How to Make Caramelized Onion Focaccia
Focaccia is easy to make and goes great with a light meal of pasta or soup. It may be a basic Italian bread, but the possibilities are seemingly endless. Does this Spark an idea?
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Things You'll Need
- 1 package frozen bread dough, thawed
- 2 Tbsp butter or margarine
- 2 Tbsp olive oil
- 2 large onions, thinly sliced and separated into rings
- 1/2 tsp dried sage
- 2 pizza pans or baking sheets
- pastry brush
Instructions
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1
To prepare the dough, grease two medium bowls. Divide the dough into two equal pieces; turn one at a time onto a floured surface. Knead until smooth and elastic, about three minutes. If necessary, add enough flour to prevent the dough from being sticky.
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2
Transfer the dough to the prepared bowls; cover and let the dough rise until it doubles in size, usually about one hour.
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3
To make the topping, in a large skillet, heat the butter and oil over low heat. Add the onions; cook, stirring occasionally, until the onions are soft and lightly browned, 15-20 minutes. Stir in the sage. Remove from heat; set aside.
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4
Preheat the oven to 425 degrees F. Grease two pizza pans or baking sheets. Punch down the dough; cover with an inverted bowl and let rest for 10 minutes.
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5
Roll and stretch each ball of dough to form a round about 12 inches in diameter.
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6
Transfer the dough rounds to the prepared pizza pans. Using your fingertips, make indentations in the top of the rounds.
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7
Using a pastry brush, brush each round with olive oil from the skillet. Spread half the topping over each.
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8
Let the prepared rounds stand until puffy, 12-15 minutes. Bake focaccia until golden brown, 15-20 minutes. Cut into wedges and serve warm.
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Tips & Warnings
Vary the toppings according to taste and whatever ingredients you may have on hand. Try sprinkling 2 cups chopped roasted red bell peppers and garlic; or use 2 cups sliced mushrooms and 1/2 cup grated Parmesan cheese.
This bread tastes delicious on its own served with a dinner entree or with cheese and dips as an appetizer. You can also slice it and use it for sandwiches.
For a simple pizza, top prepared rounds with 1 cup shredded mozzarella and olives. Let stand 10 minutes; bake for 15 minutes at 425 degrees F.
While slicing each onion, keep the stem intact so the onion doesn't fall apart. Cut off and discard the stem when you are finished.
Dried sage should be stored in an airtight container. Keep it in a cool, dark place for up to six months.
The process of indenting the top of the dough breaks up any large air pockets that could turn into large bubbles during baking and cause the focaccia to be too puffy. The dimples also serve as pockets for the topping.
