Onion Focaccia with Marinated Prunes

Serves 6 people

Ingredients for 6 servings:       

For the marinated prunes:
6 tablespoons red wine vinegar
1-2  tablespoons brown sugar
1  tablespoon olive oil
1-2 teaspoons chili powder
Salt
200 g prunes from California
3 spring onions

For the yeast dough:
250 g flour        For the topping:
1 onion
2 tablespoons olive oil
1-2 teaspoons chopped rosemary
Salt, pepper from the mill
30 g walnut kernels (e.g. from California)
300 g Fontina cheese in
slices (or raclette cheese)

Additionally:
1 small head of radicchio
1 tsp. salt
1/2 cubes fresh yeast
1 teaspoon sugar
2 tablespoons olive oil
125-175 ml lukewarm water

Instructions:

1.    Boil vinegar, sugar, olive oil and chili powder. Season to taste with salt and pour over the prunes. Put aside.

2.    For the yeast dough, mix flour and salt. Make a hole in the middle and pour the yeast and sugar, dissolved in 125 ml of water, into it. Mix with a little flour. Covered in a warm spot, let the dough prove for approx. 10 minutes. Add olive oil and knead into smooth dough with a dough hook. Covered, let prove for approx. 30-45 minutes.

3.    Peel onions, cut into thin rings. Heat 1 tablespoon olive oil in a coated pan and sauté the onions until glazy. Add rosemary and briefly sauté as well. Season with a little salt and plenty of pepper.

4.    Knead yeast dough, divide into 6 portions. Roll out dough into flat cakes on a lightly floured surface. Place on baking trays lined with baking paper. Puncture several times with a fork and brush with remaining olive oil. Spread onions on top. Chop walnuts and sprinkle on top. Cover with cheese slices. Bake in a preheated oven at 200-220 °C (gas: 4-5, convection: 180-200 °C) for approx. 15-20 minutes.

5.    For the prunes, clean the spring onions and cut them into fine rings. Heat prunes to lukewarm temperature in the stock. Mix in spring onions.  Wash radicchio leafs, dab dry and cut into stripes. Place on Onion Focaccia Breads and add marinated prunes on top. Serve immediately.


Nutrition value per serving approx.:

Energy: 525 kcal / 2244 kJ

Proteins: 18,2 g Fat: 26,1 g Carbohydrates: 56 g

Preparation time: approx. 40 minutes + proving time