Photo: K8
Focaccia with Prosciutto, Sage and Caramelized Onions
9 ingredients
Serves 4.
openrecipes
This focaccia tastes best when eaten the day it is baked, but you can make the dough the day before and slip it into the refrigerator for the first rising. Typically, focaccia is an accompaniment, but this version is hearty enough to be the centerpiece of the meal. Serve it at room temperature with a tossed green salad or sautéed spinach mixed with raisins and pine nuts.
Estimated Nutrition (whole recipe, rough)
669
Calories
14g
Protein
15g
Fat
118g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package (2 1/2 tsp.) active dry yeast
- 3/4 cup warm water (110°F)
- 2 to 2 1/2 cups all-purpose flour
- 1/2 tsp. salt, plus more, to taste
- 2 Tbs. plus 1 tsp. olive oil, plus more as needed
- 1 thick slice prosciutto, about 1/4 lb., cut into 1/4-inch dice
- 2 yellow onions, thinly sliced
- 1/2 tsp. sugar
- 12 fresh sage leaves, torn into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes