- 3-1/2 to 4 cups 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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