Tomato and Parmesan Focaccia with Caramelized Onions
Photo: Jan Smith
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Amount per serving
- Calories: 138
- Calories from fat: 23%
- Fat: 3.5g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.4g
- Protein: 3.9g
- Carbohydrate: 22.5g
- Fiber: 1.4g
- Cholesterol: 2mg
- Iron: 1.3mg
- Sodium: 266mg
- Calcium: 45mg
- 1 cup warm water (100° to 110°)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 2 3/4 cups all-purpose flour (about 12 1/3 ounces), divided
- 1/4 cup yellow cornmeal
- 1 teaspoon salt
- Cooking spray
- 1 tablespoon olive oil
- 4 cups thinly sliced yellow onion
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 (1/8-inch-thick) slices tomato
- 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
- 1/4 cup thinly sliced fresh basil
- To prepare dough, combine first 4 ingredients in a large bowl, stirring to dissolve yeast; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, cornmeal, and 1 teaspoon salt to yeast mixture; stir well to combine. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 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 and 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- To prepare topping, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, dried basil, 1/2 teaspoon salt, and pepper; cook 20 minutes or until onion is golden, stirring occasionally. Cool.
- Arrange tomato slices between several layers of paper towels. Let stand 10 minutes, pressing down occasionally.
- Uncover dough. Punch dough down; cover and let rest 5 minutes. Pat dough into an even layer in a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 30 minutes.
- Preheat oven to 425°.
- Uncover dough. Arrange onion mixture over dough, leaving a 1/2-inch border. Top with tomato slices; sprinkle with cheese. Bake at 425° for 23 minutes or until browned. Sprinkle with fresh basil. Cool at least 10 minutes before serving.
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Tomato and Parmesan Focaccia with Caramelized Onions Recipe at a Glance
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