Frugatti’s Focaccia Raccolta

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Featured Recipe

Nasturtium Capers

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28-6 Winter Issue
Gardening With Mrs. P

After using this marvelous plant’s leaves and flowers in recipes, the buds also make tasty, if faux, pickled “capers.”

Description

24-3 Dream Homes Issue
Quick Bites

This appetizing dish was created especially for the readers of Bakersfield Magazine
by our own local restaurateur Ralph Fruguglietti of Frugatti’s Italian Eatery. We gave him the daunting task of dreaming up a hors d’oeuvre recipe using locally grown ingredients. Ralph took our test and rose to the challenge. Using his signature brick oven he whipped up an old family favorite with a Kern County twist, the Focaccia Raccolta.

Ingredients

Rectangle Crust Bread or Pizza Dough Recipe for a 10x20 pizza
1/2 C Flour
1 C Extra Virgin Olive Oil
3 Small Cooked Red Potatoes
1/2 C Grated Parmesan cheese
2 Tbs. Italian Seasonings
6 Garlic Cloves
2 Yellow Onions, Caramelized
1/2 C Sun-dried Tomatoes
1/4 C Julienne Green Peppers
1/4 C Chopped Fresh Parsley

Methods/steps

Take the crust and place it on a flour covered wooden cutting board. “Dimple” the crust with a fork, dimple means to take a fork and poke holes in the crust all over to prevent bubbles.
Cover the crust and let it rise 45 to 60 minutes.
While you wait for the crust to rise get your other ingredients ready.
To caramelize onions, you slice the onions into 1/4 wide rings, using butter or oil slowly cook onions over medium heat for about 30 minutes.
The onions will turn a beautiful brown color and taste quite sweet.
When the dough has risen brush it liberally with extra virgin olive oil.
Slice thin the cooked red potatoes and add them to the crust. Sprinkle the grated Parmesan cheese on next.
Add Italian seasonings and then slice and sprinkle the garlic on top of that.
Cut and add the caramelized onions next. Add the sun dried tomatoes and green peppers to top it off.
Cook the focaccia bread at 375 degrees for about 10 minutes. Ralph recommends using a oven brick if you have it, if not, be sure to know your oven and don’t walk away from your bread. You may need to check it after five minutes and rotate to get even coverage. When the bread starts to brown it is done.
Garnish the Focaccia Bread with fresh parsley and pair this delicious dish with fresh white grapes, sliced gorganzola cheese and a glass of crisp Alapay Sauvignon Blanc Reserve, or any other semi dry white wine. Buon appetito!