Best Caramelized Onion Focaccia Recipes

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CARAMELIZED-ONION FOCACCIA



Caramelized-Onion Focaccia image

Love caramelized onions? Then this is the focaccia for you! Topped with mozzarella, caramelized onions and Parmesan cheese, it's an Italian-inspired delight.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h45m

Yield 8

Number Of Ingredients 10

3/4 cup water
2 tablespoons olive or vegetable oil
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1/4 cup butter
4 large onions, sliced
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated Parmesan cheese

Steps:

  • Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
  • Select Dough/Manual cycle. Do not use Delay cycle.
  • Grease cookie sheet. Pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.
  • Meanwhile, melt butter in 12-inch skillet over medium heat. Cook onions in butter 25 to 30 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
  • Heat oven to 400°F. With fingertips or handle of wooden spoon, make deep depressions in dough at 1-inch intervals . Spread onions over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie sheet to cooling rack. Serve warm. Cut into wedges or squares.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 5 g, TransFat 0 g

CARAMELIZED ONION FOCACCIA ( BREAD MACHINE)



Caramelized Onion Focaccia ( Bread Machine) image

This recipe is very easy and very tasty! I don't remember where it came from originally, but I have been making it for several years. Preparation time does not include the time it takes for the dough in the bread machine.

Provided by Lvs2Cook

Categories     Yeast Breads

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup water
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
3/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded
3 tablespoons butter
2 medium onions, sliced
2 garlic cloves, minced

Steps:

  • Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting.
  • When dough is finished, grease cookie sheet.
  • Pat dough into twelve-inch circle on sheet.
  • Cover and let rise in warm place about 30 minutes or until almost double.
  • Prepare onion topping.
  • Heat oven to 400º.
  • Make deep depression in dough at one inch intervals with finger or handle of wooden spoon.
  • Spread topping over dough.
  • Sprinkle with cheeses.
  • Bake 15 to 20 minutes or until edge is golden brown.
  • Cut into wedges, serve warm.
  • Onion topping: melt margarine in skillet over medium-low heat.
  • Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

CARAMELIZED ONION FOCACCIA ( BREAD MACHINE) RECIPE - (4.4/5)



Caramelized Onion Focaccia ( Bread Machine) Recipe - (4.4/5) image

Provided by Addie

Number Of Ingredients 15

DOUGH:
3/4 cup water
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
...................................
3/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded
..................................
ONION TOPPING:
3 tablespoons butter
2 medium onions, sliced
2 garlic cloves, minced

Steps:

  • Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting. When dough is finished, grease cookie sheet. Pat dough into twelve-inch circle on sheet. Cover and let rise in warm place about 30 minutes or until almost double. Prepare onion topping. Heat oven to 400º. Make deep depression in dough at one inch intervals with finger or handle of wooden spoon. Spread topping over dough. Sprinkle with cheeses. Bake 15 to 20 minutes or until edge is golden brown. Cut into wedges, serve warm. ONION TOPPING: Melt margarine in skillet over medium-low heat. Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized. ........................ REVIEWS: If you love caramelized onions and good bread, this is the recipe for you! Delicious and fluffy bread with an amazing onion topping. Very filling, could make a great meal with soup and a salad. FANTASTIC! Made exactly as written except I added 1 tsp. dried rosemary to the dough ingredients. This is the lightest, fluffiest foccacia bread I have ever had...will use again as a pizza dough base. Thanks so much for sharing!! I have made foccacia in the past, but this recipe is delicious. The dough was easy to work with and the bread was lovely and moist. Like other reviewers, my onions had been too fine and were overdone by the end of cooking. I drizzled the hot bread with some olive oil before serving with spaghetti and meatballs. Next time I will try adding the onions nearer the end of cooking. Whole family loved this and have requested that it be made again soon. I made this with the onion topping to start with. I should have sliced the onions, as in your recipe, instead of chopping them. By the time I had caramelised them and then they baked on top of the bread, there wasn't much substance to the onion! I had chopped them too finely. I doubled the recipe and made two batches for my cooking class and we tried all sorts of toppings; garlic and thyme, olives, sun-dried tomatoes. All wonderful. This was so easy and so good! I will be using this frequently. Can't wait to try this with other toppings as well. Thanks! My first Foccacia bread and I love it. Made it as directed first time & was great. Next time I made a pizza with onion, mushroom, red pepper & pineapple. Wonderful!! Thanks so much for a great recipe. This was incredibly easy and good. I will only make foccacia dough this way from now on. I put the cookie sheet on top of my pizza stone and the crust was perfect. Can't wait to make it again and try other toppings. This is an awesome bread, and has become one of our regular recipes around here. I usually sprinkle a little garlic salt on it and add some olives. I like to use sweet onions, and I cook them on a med-low heat the whole time the doubh is going. Too good! I have already made it twice in the past 3 days. I used red onion both times and a few mushrooms the second time around. It is yummmmmy! We all ate it as it is-couldn't wait to make anything else with it. Fabulous recipe! Thanks for submitting. 5+ stars. I let my onions cook on the stove for close to an hour so that they were very carmelized. The dough was beautiful to work with. Something I learned from a TV food show was to grease the cookie sheet with olive oil. I used fresh mozzarella. Everything went together so well. Oh, the flavor! Oh Man this was great, even with my mistakes. I forgot to make the depressions in the dough and it turned out like a wonderful pizza. The dough is really sticky, so I had to flour my hands in order to spread it out. I added a some Itialin seasoning, some paprika and a little extra cheese and mine was done in exactly 15 minutes. What a wonderful bread this is. Thanks so much. My first Foccacia, but not my last. I chose this recipe after seeing SueL's photo and am so happy I did. This was so easy to make & we enjoyed the bread very much. Thanks for sharing a recipe I will use again. Easy and delicious! I loved the flavor the caramelized onions gave. Very savory! I also added a pinch of dried herbs to the topping before baking. Great recipe - thanks for posting!

MINI CARAMELIZED ONION FOCACCIA



Mini Caramelized Onion Focaccia image

Provided by Dave Lieberman

Time 2h5m

Yield 12 mini focaccias

Number Of Ingredients 15

3/4 cup warm water (105 to 115 degrees F)
1 package active dry yeast
1/2 teaspoon superfine or regular granulated sugar
2 tablespoons butter, melted in microwave for 1 minute
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1/3 cup extra-virgin olive oil
3 large red onions, peeled and sliced about 1/2-inch thick
Kosher salt
1 tablespoon sherry vinegar
1 tablespoon honey
Cornmeal, for dusting baking sheets
1/4 cup extra-virgin olive oil, for brushing
About 20 sprigs fresh thyme, leaves picked
4 ounces firm plain goat cheese, roughly crumbled, refrigerated until ready to use

Steps:

  • For dough:
  • Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
  • Whisk 1 1/4 cups flour and salt together in a medium bowl. Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. Mix until incorporated. Add more flour, a little at a time, if dough is too wet.
  • Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Divide dough into 12 equal pieces; roll each into a ball. Place on a flour-dusted baking sheet; cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 to 60 minutes. (Dough can be made up to this point 1 day ahead. Keep covered and refrigerate.)
  • For caramelized onions:
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion slices to skillet and season with 1/2 teaspoon kosher salt. Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Season, to taste, with salt.
  • Remove skillet from heat and cool. (Onions can be prepared up to 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 450 degrees F.
  • Sprinkle 2 baking sheets lightly with cornmeal. Roll out each dough ball to 3 to 4-inch rounds. Transfer 6 rounds to each prepared baking sheet. Pierce dough all over with fork. Brush generously with extra-virgin olive oil. Arrange onions evenly atop each round, leaving 1/4-inch plain border. Top with thyme leaves. Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes. Sprinkle crumbled goat cheese on top of each mini focaccia. Transfer to serving platter and serve immediately.

CARAMELIZED ONION FOCACCIA



Caramelized Onion Focaccia image

For a melt-in-your-mouth experience, top pizza crust with sweet cooked onions and your favorite cheese. The result is a focaccia-style snack that's fantastic. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Time 1h

Yield 15 servings.

Number Of Ingredients 9

3 large sweet onions, thinly sliced
2 tablespoons brown sugar
1 tablespoon Marsala wine or apple juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese

Steps:

  • In a large skillet, cook the onions, brown sugar, wine, salt and pepper in butter over medium-low heat for 30-40 minutes or until onions are caramelized, stirring frequently., On a greased baking sheet, roll out pizza crust into a 13-in. x 10-in. rectangle. Brush with oil. Top with onions and cheese. , Bake at 400° for 15-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 246mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

CARAMELIZED ONION-TOMATO FOCACCIA



Caramelized Onion-Tomato Focaccia image

Fontina cheese, arugula and juicy organic tomatoes dress up focaccia bread in this tasty appetizer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 16

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon butter
1 large onion, cut in half, thinly sliced
1 focaccia bread (10 to 12 inch)
1 cup shredded fontina cheese (4 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1/2 cup chopped arugula

Steps:

  • Heat oven to 350°F. In 10-inch skillet, heat oil and butter over medium heat. Add onion; cook 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
  • On ungreased cookie sheet, place focaccia. Sprinkle 3/4 cup cheese on focaccia. Top with onion and tomatoes; sprinkle with remaining 1/4 cup cheese.
  • Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

MINI CARAMELIZED ONION FOCACCIA



Mini Caramelized Onion Focaccia image

From Foodtv.com Good Deal with Dave Lieberman. Caramelized onion and goat cheese on a simple, homemade bread round.

Provided by KelBel

Categories     Cheese

Time 2h

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup warm water
1 (1/4 ounce) package active dry yeast
1/2 teaspoon sugar
2 tablespoons butter, melted
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1/3 cup extra virgin olive oil
3 large red onions, peeled and sliced about 1/2-inch thick
kosher salt
1 tablespoon sherry wine vinegar
1 tablespoon honey
cornmeal
1/4 cup extra virgin olive oil
20 sprigs fresh thyme, leaves picked
4 ounces goat cheese, roughly crumbled

Steps:

  • For dough:
  • Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
  • Whisk 1 1/4 cups flour and salt together in a medium bowl. Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. Mix until incorporated. Add more flour, a little at a time, if dough is too wet.
  • Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes.
  • Divide dough into 12 equal pieces; roll each into a ball. Place on a flour-dusted baking sheet; cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 to 60 minutes. (Dough can be made up to this point 1 day ahead. Keep covered and refrigerate.)
  • For caramelized onions:
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion slices to skillet and season with 1/2 teaspoon kosher salt.
  • Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Season, to taste, with salt.
  • Remove skillet from heat and cool. (Onions can be prepared up to 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 450 degrees F.
  • Sprinkle 2 baking sheets lightly with cornmeal.
  • Roll out each dough ball to 3 to 4-inch rounds. Transfer 6 rounds to each prepared baking sheet. Pierce dough all over with fork. Brush generously with extra-virgin olive oil.
  • Arrange onions evenly atop each round, leaving 1/4-inch plain border. Top with thyme leaves. Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes.
  • Sprinkle crumbled goat cheese on top of each mini focaccia. Transfer to serving platter and serve immediately.

Nutrition Facts : Calories 234, Fat 15.5, SaturatedFat 4.7, Cholesterol 12.6, Sodium 161.6, Carbohydrate 19.8, Fiber 1.1, Sugar 3.5, Protein 4.5

CARAMELIZED-ONION FOCACCIA WEDGES



Caramelized-Onion Focaccia Wedges image

These cheesy sandwich wedges offer a new dimension to plain ol' grilled cheese sandwiches!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 4

3 tablespoons butter or margarine
2 medium onions, sliced
8 slices (1 ounce each) provolone or Colby-Monterey Jack cheese
1 round focaccia bread (10 to 12 inches in diameter), cut horizontally in half

Steps:

  • Melt butter in 10-inch skillet over medium-low heat. Cook onions in butter 15 to 20 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
  • Heat oven to 350°F. Place half of the cheese on bottom half of focaccia. Top with onions and remaining cheese. Replace top of focaccia. Wrap tightly in aluminum foil. Bake 15 to 20 minutes or until cheese is melted. Cool 5 minutes. Cut into wedges.

Nutrition Facts : Calories 355, Carbohydrate 36 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg

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