SUN-DRIED TOMATO AND CARAMELIZED ONION FOCACCIA
Focaccia
3 cups flour
1 package yeast dissolved in 1/2 cup warm water
1/2 cup olive oil
1/2 cup water
2 teaspoons salt
Topping
3 large yellow onions, sliced thinly
2 Tablespoons olive oil
Splash of balsamic vinegar
1/2 cup sun dried tomatoes, chopped
1/2 cup Parmesan cheese, grated
4 cloves garlic, chopped
Salt and pepper
- Combine the dissolved yeast with olive oil, 1/2 cup water and salt. Slowly add flour until dough is no longer too sticky to work with. Knead dough for 6 minutes until elastic. Place in warm place for one hour. Knead again and roll into a rectangle 1/4' thick and fit into a 12' by 18' baking sheet. Poke dough with fingers to roughen surface. Mix the 1/2 cup olive oil and garlic together and brush on dough. Heat 2 Tablespoons olive oil over medium heat. Add onions and cook slowly until caramelized, stirring frequently. Add the vinegar. Season with salt and pepper.
- Sprinkle topping on focaccia after topping cools. Cover focaccia with caramelized onions. Bake in 400ø oven for 20 minutes or until golden. Dust on Parmesan cheese.
Submitted by:
Michael Mondavi '66
