLIVES TO OIL Fior Fiore EVOO
- 2 Tbsp. FROM OLIVES TO OIL Vintage Balsamic Vinegar
- 3 tsp. chopped fresh rosemary, divided
- ½ pkg. Sun-Dried Tomatoes
- 1 c. whole milk, warm
- 2 tsp. honey
- 2 tsp. dry yeast
- 2 tsp. FROM OLIVES TO OIL Sea Salt, divided
- 1 Tbsp. FROM OLIVES TO OIL Garlic EVOO
- 2-½ c. flour
- ½ c. FROM OLIVES TO OIL Sun-dried Tomato EVOO, divided
- ½ c. Parmigiano Reggiano, finely shredded
Directions
In a large sauté pan, heat 3 Tbsp. Fior Fiore EVOO over medium heat. Add onions and cook, stirring occasionally until caramelized, 15-20 minutes. Add garlic, ½ tsp. salt and 2 tsp. rosemary. Sauté 2-3 minutes then add the Aged Balsamic Vinegar and cook an additional 2 minutes. Remove from heat and cool. Coarsely chop ½ of the onions. Chop sundried tomatoes.
In a small bowl, combine warm milk, honey and yeast. Let yeast dissolve in the warm liquid for 5 minutes until foamy. In a large bowl, combine 2 cups flour, 1 tsp. salt, and the chopped caramelized onions. Stir to combine. Pour in yeast mixture and 1 Tbsp. Sun-dried Tomato EVOO. Stir to combine. Turn out dough onto floured board and knead in remaining ½ cup flour. Knead dough until smooth and elastic, about 5 minutes. Transfer dough to a large bowl that has been oiled with Sun-dried Tomato EVOO. Cover lightly with a cloth and let rise until doubled, about an hour.
Preheat oven to 375. Brush a 9 x 12 inch baking pan with 1-2 Tbsp. Sun-dried Tomato EVOO. Lightly punch down dough and transfer to baking sheet. Press dough out to cover the entire sheet. Top with remaining sliced caramelized onions and the Sun-dried tomatoes. Sprinkle on remaining 1 tsp. rosemary and ½ tsp. salt. Pour 3-4 Tbsp. Sun-dried Tomato EVOO over dough covering it completely. Sprinkle with Parmigiano Reggiano. Let rise about 30 minutes. Press fingertips into dough making slight indentations. Bake for 30-35 minutes until lightly golden brown.
