Caramelized Onion Focaccia Bread Machine Recipe 445

CARAMELIZED ONION FOCACCIA ( BREAD MACHINE)

Steps:

• Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting.
• When dough is finished, grease cookie sheet.
• Pat dough into twelve-inch circle on sheet.
• Cover and let rise in warm place about 30 minutes or until almost double.
• Prepare onion topping.
• Heat oven to 400º.
• Make deep depression in dough at one inch intervals with finger or handle of wooden spoon.
• Spread topping over dough.
• Sprinkle with cheeses.
• Bake 15 to 20 minutes or until edge is golden brown.
• Cut into wedges, serve warm.
• Onion topping: melt margarine in skillet over medium-low heat.
• Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

CARAMELIZED ONION FOCACCIA ( BREAD MACHINE) RECIPE - (4.4/5)

Steps:

• Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting. When dough is finished, grease cookie sheet. Pat dough into twelve-inch circle on sheet. Cover and let rise in warm place about 30 minutes or until almost double. Prepare onion topping. Heat oven to 400º. Make deep depression in dough at one inch intervals with finger or handle of wooden spoon. Spread topping over dough. Sprinkle with cheeses. Bake 15 to 20 minutes or until edge is golden brown. Cut into wedges, serve warm. ONION TOPPING: Melt margarine in skillet over medium-low heat. Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized. ........................ REVIEWS: If you love caramelized onions and good bread, this is the recipe for you! Delicious and fluffy bread with an amazing onion topping. Very filling, could make a great meal with soup and a salad. FANTASTIC! Made exactly as written except I added 1 tsp. dried rosemary to the dough ingredients. This is the lightest, fluffiest foccacia bread I have ever had...will use again as a pizza dough base. Thanks so much for sharing!! I have made foccacia in the past, but this recipe is delicious. The dough was easy to work with and the bread was lovely and moist. Like other reviewers, my onions had been too fine and were overdone by the end of cooking. I drizzled the hot bread with some olive oil before serving with spaghetti and meatballs. Next time I will try adding the onions nearer the end of cooking. Whole family loved this and have requested that it be made again soon. I made this with the onion topping to start with. I should have sliced the onions, as in your recipe, instead of chopping them. By the time I had caramelised them and then they baked on top of the bread, there wasn't much substance to the onion! I had chopped them too finely. I doubled the recipe and made two batches for my cooking class and we tried all sorts of toppings; garlic and thyme, olives, sun-dried tomatoes. All wonderful. This was so easy and so good! I will be using this frequently. Can't wait to try this with other toppings as well. Thanks! My first Foccacia bread and I love it. Made it as directed first time & was great. Next time I made a pizza with onion, mushroom, red pepper & pineapple. Wonderful!! Thanks so much for a great recipe. This was incredibly easy and good. I will only make foccacia dough this way from now on. I put the cookie sheet on top of my pizza stone and the crust was perfect. Can't wait to make it again and try other toppings. This is an awesome bread, and has become one of our regular recipes around here. I usually sprinkle a little garlic salt on it and add some olives. I like to use sweet onions, and I cook them on a med-low heat the whole time the doubh is going. Too good! I have already made it twice in the past 3 days. I used red onion both times and a few mushrooms the second time around. It is yummmmmy! We all ate it as it is-couldn't wait to make anything else with it. Fabulous recipe! Thanks for submitting. 5+ stars. I let my onions cook on the stove for close to an hour so that they were very carmelized. The dough was beautiful to work with. Something I learned from a TV food show was to grease the cookie sheet with olive oil. I used fresh mozzarella. Everything went together so well. Oh, the flavor! Oh Man this was great, even with my mistakes. I forgot to make the depressions in the dough and it turned out like a wonderful pizza. The dough is really sticky, so I had to flour my hands in order to spread it out. I added a some Itialin seasoning, some paprika and a little extra cheese and mine was done in exactly 15 minutes. What a wonderful bread this is. Thanks so much. My first Foccacia, but not my last. I chose this recipe after seeing SueL's photo and am so happy I did. This was so easy to make & we enjoyed the bread very much. Thanks for sharing a recipe I will use again. Easy and delicious! I loved the flavor the caramelized onions gave. Very savory! I also added a pinch of dried herbs to the topping before baking. Great recipe - thanks for posting!

FABULOUS FOCACCIA

Steps:

• In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
• Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
• In the meantime, coat a small saute pan with olive oil, 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 dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

CARAMELIZED-ONION FOCACCIA

Steps:

• Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Grease cookie sheet. Pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.
• Meanwhile, melt butter in 12-inch skillet over medium heat. Cook onions in butter 25 to 30 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
• Heat oven to 400°F. With fingertips or handle of wooden spoon, make deep depressions in dough at 1-inch intervals . Spread onions over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie sheet to cooling rack. Serve warm. Cut into wedges or squares.