Tomato and Parmesan Focaccia with Caramelized Onions

Name: Tomato and Parmesan Focaccia with Caramelized Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoon dried basil; 2 teaspoons package dry yeast (about; 350 grams 3/4 cups all-purpose flour (about , divided; 59 milliliters thinly sliced fresh basil; 1 Tbsp olive oil; 2 Tbsps olive oil; 43 grams 1/3 cup (about grated fresh Parmesan cheese; 1 teaspoons salt; 1 teaspoon salt; 1 teaspoon sugar; 2 inches 12 -thick) slices tomato; 237 milliliters warm water (100° to 110°); 59 milliliters yellow cornmeal; 946 milliliters thinly sliced yellow onion

Tomato and Parmesan Focaccia with Caramelized Onions might be a good recipe to expand your bread recipe box. This recipe serves 16. One serving contains 146 calories, 5g of protein, and 4g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a very budget friendly recipe for fans of Mediterranean food. If you have parmesan cheese, basil, warm water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare dough, combine first 4 ingredients in a large bowl, stirring to dissolve yeast; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Equipment you will use

Measuring Cup

Knife

Bowl

Add 2 1/2 cups flour, cornmeal, and 1 teaspoon salt to yeast mixture; stir well to combine. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Ingredients you will need

Cornmeal

Dough

All Purpose Flour

Yeast

Salt

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour and 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Bowl

To prepare topping, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, dried basil, 1/2 teaspoon salt, and pepper; cook 20 minutes or until onion is golden, stirring occasionally. Cool.

Ingredients you will need

Dried Basil

Pepper

Onion

Salt

Arrange tomato slices between several layers of paper towels.

Ingredients you will need

Tomato Slices

Equipment you will use

Paper Towels

Let stand 10 minutes, pressing down occasionally.

Uncover dough. Punch dough down; cover and let rest 5 minutes. Pat dough into an even layer in a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 30 minutes.

Ingredients you will need

Cooking Spray

Dough

Jelly

Punch

Roll

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Frying Pan

Preheat oven to 42

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Oven

Uncover dough. Arrange onion mixture over dough, leaving a 1/2-inch border. Top with tomato slices; sprinkle with cheese.

Ingredients you will need

Tomato Slices

Cheese

Dough

Onion

Bake at 425 for 23 minutes or until browned.

Equipment you will use

Oven

Sprinkle with fresh basil. Cool at least 10 minutes before serving.

Ingredients you will need

Fresh Basil

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoon

dried basil 2teaspoons

package dry yeast (about 350grams

3/4 cups all-purpose flour (about , divided 59milliliters

thinly sliced fresh basil 1Tbsp

olive oil 2Tbsps

olive oil 43grams

1/3 cup (about grated fresh Parmesan cheese 1teaspoons

salt 1teaspoon

sugar 2inches

12 -thick) slices tomato 237milliliters

warm water (100° to 110°)59milliliters

yellow cornmeal 946milliliters

thinly sliced yellow onion

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Piccini Chianti Classico. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 10 dollars per bottle.