If you're looking for a small bite of focaccia with tons of flavor, well, then you're in the right place. As you know, I'm always game to entertain and love everything about a good cocktail party from the chic decor to the classic cocktails. But it's the small bites and appetizers that get me every time. So this is a delicious focaccia in bite-sized form.
While traditional schiacciata all'uva is made by layering the traditional unsalted Tuscan focaccia with grapes and some sugar, this has a LOT more going on. This is my cocktail party equivalent schiacciata made in individual bite-sized pieces and topped with one layer of both caramelized onions, grapes, and and blue cheese so you can cheers and chow without a prob.
To make it you can stock your pantry with all the key Italian ingredients and make the dough for our classic schiacciata. Or, if you are in search of a shortcut, feel free to use storebought pizza dough. In the spirit of ease, keep in mind that you can make almost everything -- the focaccia rounds and the grape-onion mixture -- up to 1 day in advance. That means all you have to do when you want to make them is assemble and bake!
Okay, head into the kitchen then share your creation with us by tagging @saltandwind and #swsociety on social!
plus more for brushing the dough
halved then thinly sliced into half moons
halved (can substitute Concord grapes or blueberries)
To Shape The Mini Focaccia: Using a lightly floured rolling pin or your hands, shape the dough into a 1-inch thick circle. If the dough won't hold it's shape, let it rest for 10 minutes before proceeding. Once the dough is rolled out, use a biscuit cutter or an overturned glass with a 2-inch diameter to cut the dough into 12 rounds.
On a lightly floured surface, use your lightly floured hands to shape each into a 2 1/2 to 3-inch round. Brush off any excess flour then lightly brush each round with olive oil then cover with a damp cloth and set aside in a warm place to rise, at least 20 minutes.
You can cut the focaccia rounds out up to 1 day ahead. Just store them covered in the refrigerator until you're ready to use them!
To Make The Sauteed Thyme Onions: Meanwhile, heat the 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Add the onions and a pinch of salt and grinding of fresh pepper.
Stir to coat onions then cook, stirring rarely, over medium-low heat until onions are golden brown and soft, about 20 minutes. Stir in thyme then continue to cook until onions are deep brown. Stir in grapes and coat with onion mixture then remove from heat.
The onion mixture can be made up to 2 days ahead. Store refrigerated until ready to use.
To Bake The Mini Focaccia: Heat the oven to 400°F and arrange a rack in the middle. Arrange 12 dough rounds on an oiled rimmed baking sheet then press the dough all over with your fingertips to create dimples.
Top each round with a spoonful of the grape mixture then divide blue cheese among all 12 rounds. Bake until golden brown and cheese is melted, about 10 to 12 minutes and serve topped with sea salt.
The focaccia can be made up to 8 hours ahead of time. Warm in a low oven (about 250°F) before serving.
Connect With Salt & Wind Travel
More Italy On Salt & Wind Travel