Caramelized Onion Focaccia
For the dough
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1 ½ cups warm water (between 100-110°F)
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1 ½ teaspoons granulated sugar
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1 tablespoon instant or active dry yeast
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¼ cup Bragg Organic Olive Oil
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1 ¼ teaspoons salt
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4 cups bread flour
For the topping
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5 tablespoons Bragg Organic Olive Oil, divided
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1 red onion, sliced
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Pinch of salt
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1 teaspoon sugar
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1 teaspoon Bragg Apple Cider Vinegar
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1 tablespoon fresh rosemary, chopped
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Flaky sea salt
In this recipe:
- Whisk half of the water, sugar and yeast together in the bowl of a stand mixer fitted with a dough hook. Cover and allow to rest for about 5 minutes or until mixture becomes foamy.
- Add the remaining water, olive oil, salt and 1 cup flour. Beat on low speed until combined, then add remaining 3 cups of flour. Beat on low speed for about 2 minutes. Turn the dough out onto a lightly floured surface and knead the dough for 3-4 minutes.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature for 1 hour or until doubled in size.
- Meanwhile, prepare the caramelized onion. Heat 1 tablespoon of the olive oil to a skillet. Add the onion, cover and cook over medium heat, stirring occasionally, for 10 minutes. Add the sugar, apple cider vinegar and a pinch of salt. Cook, stirring occasionally, until browned, 10 minutes.
- Generously grease the bottom and sides of a 9x13 inch baking pan with 2 tablespoons of olive oil.
- When the dough is ready, punch it down to release any air bubbles. Place in the oiled baking pan, then stretch and flatten the dough to fit the pan. Cover the dough tightly and let it rise for 20 minutes. Preheat the oven to 425°F.
- Using your fingers, dimple the dough all over the surface. Drizzle on the remaining 2 tablespoons of olive oil topping and spread it evenly all over the top. Sprinkle with rosemary, caramelized onion and flaky sea salt.
- Bake for about 30 minutes or until lightly browned on top. If desired, broil on low for the last couple of minutes to brown the top, but keep a close eye so that the onion does not burn.
