Sweet Onion Focaccia

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


  • 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


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.

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