Caramelized Onion Focaccia with Oil Cured Olives

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Ingredients:

Focaccia
2 ½ cups flour, plus more for kneading
1 – 1/4oz packet dry active yeast (2 Tbsp)
1 teaspoon salt
Sprinkle of sugar (1/8 tsp)
1 cup warm water
¼ cup DeLallo Extra Virgin Olive Oil

Topping:
2 pound onions, about 4 large onions, sliced very thin
Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
½ cup DeLallo Oil-Cured Olives, pitted

Directions:

In a large bowl, mix together flour, yeast, salt, and sugar.  Add the warm water and mix together to combine.

Start to slowly add the olive oil.  Fold the dough into itself, punch down, fold into itself again and knead.  Continue this process of folding and punching down while adding flour to the bottom of the dough ball to prevent sticking to the bowl as needed, about 10 minutes.  The dough should be very moist and sticky at this point.

Cover the bowl with plastic wrap and let the dough rise in a draft-free place at room-temperature until doubled in size, about 1 hour.  Remove the plastic, sprinkle with flour, punch down and fold into itself a couple times more.  Cover and allow to rest while you begin to prepare your toppings, about 15 minutes.

Heat butter in a heavy skillet over medium-low heat until it shimmers, then cook onions with salt and pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.

Generously grease 2 - 10” x 10” baking pans.  Divide the dough into two pieces and press each piece into a pan, stretching the dough to fit into all the corners evenly.

Cover the dough with caramelized onions and olives.  Drizzle with olive oil. Heat over to 450 degrees.  Bake the focaccia about 30 minutes or until the top and bottom crust turn golden brown.   Transfer to a cooling rack.  Cut into pieces and serve at room temperature.

Makes 2- 10” square focaccia Send to friend Printer-friendly version