Focaccia with Caramelized Onion, Tomato & Rosemary

• Vegetarian

• Produce

  • 1 Onion, large
  • 2 sprigs Rosemary, Fresh
  • 1 Tomato, cut into 1/4-inch slices, medium

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Kosher salt
  • 1 package Yeast, dry

• Oils & Vinegars

  • 9/16 cup Olive oil

• Dairy

  • 1/3 cup Parmesan cheese, packed

• Liquids

  • 1 cup Water

Found on cookincanuck.com

Description

Ingredients

• 1 package dry yeast
• 1 cup warm water
• 1 tsp honey
• 2½ cups all-purpose flour
• 2 tsp kosher salt, divided
• ½ cup plus 1 tbsp olive oil, divided
• 1 large onion, thinly sliced
• 1 medium tomato, cut into ¼-inch slices
• 2 sprigs fresh rosemary, needles removed from stem
• ⅓ cup (packed) finely grated Parmesan cheese

Directions

• In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
• Stir in flour, ¼ cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.
• Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
• Preheat oven to 450 degrees F.
• Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
• Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.
• Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.

Nutrition