Prep 30 mins
Cook 1 hr 30 mins
From Foodtv.com Good Deal with Dave Lieberman. Caramelized onion and goat cheese on a simple, homemade bread round.
- 3⁄4 cup warm water
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 teaspoon sugar
- 2 tablespoons butter, melted
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon fine salt
- 1⁄3 cup extra virgin olive oil
- 3 large red onions, peeled and sliced about 1/2-inch thick
- kosher salt
- 1 tablespoon sherry wine vinegar
- 1 tablespoon honey
- 1⁄4 cup extra virgin olive oil
- 20 sprigs fresh thyme, leaves picked
- 4 ounces goat cheese, roughly crumbled
- For dough:
- Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
- Whisk 1 1/4 cups flour and salt together in a medium bowl. Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. Mix until incorporated. Add more flour, a little at a time, if dough is too wet.
- Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes.
- Divide dough into 12 equal pieces; roll each into a ball. Place on a flour-dusted baking sheet; cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 to 60 minutes. (Dough can be made up to this point 1 day ahead. Keep covered and refrigerate.)
- For caramelized onions:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion slices to skillet and season with 1/2 teaspoon kosher salt.
- Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Season, to taste, with salt.
- Remove skillet from heat and cool. (Onions can be prepared up to 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450 degrees F.
- Sprinkle 2 baking sheets lightly with cornmeal.
- Roll out each dough ball to 3 to 4-inch rounds. Transfer 6 rounds to each prepared baking sheet. Pierce dough all over with fork. Brush generously with extra-virgin olive oil.
- Arrange onions evenly atop each round, leaving 1/4-inch plain border. Top with thyme leaves. Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes.
- Sprinkle crumbled goat cheese on top of each mini focaccia. Transfer to serving platter and serve immediately.