Caramelized onion focaccia with rosemary and goat cheese - Everything Anna

Caramelized onion focaccia with rosemary and goat cheese

An addictive flatbread with the addition of soft, crumbled goat cheese makes it party-ready!
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Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings

Ingredients

  • 1 diced yellow onion
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 stems fresh rosemary, chopped, divided
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 1/4 teaspoons dry active yeast
  • 3 cups all-purpose our
  • 1 teaspoon coarse salt, divided
  • 1/2 cup goat cheese, crumbled

Preparation

In sauté pan over medium-low heat, caramelize onion in 1 1/2 tablespoons olive oil for 15 minutes. Stir in 1 stem chopped rosemary. Set aside to cool.

In bowl of stand mixer fitted with dough hook, place water, sugar and yeast and allow yeast to activate for about 10 minutes. Add our, 1/2 teaspoon salt, yeast, reserved onion mixture, 1 1/2 tablespoons olive oil and mix for about 10 minutes until well- kneaded. Place in lightly oiled bowl, cover and let rise until double, about 1 1/2 hours. Punch down and press into a 10x14-inch rimmed baking sheet. Drizzle remaining olive oil, stretch to the edges and dimple the surface. Allow to rise for another 45 minutes and sprinkle with crumbled goat cheese, the remaining coarse salt and rosemary.

Preheat oven to 400°F and bake for 20-30 minutes, until golden brown.