Caramelized Onion and Rosemary Foccacia

Caramelized Onion and Rosemary Foccacia

 

Caramelized Onion and Rosemary Foccacia


Caramelized Onion and Rosemary Foccacia…I love baking breads at home. The smell that lingers throughout the house when the bread bakes in the oven is heavenly. After Mohit gifted me a Kitchen aid, making bread has become really easy and is also a regular affair in the house now. All the kneading is done by the machine in a jiffy and the result is a delicious, soft and very flavorful Home made bread. But I did made breads even when I didn’t had the Kitchen aid. Only difference is that it used to take a bit more time and energy, but the results were as good. Remember my Roasted Garlic Foccacia.

I love to eat my Foccacia, reheated in the oven. Reheating gives it a nice crunch and bring back the softness of the bread. There are a variety of option for topping the Foccacia and this time Caramelized onions and rosemary made a wonderful topping. I had some cherry tomatoes lying in the fridge, so I tucked them in as well in the dough. Do give this recipe a try. Here is how to make Caramelized Onion and Rosemary Foccacia

Caramelized Onion and Rosemary Foccacia

 

Caramelized Onion and Rosemary Foccacia


All you need is

Warm water – 1 cup
Honey – 1 tsp
Active dry yeast – 2 tsp
All purpose flour – 2 and 1/2 cup
Olive oil – 1/4 cup and 6 tbsp
Salt – 2 tsp
Cherry tomatoes – 7-8 ( halved )
Rosemary – 1 sprig ( needles removed from stem )
Onion – 1 cup ( thinly sliced )
Parmesan cheese – 1/2 cup

Caramelized Onion and Rosemary Foccacia
Caramelized Onion and Rosemary Foccacia

Recipe to make Caramelized Onion and Rosemary Foccacia

Mix yeast, honey and warm water in a bowl.
Keep aside for 8-10 minutes, until bubbles are formed on top.
Add all purpose flour, 1/4 cup olive oil and salt in a bowl
Add the yeast water to the bowl and knead to make a dough.
If using a stand mixer, knead the dough for 5 minutes on high speed.
If using hands, transfer the dough to a lightly floured surface and knead with the heels of your hands for 10-12 minutes.
The dough should be soft and elastic.
Lightly oil a bowl and transfer the dough to the bowl.
Cover the bowl with a cling wrap and let it rest for 1 hour, until it doubles in size.
Once the dough has doubled, slightly knead it and transfer it to the prepared pan.
Press the dough in the pan using your finger tips.
Make indentation all over the dough using your fingers.
Drizzle with 2 tbsp olive oil.
Cover the pan and let it rest for 20 minutes.
Pre heat the oven to 200 degree C.
Grease a 9 x 13 inch pan.
Add 2 tbsp olive oil in a pan and add the sliced onions.
Cover the pan and caramelize the onions until they are golden brown, stirring occasionally.
Top the dough with cherry tomatoes, rosemary, caramelized onions and parmesan cheese.
Sprinkle a bit of salt and drizzle the remaining olive oil.
Bake for 20-25 minutes, until the sides turns brown.
Remove from the oven and cool on a wire rack.
Serve hot.
If you want to serve the Foccacia later, just heat it in the oven at 200 degree C for 5-7 minutes.

Caramelized Onion and Rosemary Foccacia
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