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Caramelized Onion Focacia
2
2
Tablespoon Olive oil
Cup Chopped yellow onions
Salt
Freshly ground black pepper
FOR THE DOUGH
1
1
1
1
1
1
3
3
5
Envelope active dry yeast; (1/4−ounce)
Tablespoon Sugar
Tablespoon Minced garlic
/4 Cup Plus 3 tablespoons olive oil
Cup Warm water; (about 110(F.)
Teaspoon Salt
1/2 Cup All−purpose flour
Tablespoon Kosher salt
1/2 Fat; 1 Other Carbohydrates
Preheat the oven to 350 F.
In a large saut pan, over medium heat, add the oil. When the oil is hot,
add the onions. Season with salt and pepper. Saut until caramelized, about
1
5 minutes, stirring occasionally. Remove from the heat and cool completely.
Using an electric mixer with a dough hook, whisk the yeast, sugar, garlic, 2
tablespoons of the olive oil, warm water , and caramelized onions together
for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer
on low, mix until the dough starts to come together. Increase the speed to
medium−high and mix until the dough comes away from the sides of the bowl
and crawls up to dough hook. Grease a mixing bowl with 1 teaspoon of the
oil. Place the dough in the greased bowl and turn once. Cover the bowl with
plastic wrap and place in a warm, draft free place until the dough doubles
in size about 1 1/2 hours.
Grease a half baking sheet pan (17 x 12) with 2 teaspoons of the oil. Turn
the dough out onto a baking sheet. Punch the dough down and press the dough
out to form the pan.
Brush the dough with remaining 1/4 cup of the olive oil. Sprinkle the dough
with kosher salt and coarse black pepper. Lightly cover the pan with plastic
wrap and let the dough rest for 1 hour. Bake the dough for 30−35 minutes or
until the dough is golden brown.
Slice the bread into individual pieces or into sandwich slices.
Yields: 24 individual pieces or 12 sandwich slices
Yields: 12 to 15 servings
Caramelized Onion Focacia
84
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