Garlic & Caramelized Onion Focaccia Bread

The recipe Garlic & Caramelized Onion Focaccia Bread is ready in around 2 hours and is definitely a spectacular dairy free, lacto ovo vegetarian, and vegan option for lovers of Mediterranean food. This recipe makes 12 servings with 158 calories, 5g of protein, and 1g of fat each. For 18 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 305 people were glad they tried this recipe. Head to the store and pick up salt, yeast, sugar, and a few other things to make it today. It is brought to you by My Life as a Mrs. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is pretty good. Similar recipes include Whole Wheat Focaccia Bread with Caramelized Onion, Caramelized Onion and Goat Cheese Garlic Bread, and Caramelized Onion Focaccia.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of a stand mixer fitted with the dough hook, combine the yeast with 1 cup warm water and sugar. Gently stir to dissolve and allow to stand for 5-10 minutes until it foams. With mixer on low, slowly add 2 cups of the flour to the bowl. Dissolve salt in the 2 tablespoons of warm water and add to the dough mixture. Add the 1/4 cup olive oil as well. Continue to add an additional 1 1/2-2 cups of flour (I only needed the 1 1/2 cups). When the dough begins to come together, you can increase the mixer speed to medium. If needed, stop the mixer and scrap the dough off the sides. Continue mixing until the dough is a uniform ball and is smooth and elastic (5-10 minutes), adding flour as needed. Note: you don't want the dough to become too dry; if it becomes dry and hard from adding too much flour you can add a splash of olive oil and/or water until elastic and smooth once again.Turn the dough out onto a clean work surface and fold it over itself once or twice. Form the dough into a ball and place in a well oiled bowl. Turn the dough to coat all sides with oil and cover with plastic wrap or damp towel. Place in a warm draft free spot (an unheated oven or microwave work great) and allow to rise until doubled in size, at least 60 minutes (may rest for a couple hours if desired).Coat a sheet pan with a little olive oil and sprinkle with corn meal. Turn dough out onto the counter and stretch it out into an oblong shape about 1/2-3/4 inch thick. Lay flattened dough on the prepared pan and cover with plastic wrap or damp towel and allow to rest for 15 minutes.While it is resting, heat 2 teaspoons of olive oil in a medium skillet, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and make impressions with your fingertips giving it that classic "dimpled" look of focaccia. Brush the surface with additional olive oil and then add caramelized onions, garlic, salt, and pepper. Bake on lower rack for 20-35 minutes or until dough is cooked through and beginning to golden on top.

 

Step by step:

1. In the bowl of a stand mixer fitted with the dough hook, combine the yeast with 1 cup warm water and sugar. Gently stir to dissolve and allow to stand for 5-10 minutes until it foams. With mixer on low, slowly add 2 cups of the flour to the bowl. Dissolve salt in the 2 tablespoons of warm water and add to the dough mixture.

2. Add the 1/4 cup olive oil as well. Continue to add an additional 1 1/2-2 cups of flour (I only needed the 1 1/2 cups). When the dough begins to come together, you can increase the mixer speed to medium. If needed, stop the mixer and scrap the dough off the sides. Continue mixing until the dough is a uniform ball and is smooth and elastic (5-10 minutes), adding flour as needed. Note: you don't want the dough to become too dry; if it becomes dry and hard from adding too much flour you can add a splash of olive oil and/or water until elastic and smooth once again.Turn the dough out onto a clean work surface and fold it over itself once or twice. Form the dough into a ball and place in a well oiled bowl. Turn the dough to coat all sides with oil and cover with plastic wrap or damp towel.

3. Place in a warm draft free spot (an unheated oven or microwave work great) and allow to rise until doubled in size, at least 60 minutes (may rest for a couple hours if desired).Coat a sheet pan with a little olive oil and sprinkle with corn meal. Turn dough out onto the counter and stretch it out into an oblong shape about 1/2-3/4 inch thick. Lay flattened dough on the prepared pan and cover with plastic wrap or damp towel and allow to rest for 15 minutes.While it is resting, heat 2 teaspoons of olive oil in a medium skillet, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and make impressions with your fingertips giving it that classic "dimpled" look of focaccia.

4. Brush the surface with additional olive oil and then add caramelized onions, garlic, salt, and pepper.

5. Bake on lower rack for 20-35 minutes or until dough is cooked through and beginning to golden on top.

Nutrition Information:

covered percent of daily need