How to Cook Yummy Onion Focaccia

Onion Focaccia. Soft, pillowy bread topped with fragrant browned onions brings to mind those trips to Italy and the cries of schoolchildren (“Pane caldo. Scatter onion, rosemary, and oregano over dough; season with salt and pepper. The Onion Focaccia recipe out of our category Onion!

Remove the pan and drizzle or brush another tablespoon or two of olive oil over the focaccia. For the focaccia, combine all the ingredients apart from the oil in a bowl and make a well in the centre. Onion and garlic topped bread is perfect for a deli-style sandwich. You can cook Onion Focaccia using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Onion Focaccia

1. It's 3 tablespoons of plus 1 teaspoon extra ­virgin olive oil.
2. It's 2 pounds of homemade or store- bought pizza dough (I use i large can of Pillsbury which works great and less hassle).
3. Prepare 5 of large red onions, thinly sliced.
4. It's of Coarse salt and ground pepper.
5. Prepare 1 tablespoon of cider vinegar.
6. Prepare 1/2 cup of grated Pecorino Romano.
7. Prepare 1/2-1 teaspoon of red­pepper flakes.
8. You need 3/4 cup of pitted black Calmata olives, coarsely chopped.

Spoon onion mixture evenly over dough. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top. Then this is the focaccia for you! Topped with mozzarella, caramelized onions and Parmesan cheese, it's an Italian-inspired delight.

Onion Focaccia step by step

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!!.
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Recipe courtesy of Food Network Kitchen. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. This focaccia is the perfect appetizer for fall! Fluffy flatbread is topped with roasted butternut squash, onion, rosemary, and balsamic glaze. Focaccia with stewed onion (focaccia con cipolle).

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