Wednesday, May 25, 2011

Caramelized Onion and Rosemary Focaccia

Well, it's another cold and rainy day here in mid-Michigan (big surprise), so what's a girl to do?  BAKE!  I was already planning on making pizza dough for dinner later, so focaccia seemed like a logical next step.  Here's the recipe I came up with, and it turned out delightful!  The food processor has become my new best friend in the kitchen...what a time-saver!

Fresh from the oven!

Caramelized Onion and Rosemary Focaccia

3 1/2 cups unbleached flour
2 tsp. sugar, divided
1 tsp. salt
1 T. yeast (or one package...I buy in bulk to save costs!)
1 cup hot water (120 degrees)
1 egg
1 medium sweet onion
1 T. butter
olive oil
Rosemary seasoning blend or fresh rosemary, chopped small (I used Pampered Chef Rosemary Herb Seasoning Blend)

In food processor bowl, combine flour, 1 tsp. sugar, salt, and yeast and blend for a few seconds.  With machine running, slowly add water and egg.  Process for about 30 seconds to a minute.  This is almost too much for your average size blender, so you may need to stop and poke the dough down a few times.  Remove dough from processor and gently knead in about a tablespoon of rosemary blend.  Lightly coat a large round baking stone with olive oil and place dough on stone, cover with a large bowl, and rest for 5 minutes.  Uncover and press dough out to edges of stone.  Brush dough with olive oil and cover with plastic wrap.  Place in a warm spot to rise for about 30 minutes.

While dough rises, caramelize the onions.  Chop onion into thin wedges.  In skillet, heat butter and 1 T. olive oil over medium heat.  Add onions, sprinkle with 1 tsp. sugar.  Cook slowly over medium heat, stirring occasionally.  If onions are browning too fast, reduce heat.  This should take the whole 30 minutes the bread is rising.

Remove wrap from dough.  With the end of a wooden spoon, poke holes all over the dough.  Brush again with olive oil.  Sprinkle liberally with rosemary seasoning and spread onions over the whole thing.  Bake at 400 for about 20 minutes, or until light golden brown.

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