Recipe by debbeling1
Taking traditional Italian Focaccia to the next level by adding the flavor of carmelized onions makes this not-so-flat bread stand out from the crowd. Easy to prepare and a delicious deviation from your typical italian bread.
Top Review by sconehead
I didn't use the bread portion of this recipe but I did use the carmelized onion portion....those were the MOST DELICIOUS onions. We used them to top burgers and EVERYONE loved them!! I hadn't ever used sugar in them before. Makes such a difference! I will be making these again! AND trying them with the bread portion next!! Thanks for a GREAT recipe!!
For the Dough
- 1 (1 tablespoon) package active dry yeast
- 1 1⁄2 cups warm water (110 degrees)
- 4 cups unbleached all-purpose flour
- 2 teaspoons salt
- 3 tablespoons italian seasoning
- 1⁄4 cup virgin olive oil
- 1 -2 tablespoon black hawaiian sea salt
- 4 medium yellow onions
- 2 teaspoons salt
- 1 -2 teaspoon sugar
- 3 tablespoons butter
Directions See How It's Made
- Dissolve yeast in 1/4 cup of the warm water and let stand until foamy (about 3 minutes). In bowl of electric mixer fit with a dough hook, combine the flour, salt and italian seasoning. Add remaining water, yeast mixture, and olive oil. Mix and knead on medium for 8-10 minutes until dough is smooth and elastic.
- In the meantime, peel, halve and slice onions thin. Melt butter in a large saute or frying pan and add onions, salt, and sugar. You may add pepper to taste if you like. Let onions cook slowly on medium-low heat, stirring as necessary so they cook evenly. This may take up to 20-30 minutes depending on the type of onion and the heat of the stove. Onions are done when they are a light brown, honey-caramel color. Let cool.
- When dough is finished mixing, turn out onto a floured surface. The dough may be quite sticky, so you may need to add more flour. Knead dough for 1 minute by hand, adding flour as necessary until dough no longer sticks to surface. Dough should be tacky, not sticky. Form dough into a ball, put into a greased mixing bowl and cover with greased plastic wrap. Let rise in a draft-free area at no lower that 70 degrees for 45 minutes to an hour (until doubled).
- Generously oil a 13 x 18 inch baking sheet with olive oil. Punch down dough, place on prepared pan and let rest for 5 minutes.
- Stretch dough so that it completely covers the bottom of the pan. Cover with plastic wrap and let rise for 30 minutes.
- Preheat oven to 350 degrees. Brush entire surface of dough generously with olive oil. Sprinkle surface of dough generously with your choice of coarsely grated sea salt. Spread cooked onions evenly over the entire surface of the dough. Using your fingertips, make a pattern of dimples randomly over the entire surface of the dough pressing onions into the surface of the dough.
- Bake for 15-20 minutes or until golden brown. Serve warm with butter or with a mixture of olive oil, about a tablespoon of aged balsamic vinegar with a semi-crushed roasted garlic clove.