Who doesn't love Focaccia!?!? There are many different versions out there, I'm sure...but here's a simple one to start with. If you can't find Tuscan Herbs, substitute your favorites---a classic is rosemary in this bread. When it's done, eat it as an appetizer OR do as I do and substitute for boring bread when making a sandwich----takes it to a whole new level!
Carmelized Onion Focaccia
1/4 C. canola oil, divided
2 C chopped onion
1/4 tsp. salt
1/8 tsp. ground black pepper
5 Tbsp. water, divided
1 Tsp. yellow cornmeal
1 (16 oz.) pkg. hot roll mix *I recommend Pillsbury Hot Roll Mix
1 1/4 C hot water (120 to 130 degrees)
2 tsp. dried Tuscan seasoning *McCormick makes a Tuscan Seasoning Blend
In a medium skillet, heat 1 Tbsp. oil over medium high heat. Add onion; cook for 4 minutes, or until lightly browned, stirring occasionally. Reduce heat to medium-low; sprinkle with salt and pepper, and slowly stir in 2 Tbsp. water. Cook, stirring occasionally, until deep golden brown and tender, about 15 minutees. (Stir in remaining 3 Tbsp. water, 1 Tbsp. at a time, occasionally, to prevent onions from sticking to the pan, if necessary.) Cool completely.
Preheat oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray; sprinkle with cornmeal. In a large bowl, combine contents of hot roll mix and yeast packet included in the mix, hot water, 2 Tbsp. oil, and Tuscan seasoning. Stir until dough pulls away from sides of bowl. With greased or floured hands, shape dough into a ball. Turn dough out onto a lightly floured surface. Knead dough for 5 minutes, or until smooth. Cover dough with a large bowl; let stand for 5 minutes.
Using hands, pat dough into a 12-inch circle on prepared pan (a pizza pan would work FAB for this)
Loosely cover; let rise in a warm place (80 to 85 degrees) free from drafts, for 20 minutes, or until puffy. Uncover dough; brush with remaining 1 Tbsp. oil. Sprinkle with caramelized onions. Gently press surface of dough with fingertips at intervals to create indentations.
Bake for 25 minutes, or until lightly browned. Let cool completely on a wire rack, about 1 hour.
Makes 8 servings