The Pioneer Woman Tasty Kitchen
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Focaccia with Caramelized Onion, Tomato & Rosemary

4.91 Mitt(s) 11 Rating(s)11 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 5

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Level: Intermediate

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Description

This recipe was inspired by an impromptu cooking lesson with an Italian grandmother in Italy. I hope she would approve.

Ingredients

  • 1 package (1/4 Oz. Packet) Dry Yeast
  • 1 cup Warm Water
  • 1 teaspoon Honey
  • 2-½ cups All-purpose Flour
  • ½ cups Plus 1 Tablespoon Olive Oil, Divided
  • 2 teaspoons Kosher Salt, Divided
  • 1 whole Large Onion, Thinly Sliced
  • 1 whole Medium Tomato, Cut Into 1/4-inch Slices
  • 2 sprigs Rosemary, Needles Removed From Stem
  • ⅓ cups (packed) Finely Grated Parmesan Cheese

Preparation

In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Preheat oven to 450 degrees F.

Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.

Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.

Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and the remaining salt. Drizzle with the remaining 2 tablespoons olive oil.

Bake until the focaccia is golden brown, about 20 minutes. Remove from the oven and allow to cool on a rack. Cut into pieces and serve.

11 Comments

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lindsayjd on 4.6.2011

this is SO good and so easy!

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blondierunner on 3.25.2011

This looks so yummy! I think I will try it with whole wheat flour and fresh basil!

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cookincanuck on 3.1.2011

I just wanted to thank everyone for the kind comments and generous reviews for this recipe. It warms my heart that so many of you tried this focaccia and enjoyed it so much.

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lesia on 2.26.2011

Yum! Can’t wait to try this, looks amazing

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mommiecooks on 2.24.2011

Just gorgeous Dara! What time’s dinner?

11 Reviews

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urszula on 12.7.2013

It’s great recipe! Just made it. Taste wonderfully.
Thanks for shearing recipe

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sk1svsu on 11.7.2011

This was incredible! I overcooked it a bit I think but only around the edges. Next time I’ll try it at a lower temp. Thanks for the GREAT recipe! I will definitely make this again!!!!

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on 10.12.2011

I followed the recipe to a T and I think it is the best focaccia ever! I don’t even like tomatoes and I thought they were outstanding on this! All of the toppings were superb! Will definitely be making this again and again!

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pettcl on 9.6.2011

Pretty good! I found that the bread cooked 5 mins less than quoted and got real crunchy (and a tad too dark) on the edges, but that was my doing…I think parts of it were too thinly spread out on the cookie sheet, so watch out! It got great reviews from my family for Labor Day though. :) Hopefully next time I try it I’ll get it just right and my opinion will improve to 5 mitts.

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betny on 3.22.2011

Yummm! My husband and I ate an embarrassing amount of this (alongside Tortellini Soup by The Well-Fed Newlyweds). I only had sun-dried tomatoes and they got kind of blackened, so I can’t wait to try it with a real one!

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