I thought this recipe from Everyday Food was interesting, in that it used pizza dough
as the base of a red onion focaccia. I almost always have both pizza dough and
red onions on hand, so this was an easy bread to put together one evening after
work.
My problem? I forgot that even though it was pizza dough I
wasn’t supposed to treat it like pizza! I probably used closer to one lb pizza
dough vs. the two the recipe called for and then found myself rolling it too
thin. This is why what you see looks more like pizza than focaccia. Whatever
you want to call it, the end result was met with satisfaction. I’m pretty sure
Ryan ate a quarter of it before we’d even sat down to dinner. Pizza, flatbread,
focaccia…roll the dough as thinly as you please for the end result you’re
looking for…I promise you won’t be disappointed in the finished product!
One Year Ago: Banana Nut Bread Waffles
Two Years Ago: Peanut Butter Milky Way Blondie Cups
Three Years Ago: Panzanella Caprese
Onion Focaccia
from Everyday Food Jan/Feb 2011
Ingredients:
-3 tbsp plus 1 tsp extra-virgin olive oil
-2 lbs homemade or store-bought pizza dough
-2 large red onions, thinly sliced
-coarse salt and ground pepper
-1 tbsp cider vinegar
-1/2 cup grated Pecorino Romano
-1/2 to 1 tsp red-pepper flakes
Directions:
1. Preheat oven to 425F. Line a baking sheet with parchment paper. Coat with 2 tbsp olive oil. Stretch dough out on baking sheet. Drizzle edges with 1 tbsp olive oil. Cover with plastic wrap and let sit 15 minutes.
2. Meanwhile, heat 1 tsp oil over medium high heat in a large skillet. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and golden brown (about 12 minutes). Add vinegar and cook, scraping up browned bits, for 1 minute.
3. Remove plastic from dough and poke dimples with your fingertips all over the dough. Top with cheese, onions, and red pepper flakes. Bake until golden brown around the edges, about 30 minutes. Allow to cool for 5 minutes before cutting into pieces. Serve warm or at room temperature.
*Focaccia will keep at room temperature for 2 days stored in plastic wrap
-1/2 to 1 tsp red-pepper flakes
Directions:
1. Preheat oven to 425F. Line a baking sheet with parchment paper. Coat with 2 tbsp olive oil. Stretch dough out on baking sheet. Drizzle edges with 1 tbsp olive oil. Cover with plastic wrap and let sit 15 minutes.
2. Meanwhile, heat 1 tsp oil over medium high heat in a large skillet. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and golden brown (about 12 minutes). Add vinegar and cook, scraping up browned bits, for 1 minute.
3. Remove plastic from dough and poke dimples with your fingertips all over the dough. Top with cheese, onions, and red pepper flakes. Bake until golden brown around the edges, about 30 minutes. Allow to cool for 5 minutes before cutting into pieces. Serve warm or at room temperature.
*Focaccia will keep at room temperature for 2 days stored in plastic wrap
