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Caramelized-Onion Focaccia

  • Prep 35 min
  • Total 2 hr 45 min
  • Servings 8

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

Ingredients

Dough

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

Onion Topping

1/4
cup butter
4
large onions, sliced
3/4
cup shredded mozzarella cheese (3 ounces)
2
tablespoons grated Parmesan cheese

Steps

Hide Images
  • 1
    Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
  • 2
    Select Dough/Manual cycle. Do not use Delay cycle.
  • 3
    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.
  • 4
    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.
  • 5
    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 Information

Nutrition Facts

Serving Size: 1 Slice
Calories
280
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
420mg
18%
Potassium
160mg
5%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
8%
Sugars
5g
Protein
8g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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