Caramelized Onion Focaccia Recipes

Steps:

• Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough - don't worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
• Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
• Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
• Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.

Steps:

• Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Grease cookie sheet. Pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.
• Meanwhile, melt butter in 12-inch skillet over medium heat. Cook onions in butter 25 to 30 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
• Heat oven to 400°F. With fingertips or handle of wooden spoon, make deep depressions in dough at 1-inch intervals . Spread onions over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie sheet to cooling rack. Serve warm. Cut into wedges or squares.

Steps:

• In a large skillet, cook the onions, brown sugar, wine, salt and pepper in butter over medium-low heat for 30-40 minutes or until onions are caramelized, stirring frequently., On a greased baking sheet, roll out pizza crust into a 13-in. x 10-in. rectangle. Brush with oil. Top with onions and cheese. , Bake at 400° for 15-18 minutes or until lightly browned. Serve warm.

Steps:

• 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.

Steps:

• Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting.
• When dough is finished, grease cookie sheet.
• Pat dough into twelve-inch circle on sheet.
• Cover and let rise in warm place about 30 minutes or until almost double.
• Prepare onion topping.
• Heat oven to 400º.
• Make deep depression in dough at one inch intervals with finger or handle of wooden spoon.
• Spread topping over dough.
• Sprinkle with cheeses.
• Bake 15 to 20 minutes or until edge is golden brown.
• Cut into wedges, serve warm.
• Onion topping: melt margarine in skillet over medium-low heat.
• Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

Steps:

• Heat oven to 350°F. In 10-inch skillet, heat oil and butter over medium heat. Add onion; cook 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
• On ungreased cookie sheet, place focaccia. Sprinkle 3/4 cup cheese on focaccia. Top with onion and tomatoes; sprinkle with remaining 1/4 cup cheese.
• Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.

Steps:

• Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting. When dough is finished, grease cookie sheet. Pat dough into twelve-inch circle on sheet. Cover and let rise in warm place about 30 minutes or until almost double. Prepare onion topping. Heat oven to 400º. Make deep depression in dough at one inch intervals with finger or handle of wooden spoon. Spread topping over dough. Sprinkle with cheeses. Bake 15 to 20 minutes or until edge is golden brown. Cut into wedges, serve warm. ONION TOPPING: Melt margarine in skillet over medium-low heat. Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized. ........................ REVIEWS: If you love caramelized onions and good bread, this is the recipe for you! Delicious and fluffy bread with an amazing onion topping. Very filling, could make a great meal with soup and a salad. FANTASTIC! Made exactly as written except I added 1 tsp. dried rosemary to the dough ingredients. This is the lightest, fluffiest foccacia bread I have ever had...will use again as a pizza dough base. Thanks so much for sharing!! I have made foccacia in the past, but this recipe is delicious. The dough was easy to work with and the bread was lovely and moist. Like other reviewers, my onions had been too fine and were overdone by the end of cooking. I drizzled the hot bread with some olive oil before serving with spaghetti and meatballs. Next time I will try adding the onions nearer the end of cooking. Whole family loved this and have requested that it be made again soon. I made this with the onion topping to start with. I should have sliced the onions, as in your recipe, instead of chopping them. By the time I had caramelised them and then they baked on top of the bread, there wasn't much substance to the onion! I had chopped them too finely. I doubled the recipe and made two batches for my cooking class and we tried all sorts of toppings; garlic and thyme, olives, sun-dried tomatoes. All wonderful. This was so easy and so good! I will be using this frequently. Can't wait to try this with other toppings as well. Thanks! My first Foccacia bread and I love it. Made it as directed first time & was great. Next time I made a pizza with onion, mushroom, red pepper & pineapple. Wonderful!! Thanks so much for a great recipe. This was incredibly easy and good. I will only make foccacia dough this way from now on. I put the cookie sheet on top of my pizza stone and the crust was perfect. Can't wait to make it again and try other toppings. This is an awesome bread, and has become one of our regular recipes around here. I usually sprinkle a little garlic salt on it and add some olives. I like to use sweet onions, and I cook them on a med-low heat the whole time the doubh is going. Too good! I have already made it twice in the past 3 days. I used red onion both times and a few mushrooms the second time around. It is yummmmmy! We all ate it as it is-couldn't wait to make anything else with it. Fabulous recipe! Thanks for submitting. 5+ stars. I let my onions cook on the stove for close to an hour so that they were very carmelized. The dough was beautiful to work with. Something I learned from a TV food show was to grease the cookie sheet with olive oil. I used fresh mozzarella. Everything went together so well. Oh, the flavor! Oh Man this was great, even with my mistakes. I forgot to make the depressions in the dough and it turned out like a wonderful pizza. The dough is really sticky, so I had to flour my hands in order to spread it out. I added a some Itialin seasoning, some paprika and a little extra cheese and mine was done in exactly 15 minutes. What a wonderful bread this is. Thanks so much. My first Foccacia, but not my last. I chose this recipe after seeing SueL's photo and am so happy I did. This was so easy to make & we enjoyed the bread very much. Thanks for sharing a recipe I will use again. Easy and delicious! I loved the flavor the caramelized onions gave. Very savory! I also added a pinch of dried herbs to the topping before baking. Great recipe - thanks for posting!