Balsamic Caramelized Onion Focaccia |
Prep time: 2 hours 30 mins
Cook time: 30 mins
Total time: 3 hours
- 1⅓ cups warm water
- ½ package active dry yeast (1 and ¼ tsp)
- ½ tbsp sugar
- ½ tbsp salt
- ½ cup extra-virgin olive oil, divided
- 2½ cups all-purpose flour, plus more for kneading as needed
- 1 tbsp butter
- ½ yellow onion, thinly sliced
- 1 cup Bertolli Riserva Balsamic Vinegar and Caramelized Onion sauce
- Add the yeast and warm water to a stand mixer bowl with hook attachment and let stand for 7 minutes (should be poofy).
- Slowly mix in the sugar, salt, olive oil, and flour.
- Mix for 10 minutes.
- Turn dough out onto a floured surface and knead a few times.
- Grease the bowl with some olive oil and place the dough inside. Cover with a towel and let rise for about 1 hour (until doubles in size) in a warm place.
- Add ¼ cup olive oil to a 9x13-inch jelly roll pan.
- Punch the dough down and transfer to the baking pan, spreading out the the sides.
- Turn the dough over to coat the other side with olive oil, and make holes all the way through with your fingers as you spread it to the edges.
- Cover the pan with a towel and let rise another hour.
- Preheat the oven to 425 degrees F.
- Add 1 tbsp butter to a skillet and melt over medium heat.
- Add the onions and sauté for 10 minutes, until soft and slightly browned.
- Top the focaccia dough with sauce and onions, then bake in the oven for 25 to 30 minutes.
Makes 1 9x13-inch loaf
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/balsamic-caramelized-onion-focaccia/
3.4.3174