Marinated Sunchoke and Caramelized Onion Focaccia

September 26, 2011

Author Notes: This features not one but two of my favorite root vegetables. Both are pretty amazing in their own right. But by 'undercooking' one, and 'overcooking' the other, you get a ton more flavor and a perfect marriage.

I invented this last year while experimenting with seasonal ingredients to jazz up my usual focaccias, which I also sometimes call pizzettas-depending on their shape.

Serves: 8


Marinated Sunchoke and Caramelized Onion Foccacia

  • 1 half-sheet-pan-size plain foccacia (homemade or store-bought)
  • 2 cups cashew ricotta (recipe below). Dairy lovers can subsititute Boursin cheese.
  • 1 pound sunchokes, scrubbed clean and sliced thinly into half-moons
  • 4 medium red onions, sliced
  • 1 cup chopped parsley
  • 1/4 cup chopped dill
  • 1/2 cup olive oil
  • 1 lemon, zest and juice
  • 1/4 cup rice wine vinegar
  • salt and pepper, to taste

Cashew Ricotta

  • 1 pint raw cashews, soaked 3+ hours and rinsed
  • 1 clove garlic, chopped
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano
  • 1/4 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 tablespoon nutritional yeast (optional)
In This Recipe


Marinated Sunchoke and Caramelized Onion Foccacia

  1. Heat 1/4 cup of olive oil and caramelize the onions over medium-low heat until browned and sweet, about 15 minutes. Stir frequently to avoid sticking and add a splash of water if necessary to unstick. Season to taste. (Sometimes I add a tablespoon of agave at the end for extra sweetness.) Transfer to a plate and allow to cool in the refrigerator.
  2. In a large bowl, toss the sunchokes with olive oil, dill, lemon, vinegar, coriander, salt and pepper. Allow to marinate at least 5 minutes.
  3. Spread an even layer of the ricotta on the foccacia. Top with marinated sunchokes, caramelized onions & chopped parsley (in that order). Season with additional salt and pepper, if desired. Cut to desired size and serve chilled.

Cashew Ricotta

  1. Pulse the cashews and garlic together in a food processor until fine.
  2. Add remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
  3. Season to taste with salt and pepper. (Please note: this recipe makes double the ricotta that is called for above. Extra can be stored in the refrigerator for up to 5 days. Freezing not recommended.)

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