Focaccia with Caramelized Onions, Applewood Smoked Bacon, Cracked Black Pepper and Thyme

Last week when I made the Grape, Walnut, Rosemary, and Pink Peppercorn Focaccia I doubled the dough recipe, then divided it to make two focaccias. This is what I did with the remainder of the dough.

Applewood-smoked bacon is my favorite; when it is paired with the sweetness of the caramelized onions a profound union is created. These flavors were meant to go together in my opinion. Don't worry if you don't have access to applewood smoked bacon though, as any good quality, deeply smoked bacon will work in this recipe.

A shower of fresh thyme leaves, coarsely ground or crushed black pepper and a sprinkling of sea salt, or kosher salt heightens the bacon and onion.

It's perfect with a glass of red wine, or your favorite beverage. But if you want a more substantial snack serve it with some cheese. It pairs very well with almost any cheese. And it goes particularly well with the creamy blue cheese Cambozola from Bavaria. Cambozola is a soft blue/brie hybrid blend with cream added, much milder than straight blue cheese.
For bite-size appetizer servings the focaccia could be cut into 1-inch squares, split, and spread with a small portion of cheese in between and served with toothpicks. If you don't care for cheese, a small slice of sundried tomato, or roasted red pepper would also be delicious.If the focaccia sounds like something you might like you can find the recipe atOnce Upon a Plate the Recipes.


Thanks for coming by today, and for any comments you would like to leave ~I love hearing from you.