Caramelized Red Onion, Rosemary, and Asiago Focaccia

Impress company with this easy, colorful bread. Coarse kosher salt adds a nice contrast to the chewy texture, but a light sprinkle of regular table salt is fine.

Yield: 8 servings (serving size: 1 piece)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Minutes

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 26%
  • Fat: 5g
  • Saturated fat: 1.4g
  • Protein: 6.4g
  • Carbohydrate: 25.4g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Iron: 1.3mg
  • Sodium: 374mg
  • Calcium: 70mg


  • 2 1/2 teaspoons olive oil, divided
  • 1 large red onion, halved lengthwise and thinly sliced
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup finely shredded Asiago cheese


  1. 1. Preheat oven to 450°.
  2. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Reduce heat to medium; cook an additional 15 minutes or until deep golden brown. Remove from heat.
  3. 3. Unroll dough onto a baking sheet coated with cooking spray. Pat dough into a 14 x 10-inch rectangle. Spread remaining 1 1/2 teaspoons oil over dough; sprinkle evenly with rosemary, pepper, and salt. Bake at 450° for 8 minutes.
  4. 4. Sprinkle onion and cheese evenly over crust. Bake an additional 5 minutes or until golden brown and cheese melts. Cool on a wire rack 2 minutes; cut into 8 equal pieces.
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