We took a savory turn for Baked Sunday Mornings this week. I like focaccia a lot, but I was skeptical because of all the stuff on top. I tend to like my focaccia plain, maybe brushed with melted butter and lots of salt.
This really didn’t take a lot of effort, and the dough is really nice to work with. There’s a bit of rising time, but I was still able to make it on a weeknight.
It’s delicious, with herbs and cheese and caramelized onions and some spinach. All of the toppings work really well together, but it’s the bread itself that really shines.
You’d think with all that stuff on top that the focaccia would only be good right after it’s made. But few minutes in the toaster oven, and it’s as good as it was the night I made it. The bread is so light, too. I can’t stop eating it.
For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.
- Cheesy Focaccia with Caramelized Onions & SautÃ©ed Spinach (Baked Elements, p. 168)
I was surpised too at how little effort it took to make something this fantastic! Your focaccia looks fabulous. I really enjoyed this week’s recipe. Nice to do something savoury every once in a while. And this is definintely something I will make again.
yum. must try.
Looks great! Glad to hear it heats up well because I am the only one in my house that will touch it!
Definitely one of my favorites! It wasn’t hard, just fussy.
Yours looks perfect.
We had some reheated for breakfast this morning and I couldn’t believe it was just as good as freshly baked — amazing stuff! (I’m with you on preferring my focaccia plain, though — and this bread is definitely tasty enough to eat by itself!)
Wish I had some to heat up…I all was eaten quickly. But I’m looking forward to making more…loved these toppings and am thinking about others to try. Beautifully done.
We’re having our leftovers for dinner tonight, glad to hear that it heats up well. We loved it too!