I wanted to surprise my roommate with something for Valentine’s Day this year. Since I’ve been in a bread making phase, lately – I tried my hand at focaccia. I had some caramelized onions left over from tea sandwiches I’d made. So, I decided to make a caramelized onion, tomato, & rosemary focaccia. This recipe worked out great for me: recipe. Since it was Valentine’s Day, I decided to use a small heart shaped cookie cutter to cut pieces of the red and yellow heirloom tomatoes I’d bought. It added a festive touch to the recipe!
- 1 package (1/4 Oz. Packet) Dry Yeast
- 1 cup Warm Water
- 1 teaspoon Honey
- 2-½ cups All-purpose Flour
- ½ cups Plus 1 Tablespoon Olive Oil, Divided
- 2 teaspoons Kosher Salt, Divided
- 1 whole Large Onion, Thinly Sliced
- 1 whole Medium Tomato, Cut Into 1/4-inch Slices
- 2 sprigs Rosemary, Needles Removed From Stem
- ⅓ cups (packed) Finely Grated Parmesan Cheese
- Mix warm water, honey, and active dry yeast in a bowl and let it rest for about 10 minutes until you see bubbles at the top
- Meanwhile, in a larger mixing bowl, combine flour, salt, and 1/4th cup of olive oil
- Add in the yeast/water mixture and knead into a ball (I did this for about 10-12 minutes)
- Put the ball of dough in a bowl, cover with a kitchen towel, and leave it in a warm place for about an hour
- The dough should rise to about twice its size. After an hour, punch the dough so it flattens and let it rest for another 20 minutes.
- Preheat oven to 450 degrees F
- Spread the dough on a lightly oiled baking sheet to your desired size
- Using your knuckles, poke holes in the dough
- Brush the dough with 2 tablespoons of olive oil
- Add caramelized onions, tomatoes, and rosemary
- Top with parmesan cheese, and salt/pepper to taste
- Bake for 20 minutes
Here are photos from my process!