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Chipotle Focaccia with Garlic-Onion Topping

Chipotle peppers leave some people tongue-tied; others can't get enough of the smoky heat. I came up with this recipe for chipotle, roasted garlic and caramelized onion focaccia. Some wanted it spicier—it's only a medium heat pepper—and some like it just the way it is. Add more if you crave the fire. —Frances "Kay" Bouma, Trail, British Columbia
  • Total Time
    Prep: 1-1/4 hours + rising Bake: 20 min.
  • Makes
    16 servings

Ingredients

  • 1 cup water (70° to 80°)
  • 2 tablespoons olive oil
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 1-1/2 teaspoons active dry yeast
  • TOPPING:
  • 6 garlic cloves, peeled
  • 1/4 teaspoon plus 7 tablespoons olive oil, divided
  • 2 large onions, cut into 1/4-inch slices
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1/4 teaspoon salt
  • Chopped chives, optional

Directions

  • In bread machine pan, place the first 6 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes.
  • Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic.
  • Roll dough into a 12x10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes.
  • With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned.
  • Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add the chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough.
  • Bake until golden brown, 10-15 minutes longer. If desired, top with chopped chives. Cut into serving portions; serve warm.
    Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on an ungreased baking sheet in a preheated 400° oven until heated through.

Test Kitchen tips
  • To make the dough by hand, in a large bowl, dissolve yeast in warm water (110° to 115°). Stir in oil, chipotle pepper, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Proceed with recipe as written.
  • Nutrition Facts
    1 slice: 159 calories, 8g fat (1g saturated fat), 0 cholesterol, 206mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein.
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    Reviews

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    Average Rating:
    • justmbeth
      Oct 2, 2018

      This is so good! I cannot wait until I can make this again.

    • AlyciaJ
      Mar 6, 2012

      Made for a potluck. It was gone! It was a bit more spicy than I was expecting but very good. I also used premade pizza dough, decreased the onions to 3, and added a little mozzarella cheese. Very good!

    • ekuhistorygirl
      Feb 7, 2012

      Not worth the effort. The dough was very sticky and I had to add approx. 1/3 cup more flour. Way too many onions- I threw away some of the sauteed onions because there were too many - using 3 large onions might even be too much. The onions made the top of the bread soggy as well. I had over half of it left over after Super Bowl so I threw it away. If I made this again, I would only make the bread and top it with other stuff.