Sherry's Recipe Corner: Stuffed Focaccia Bread
Stuffed Focaccia Bread – with Caramelized Onions and Feta Cheese
Sherry’s Recipe Corner is featuring a game day appetizer that is unique and delicious for any crowd!
This focaccia recipe makes two large or three medium-sized loaves of bread. The stuffing is enough for one large bread.
- 1 3/4 c warm water – 110 degrees
- 1 T Sugar
- 1 Package (2 1/4 t) Active Yeast
- 1/2 c Olive Oil (more for pan and drizzling)
- 1 1/2 t Salt
- 5 c Flour
- Optional toppings – see below
- 3-4 Vidalia Onions-thin sliced
- 1 T Olive Oil
- ¼ c Brown Sugar
- 1 T Butter
- 4 oz Feta Cheese
- Combine water, sugar, yeast in a Kitchen Aid bowl or large mixing bowl. Cover with saran wrap and let sit for 15 minutes
- Add remaining ingredients and using a hook or by hand. Knead for 7 minutes.
- Coat in oil and place in a sprayed or oiled bowl, cover with Saran wrap and rise for 60 minutes in a warm area.
- Punch down and knead by hand for 1 – 2 minutes on a floured surface. Divide into 2. Form each into 8’ round and place on a baking sheet, lined with parchment paper, coated in olive oil.
- Punch fingers into the dough all the way to the bottom of the pan. Coat with olive oil and optional toppings.
- Cover with sprayed wax paper or Saran wrap and a towel, let rise 60 minutes.
- Preheat oven to 425°. Bake for 20 to 30 minutes until golden brown.
Optional Toppings: thin-sliced onions, parmesan cheese, rosemary, oregano, coarse sea salt, or any of your favorite seasonings!
While focaccia is cooling, you can prepare the stuffing
- Over medium heat in a large skillet, heat oil and add onions – sauté until golden brown, add brown sugar and butter, stir until both are melted.
Focaccia + stuffing
- Slice focaccia lengthwise (like a bun).
- Place the onion mixture on the bottom.
- Top with feta cheese.
- Place top of focaccia on top.
- Wrap the entire loaf in aluminum foil.
- Place on a baking sheet and bake in 350° oven for 15 minutes until hot and melty.
- Cut into pie-shaped wedges with a serrated knife to avoid stuffing from oozing out.
- You can make everything ahead of time and assemble it before the final bake before serving.
- You will need to leave it a bit longer in the oven to get it hot and melty.
- If you are really crunched for time, store-bought focaccia is just fine – but homemade with love is always better.
For more tasty recipes, you can always visit Sherry’s Recipe Corner anytime on our blog!