Tomato and Carmelized Onion Focaccio
Ingredients: Preparation Time: 1 hour
Dough - Toppings -
1 package dry active yeast 4 small fresh tomatoes of various colors
pinch of sugar 1 medium sweet onion
2 3/4 cups all purpose flour 3 cloves roasted garlic
2 teaspoons salt 1/2 cup grated romano cheese
1 Tablespoon parsley (fresh is best) 1/2 cup grated asagio cheese
1 teaspoon garlic powder parsley
1/2 teaspoon rosemary oregano
1/4 cup grated romano or parmesian cheese 1 Tablespoon butter
2 Tablespoons extra virgin olive oil 1 Tablespoon extra virgin olive oil
1 cup warm water (110 degrees) salt and pepper (1/4 teaspoon each)
Cooking Instructions:
Roasting garlic:
Preheat oven to 450 degrees
Carefully cut off top of cloves so garlic is showing
Place on a piece of foil large enough to envelope garlic
Sprinkle garlic with olive oil, salt and pepper
Wrap bulb in foil and place in oven for 15 minutes or until tender and let cool
Dough:
Heat 1/2 cup water to 110 degrees (warm to the touch, but not hot)
Add yeast and a pinch of sugar and stir - let sit 10 minutes or until it begins to foam
While yeast is activating, mix all dry ingredients in a large mixer with dough blade, or into a large bowl if you do not have a mixer.
Add olive oil, activated yeast, and remaining 1/2 cup of warm water and mix together for about 2 minutes in a mixer, or until a soft, but solid ball forms. If you are mixing by hand, this will take about 5 or 7 minutes. Add flour a little at a time if dough is too wet.
Place dough ball in an oiled bowl covered with plastic wrap and a dry kitchen towel and place in a warm dry place to rest for at least 20 minutes, and up to 2 hours
Place dough on well floured surface and begin to work it into shape of large rectangle to fit one large (12 x 17) or two medium (9 x 12) cookie sheets
Stretch dough to fill cookie sheets and "dimple" by gently poking with your fingers, making sure not to go all the way through to the pan
Sprinkle with a little grated cheese, a drizzle of olive oil, cover with plastic wrap and towel, and let rest for about 20 minutes.
While dough is resting, prepare toppings
Toppings:
Carmelized onion-
Slice onion into fairly thin slices and cut each slice in half
Heat oil and butter in large saute pan on high heat until butter is barely melted and add sliced onion, salt and pepper
Cook on high for 10 minutes stirring frequently so the onions do not burn
Reduce heat to low and let cook until nicely carmelized(translucent brown and soft)
Remove from heat and let cool before putting on uncooked dough
Slice tomatoes and grate cheese
Preheat oven to 450 degrees
Spread toppings evenly over entire surface of dough
Sprinkle evenly with grated cheese, parsley and oregano
Bake about 15 minutes then turn oven to broil for about 2 minutes to crisp top of crust
Remove to cooling rack and let rest about 5 minutes before cutting