Martha Stewart’s Caramelized Onion & Leek Focaccia Is Super Herbaceous & Tastes as Impressive as It Looks
Focaccia is one of those breads that we could easily live on. There are so many ways to make it, and it can really go with every meal, so why wouldn’t you want to eat it every single night? Martha Stewart’s onion and leek focaccia recipe will be an instant addition to your dinner ideas arsenal because it tastes as impressive as it looks. With savory caramelized onions and herbaceous leeks, rosemary, and, chives, it’s the perfect summer snack, side, or ahem…entire meal.
“Our onion-and-leek focaccia is an eye-catching flatbread that tastes as good as it looks,” the caption on the official Martha Stewart Instagram page reads. “Caramelized onions are mixed into the dough, and leeks, rosemary, and chives are artfully arranged on the top. It’s an easy way to enjoy fresh spring flavors—and it tastes even better if the vegetables and herbs are grown in your own garden.”
To make this delicious side, you first start by activating your yeast in some water before adding it to about four cups of flour in a stand mixer bowl. Use the dough hook to bring the flour and yeast together and then let the dough stand for about two hours.
While you’re waiting for your dough to rise, it’s time to caramelize some onions by cooking them down in some hot oil until they’re golden and glassy. This process may take up to 45 minutes, so patience is key here!
When the dough has risen and the onions are cooked and cooled, mix the two, along with some salt, until nicely combined. Then, place the dough on a floured surface and fold it about nine times before allowing it to rest and rise once more.
Finally, spread the dough onto an oiled sheet pan and get creative with your decorations. Lay sliced leeks on top, as well as a few sprigs of rosemary and chives, and let the dough rise once more before tossing it into a preheated oven. When it comes out of the oven, you’ll be wowed by the way your focaccia bread looks, smells, and tastes — it’ll almost be too pretty to cut into (almost). Grab the full recipe on Martha Stewart’s website.
Before you go, check out our slideshow below:
