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Rosemary Focaccia with Caramelized Onions and Black Olives

Thursday Jan 17 2013

Posted in Party Menus, Party Recipes

Rosemary Focaccia with Caramelized Onions and Black Olives

 

I’ve raved about the joys of focaccia here before and with good reason. Besides the fact that it’s easy to make and beautiful, it’s extremely versatile, making a great appetizer, accompaniment to a soup and salad luncheon, or alongside a pasta dinner.

I showed you how to make it from scratch here. Today we’re doing the shortcut version using store-bought pizza dough. You can find balls of pre-made pizza dough in the refrigerated section of your grocery store. Whole Foods carries a particularly good multi-grain whole wheat dough, but I made the one in the photo with plain old white dough.

Use these topping ideas as a springboard for your own creations. Substitute whatever herbs you like, or switch out the caramelized onions for sautéed sliced mushrooms. Other topping choices include cubed pancetta, roasted red pepper slices, chopped walnuts, or oil-packed sun-dried tomatoes.

Or, go traditional, adding just a drizzle of olive oil and a sprinkling of coarse salt.

THE RECIPE

1. On a greased baking sheet, use your hands to stretch or press pizza dough into a 1-inch thick oval. Spray a large piece of plastic wrap with cooking spray and loosely cover the dough, sprayed side down. (This will keep the dough from sticking to the plastic as it rises.) Let rise until doubled in size, about an hour.

2. Preheat the oven to 400 degrees. Remove plastic wrap and press pitted whole black olives into the dough, about 2 inches apart.

3. Lightly brush the dough with olive oil. Bake for 20 minutes. Remove from the oven and spoon on some caramelized onions. Drizzle with more olive oil and sprinkle on a handful of chopped fresh rosemary. Return to the oven and bake for 8 to 10 minutes more, until bread is golden brown. Serve warm.

NOTE: Click here for a refresher on how to make caramelized onions.

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