Onion Focaccia
Onion Focaccia

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, onion focaccia. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Remove from the heat and set aside until needed. Spread the onions over the dough and scatter with the rosemary. Leave to cool, then serve cut or torn into squares. Once the bread has risen, push deep holes into the dough using an oiled finger.

Onion Focaccia is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Onion Focaccia is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have onion focaccia using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Onion Focaccia:
  1. Get 3 tablespoons plus 1 teaspoon extra ­virgin olive oil
  2. Get 2 pounds homemade or store- bought pizza dough (I use i large can of Pillsbury which works great and less hassle)
  3. Take 5 large red onions, thinly sliced
  4. Take Coarse salt and ground pepper
  5. Make ready 1 tablespoon cider vinegar
  6. Take 1/2 cup grated Pecorino Romano
  7. Make ready 1/2-1 teaspoon red­pepper flakes
  8. Get 3/4 cup pitted black Calmata olives, coarsely chopped

With melted cheddar and Parmesan cheese on top, this bread tastes best when served warm. Cheesy Onion Focaccia Recipe photo by Taste of Home Peel and slice the garlic and mix into the bowl. To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.

Instructions to make Onion Focaccia:
  1. Preheat oven to 425 degrees. Coat an 11­ by ­17­ inch rimmed baking sheet with 2 tablespoons oil. Place dough on sheet, stretching to fit (if dough springs back, let rest 20 minutes and repeat). Drizzle edges with 1 tablespoon oil. Cover with plastic wrap and let sit 15 minutes (no need to cover if you're using Pillsbury - just follow instruction on can).
  2. Meanwhile, in a large skillet, heat 1 teaspoon oil over medium­high. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and golden brown in spots, about 12 minutes. Add vinegar and black olives and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute
  3. Top the dough with browned onions and red­ pepper flakes. Bake until golden brown around edges, about 30 minutes (10 if using Pillsbury - read instructions on can). Let cool on sheet 5 minutes. Sprinkle with the grated cheese. Cut into 20 pieces and serve warm or at room temperature. Enjoy!!

To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells. Divide the onion and the tomato toppings over two thirds of the focaccia. Rustle up a rustic focaccia bread and try our fabulous flavour variations. Add a dollop of pesto, garlic and chilli, carmelised onion or fresh herbs for a sharing treat.

So that’s going to wrap it up for this exceptional food onion focaccia recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!