The sweetness of caramelized onion, the pungent scent of fresh rosemary and the hit of coarse salt topping in this easy to make focaccia, all complement each other so well. I usually make it in one sheet on a baking tray, but sometimes divide the dough into smaller rounds that can be used for burgers.
As a bread, warm and cut into chunks, it is yummy by itself, but even better if dipped into a good quality balsamic vinegar and extra virgin olive oil. It can be topped with a soft goat cheese or cambazola, and eaten with fresh figs or peaches. Slice it horizontally and stuff it with grilled chicken breast, sliced tomatoes, your favourite cheese and put it in the oven to warm through...or fill it with whatever warm sandwhich filling you enjoy most.
I have topped the dough with whole cherry tomatoes and chunks of goat cheese before baking, the cheese melts and the tomatoes roast, and release their juices. A wonderful accompaniment to a salad. This is the focaccia that I served with the Grilled Chicken with Mango, Brie and Candied Pecans Salad Posted on June 18).
FOCACCIA WITH CARAMELIZED ONION AND ROSEMARY
1 ONION, THINLY SLICED
CHOPPED FRESH ROSEMARY
1 1/2 CUPS WARM WATER
1/2 TEASPOON SUGAR
1 1/2 TEASPOONS YEAST
1 TEASPOON SALT
1/4 CUP OLIVE OIL
2 1/2 - 3 CUPS FLOUR
- CARAMELIZE THE ONION IN THE OLIVE OIL. ADD THE ROSEMARY AND ALLOW TO COOL TO ROOM TEMPERATURE.
- STIR THE YEAST AND SUGAR INTO THE WARM WATER, ALLOW TO PROOF.
- ADD THE SALT ,OLIVE OIL AND ONIONS AND ROSEMARY. ADD FLOUR, UNTIL IT IS A KNEADABLE DOUGH.
- KNEAD UNTIL SMOOTH AND ELASTIC AND ALLOW TO RISE IN A LIGHTLY OILED BOWL UNTIL DOUBLED.
- PUNCH DOUGH DOWN.
- HEAT OVEN TO 350F. LIGHTLY GREASE A BAKING SHEET.
- PRESS THE DOUGH INTO THE PREPARED SHEET, AND ALLOW TO RISE AGAIN UNTIL ALMOST DOUBLED.
- LIGHTLY BRUSH WITH OLIVE OIL AND SPRINKLE WITH COARSE SALT.
- BAKE UNTIL GOLDEN, APPROXIMATELY 15 - 20 MINUTES.