Focaccia with Red Grapefruit, Crispy Shallots and Feta
The pretty pink and white colors of this delicious focaccia make it an ideal addition to a spring luncheon. The tangy grapefruit, strong feta and sweet shallots create a balanced combination of tasty flavors when served over this soft and tender bread.
SERVINGS: 10 to 12
TIME TO TABLE:
2 hours prep, 15 minutes cooking, 15 minutes baking.
1 cup warm water (110 to 115 degrees F)
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon sugar
¼ cup olive oil
2 ½ cups unbleached, all-purpose flour
2 teaspoons chopped fresh rosemary leaves
1 teaspoon Paramount Citrus red grapefruit zest
½ teaspoon salt
1 ½ tablespoons olive oil, divided
2 shallots, sliced
1 Paramount Citrus red grapefruit, peeled and thinly sliced
½ cup crumbled feta cheese
1. In a small dish, stir together the water, yeast and sugar. Let sit for about 5 minutes, until the yeast blooms.
2. Add the yeast to the bowl a mixer fitted with the dough hook. Add the ¼ cup of olive oil and 1 cup of the flour. Mix on low until combined. Let rest for 10 minutes.
3. Turn the mixer to low and mix in the remaining 1½ cups of flour, scraping the sides of the bowl as needed. Add the rosemary, zest and salt. Continue to mix until the dough comes together into a ball.
4. Transfer the dough to a floured surface and knead for 2 to 3 minutes, until smooth. Form into a ball and place in a large greased bowl. Cover with a clean dish towel and let rise for 1 hour, until doubled in size.
5. Punch down the dough. Place it on a greased rimmed baking sheet (about 10 x 15 inches). Flatten and spread the dough, making dimples in the top with your fingers. Let stand for 30 more minutes to rise slightly. Preheat the oven to 450 degrees F.
6. Bake the focaccia for 12 minutes, until the top begins to brown. It will be broiled later with the toppings so be careful not to let it get too dark.
7. Remove from the oven and brush with ½ tablespoon of the olive oil while warm. Set aside.
8. To prepare the toppings, heat the remaining 1 tablespoon of olive oil and a small skillet over medium-low. Add the shallots and cook for about 15 minutes, until slightly browned with a few crispy edges.
9. Preheat the broiler. Top the focaccia with the shallots, sliced grapefruit and feta. Broil for 2 to 3 minutes until the edges of the shallots and grapefruit brown slightly and the bread turns a deeper golden brown. Slice and serve.