Tomato Focaccia W/caramelized Onions
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 2/3 c Parmesan cheese; grate
- 16 oz Loaf frozen bread dough; thaw
- 2 tb Fresh rosemary; chop or
- 1/4 ts Salt
- 8 oz Jar oil-pk sun-dried tomatoes; drain, save oil
- 3 c Onions; slice
- 2 ts Dried rosemary; crumble
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 425~F. Grease 13x9 baking pan. On lightly floured surface, roll and stretch dough to fit into pan; place in prepared pan. Cover with plastic wrap and set aside in warm place 45 minutes or until doubled in size. Meanwhile, in large skillet, over low heat, heat 2 tb reserved oil. Add onions; cook about 30 minutes, or until golden brown, stirring occasionally. Stir in salt; set aside. Brush top of dough with remaining oil; spoon onions on top and sprinkle with rosemary. Arrange tomatoes over onions; sprinkle with cheese. Bake in center of oven 35 to 40 minutes, or until springy to the touch and bread is brown around the edges. (During last 15 minutes, cover lightly with foil to prevent overbrowning, if necessary.) To serve, cut into squares while warm. Source: Woman's Day Holiday Baking Magazine - Volume IV, Number 4.
- MC formatted and busted by Martha Hicks 4/98
- Apr 9, 1998
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon