Best Sweet Onion Focaccia Recipes

SWEET ONION FOCACCIA

Sweet Onion Focaccia image

Make and share this Sweet Onion Focaccia recipe from Food.com.

Provided by Derf2440

Categories Breads

Time 1h15m

Yield 1 loaf focaccia bread

Number Of Ingredients 7

Ingredients

1 lb fresh pizza dough
2 tablespoons olive oil
1 garlic clove, smashed
3 cups walla walla onions or 3 cups vidalia onions
1 teaspoon sugar
1 tablespoon fresh rosemary or 1 tablespoon chopped fresh sage
1/2 teaspoon coarse salt (optional)

Steps:

On a lightly floured surface, stretch and roll pizza dough to a 12 in circle.
Place on lightly greased pizza pan, or regular pie plate.
Allow dough to rise in warm, draft free location 30 minutes.
Meanwhile in medium frypan, heat oil over medium low heat, stir in onion.
Cook, stirring frequently 15 minutes or until onions are softened and light golden brown.
Stir in garlic and sugar and cook 5 minutes longer.
Place onion mixture on top of dough, sprinkle with rosemary and salt, if using.
Bake at 400F for 20 minutes or until dough is puffed and golden brown.

FOCACCIA WITH SWEET ONION AND CAPER TOPPING

Focaccia With Sweet Onion and Caper Topping image

This is much like pissaladière, the Provençal onion tart. It's a perfect time of year to make it, with sweet spring onions in abundance in the markets.

Provided by Martha Rose Shulman

Categories appetizer, side dish

Time 2h

Yield 12 to 15 servings

Number Of Ingredients 8

Ingredients

1 recipe Whole-Wheat Focaccia
2 tablespoons extra virgin olive oil
2 large spring onions or white onions (1 1/2 pounds)
Salt to taste
2 tablespoons capers, rinsed and coarsely chopped
2 teaspoons fresh thyme leaves
2 garlic cloves, minced (optional)
Freshly ground pepper

Steps:

Mix the focaccia dough as directed and set in a warm spot to rise.
Meanwhile, prepare the onion filling. Heat the olive oil over medium heat in a large, heavy lidded skillet. Add the onions and cook, stirring, until they soften, about 5 minutes. Add a generous pinch of salt, the capers, thyme and garlic, and turn the heat to low. Cover and simmer gently, stirring often, for 30 to 40 minutes, until the onions have cooked down and are very soft and lightly colored but not browned. They should taste sweet. Season to taste with salt and pepper and remove from the heat.
When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
Dimple the dough with your fingertips and spread the onion mixture over the top in an even layer. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown and bits of the onion topping are browned. Let rest for at least 10 minutes before serving, or allow to cool completely.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 2 grams

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