Onion Focaccia
Onion Focaccia

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, onion focaccia. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Onion Focaccia is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Onion Focaccia is something which I’ve loved my entire life.

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. Let cool to room temperature before slicing.

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

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

Focaccia, if its new to you is nothing but flat bread. There are a whole lot of variations that can be It can be as simple as plain with only flour, salt and oil or can be topped with onion (like this recipe I am. Lift the marinated onions and tomatoes out of the bowl with a slotted spoon, draining off the juices. Spread onions over risen dough & sprinkle with pepper.

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!!

This focaccia is the perfect appetizer for fall! Fluffy flatbread is topped with roasted butternut squash, onion, rosemary, and balsamic glaze. This is my kind of Halloween food. Make the most of a bread mix to bake this incredibly easy focaccia recipe. It's great with dips and ideal for soups.

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