Caramelized Onion Focaccia
PrintIngredients
For the dough:
- 1 cup warm water (under 100ºF)
- 1 packet dry active yeast (7 grams)
- 1 Tbsp DaVinci ® extra virgin olive oil
- 1 Tbsp sugar
- 1/2 tsp salt
- 4 1/4 – 4 1/2 cups all purpose flour
For the topping:
- 1/4 cup DaVinci ® extra virgin olive oil
- 2 medium onions, peeled and sliced
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- salt and freshly ground black pepper
- 1 Tbsp fresh thyme leaves
- 3 Tbsp sun-dried tomatoes, coarsely chopped
Directions
Preheat the oven to 425ºF. Mix the water and yeast in a large bowl until the yeast has fully dissolved. Stir in the oil, sugar, and salt. Gradually add the flour, stirring until a dough is formed. When the dough begins to pull from the sides of the bowl, remove and begin kneading by hand, for about ten minutes. It may be necessary to add more flour to keep the dough from sticking to the countertop. Place the dough back in the bowl, cover with a damp towel and place in a warm spot for thirty minutes. When thirty minutes has passed, the dough should have doubled in volume – if it has not, allow more time to rise. Punch the dough down and knead for an additional two minutes. Stretch the dough or roll with a rolling pin to cover the surface of a lightly oiled 14-inch pizza pan. Allow to rise for another ten minutes.
In a large pan, heat the olive oil. Add the onions and garlic and sauté for twenty to thirty minutes over low heat, stirring occasionally. The onions should be light brown and sweet, neither pale nor burnt. Season well with salt and pepper and allow to cool slightly. Arrange the cooked onion mixture on top of the prepared dough; evenly sprinkle the cheese, thyme, and sun-dried tomatoes over the top and season with a little more salt and pepper. Bake the focaccia for fifteen to twenty minutes, or until the crust is golden brown. Allow to cool slightly and cut into 4-inch squares.
