Asiago and Balsamic Caramelized Onion Focaccia

Asiago and Balsamic Caramelized Onion Focaccia Recipe
Jeff Kauck
Skip the bakery shelves and make your own focaccia at home with this simple recipe, and flavor it with delicious ingredients like asiago cheese and caramelized onions.

Yield:

16 servings

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 23 %
Fat 4.1 g
Satfat 1.3 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 4.6 g
Carbohydrate 26 g
Fiber 1 g
Cholesterol 5 mg
Iron 1.5 mg
Sodium 288 mg
Calcium 46 mg

Ingredients

2 tablespoons plus 2 teaspoons extravirgin olive oil, divided
1 cup chopped onion
2 tablespoons honey, divided
1/4 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 1/2 teaspoons salt, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
3 3/4 cups all-purpose flour (about 17 ounces), divided
Cooking spray
3/4 cup (3 ounces) grated fresh Asiago cheese

Preparation

Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add onion, 1 tablespoon honey, and thyme; cook 5 minutes or until browned, stirring occasionally. Remove from heat; stir in vinegar and 1/4 teaspoon salt. Cool completely.

Dissolve yeast and remaining 1 tablespoon honey in 1 1/4 cups warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add onion mixture, remaining 2 tablespoons oil, remaining 1 1/4 teaspoons salt, and 3 1/2 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Gently press dough into a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 25 minutes or until almost doubled in size.

Preheat oven to 400°.

Sprinkle dough with cheese. Bake at 400° for 18 minutes or until browned. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on rack.

Note:

David Bonom,

Cooking Light

December 2006
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