Onion-Parmesan Focaccia with Tomatoes - Outdoor Wednesday

Garden tomatoes are especially prolific this year. Visiting family has helped us avoid waste by eating their way through pounds of tomatoes in various guises.



We've made especially good use of the heirlooms as they ripen. Their jewel tones more than compensate for their less than perfect shapes. I love the way they look in a bowl.



This is my nearly nine year old grandson, Drew. Drew likes to delegate. His mother and I are his sou chefs. This tomato salad was his contribution to the family table. Drew spent a good deal of time in the farmer's market selecting the tomatoes he wanted to use for his salad. Those we are growing in the garden didn't meet his standards, so we had no choice but to outsource. Drew's creation is wonderful on a salad plate, but with the addition of a little vinegar it also makes a terrific bruschetta. This is his recipe as it was shared with me.

Tomato Salad

Ingredients:
6 diced heirloom tomatoes, varied colors
12-oz. diced fresh mozzarella cheese
A handful of chopped basil
Lots of olive oil (it looked like 3 to 4 tablespoons )
Lots of freshly ground black pepper (it looked like 1/2 teaspoon)

Directions:
Combine all ingredients in a large bowl. Chill for 1 hour. Yield: 6 to 8 servings.




The topping for this bread is just delightful. It would also be wonderful on a thin pizza crust or ready-made lavash. It's really easy to do. I'm including a recipe for the focaccia bread along with the topping. The bread, too, is wonderful. The focaccia can be served alone as a snack or combined with soup and salad for a hearty meal.

Onion-Parmesan Focaccia with Tomatoes

Ingredients:
Dough
2-1/4 teaspoons active dry yeast
1-1/2 cups warm water
1/4 cup extra-virgin olive oil + oil for bowl and baking sheet
1-1/2 tablespoons kosher salt
4 to 5 cups unbleached white flour
Topping
2 tablespoons extra-virgin olive oil
3 cups chopped onions
1 teaspoon dried oregano
1 teaspoon dried basil
5-oz. grated Parmesan cheese
4 to 5 fresh plum tomatoes, sliced

Directions:
Dough
Mix yeast and water in bowl of an electric stand mixer until yeast dissolves. Add olive oil, salt and flour. Using a dough hook, knead dough for 15 minutes. Form into a ball and transfer to an oiled bowl, turning to coat all surfaces of dough. Cover and let rise until double in bulk, about 2 hours. Using fingers, spread dough to edges of an oiled baking sheet. Mine was a 9 x 13-inch rectangle. Pinch edges to form a crust. Cover and let rise again until doubled in bulk, about 2 hours.
Topping
Heat olive oil in skillet over medium heat. Add onions, oregano and basil and saute until onions are very soft. Set aside to cool to room temperature.
Finish
Preheat oven to 425 degrees F. Spread onion mixture over dough. Sprinkle with 3/4 of cheese. Top with tomato slices and remainder of cheese. Bake on center oven rack for 35 to 40 minutes, or until golden brown and cooked through. Yield: 12 servings.

Recipe courtesy of the North American Olive Oil Association.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.