Onion Focaccia Recipe
The versatility of this bread and ease of preparation, makes it very popular in my household. It also saves me money by not buying the expensive focaccia from the bakery!Jennifer Meacham, Portland, Oregon
- 3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour
- 1 package (1/4 ounce) active dry yeast
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 3/4 cup water
- 3/4 cup chicken broth
- 1/4 cup plus 2 tablespoons butter, divided
- 2 teaspoons dried minced onion
- 1 medium red onion, sliced
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 2 teaspoons canola oil
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water, broth, 1/4 cup butter and dried minced onion to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Cover and let rest for 10 minutes. Meanwhile, in a large skillet, saute the red onion, garlic and pepper in remaining butter until onion is tender. Shape dough into a 12-in. circle; place on a greased baking sheet. Brush with oil. Top with onion mixture, pressing down lightly.
- Bake at 375° for 30-35 minutes or until golden brown. Cut into wedges; serve warm. Yield: 1 loaf (12 wedges).
Originally published as Onion Focaccia in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p124
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