Sweet Onion Focaccia

0 stars based on 0 votes.
0 ratings
Rate This Recipe

Ingredients

Dough

  • 1 envelope active dry yeast
  • 3/4 cup warm water (110°F)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • Yellow cornmeal

Topping

  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 1 large yellow onion, sliced
  • 1 (7-ounce) jar roasted red peppers, drained and sliced
  • 2 teaspoons fresh chopped rosemary OR 3/4 teaspoon dried rosemary
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/8 teaspoon salt

Preparation

Sprinkle yeast over water in a small bowl and stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into a ball and place in a greased bowl; turn to coat. Cover and let rise in a warm place until doubled in bulk, about 1 hour.

While dough is rising, prepare onions: Heat oil in a 12-inch skillet over medium-high heat; add onions and cook until tender, about 8 minutes, stirring occasionally.

Preheat oven to 425°F. Sprinkle a large baking sheet or jellyroll pan with cornmeal. Punch down dough and roll or pat into a 13 x 9-inch rectangle.

Spoon prepared onions over dough; top with roasted red pepper strips and sprinkle evenly with rosemary, TABASCO® Sauce, and salt. Bake on lowest rack in oven for 20 minutes or until crust is golden brown.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More