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Name: Caramelized Onion Focacia
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 c Chopped yellow onions; 2 tb olive oil; Salt; Black Pepper freshly ground

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INGREDIENTS

2 c Chopped yellow onions
2 tb olive oil
Salt
Black Pepper ; freshly ground

INSTRUCTIONS

MMMMM-----------------------FOR THE DOUGH---------------------------- 1 Envelope active dry yeast; -(1/4-ounce) 1 tb Sugar 1 tb Minced garlic 1/4 c Plus 3 tablespoons olive oil 1 c Warm water; (about 110(F.) 1 ts Salt 3 1/2 c All-purpose flour 3 tb Kosher salt Preheat the oven to 350F. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. saute until caramelized, about 15 minutes, stirring occasionally. Remove from the heat and cool completely. Using an electric mixer with a dough hook, whisk the yeast, sugar, garlic, 2 tablespoons of the olive oil, warm water , and caramelized onions together for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with 1 teaspoon of the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Grease a half baking sheet pan (17 x 12) with 2 teaspoons of the oil. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Brush the dough with remaining 1/4 cup of the olive oil. Sprinkle the dough with kosher salt and coarse black pepper. Lightly cover the pan with plastic wrap and let the dough rest for 1 hour. Bake the dough for 30-35 minutes or until the dough is golden brown. Slice the bread into individual pieces or into sandwich slices. Yields: 24 individual pieces or 12 sandwich slices Yields: 12 to 15 servings Per serving: 2034 Calories (kcal); 32g Total Fat; (14% calories from fat); 52g Protein; 379g Carbohydrate; 0mg Cholesterol; 19082mg Sodium Food Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C58 Converted by MM_Buster v2.0n.

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Caramelized Onion Focacia

2 c Chopped yellow onions
2 tb olive oil
 Salt
 Black Pepper freshly ground

MMMMM-----------------------FOR THE DOUGH----------------------------      1    Envelope active dry yeast;           -(1/4-ounce)      1 tb Sugar      1 tb Minced garlic    1/4 c  Plus 3 tablespoons olive oil      1 c  Warm water; (about 110(F.)      1 ts Salt  3 1/2 c  All-purpose flour      3 tb Kosher salt   Preheat the oven to 350F.    In a large saute pan, over medium heat, add the oil. When the oil is  hot, add the onions. Season with salt and pepper. saute until  caramelized, about 15 minutes, stirring occasionally. Remove from the  heat and cool completely.    Using an electric mixer with a dough hook, whisk the yeast, sugar,  garlic, 2 tablespoons of the olive oil, warm water , and caramelized  onions together for 2 minutes to dissolve the yeast. Add the salt and  flour. With the mixer on low, mix until the dough starts to come  together. Increase the speed to medium-high and mix until the dough  comes away from the sides of the bowl and crawls up to dough hook.  Grease a mixing bowl with 1 teaspoon of the oil. Place the dough in  the greased bowl and turn once. Cover the bowl with plastic wrap and  place in a warm, draft free place until the dough doubles in size  about 1 1/2 hours.    Grease a half baking sheet pan (17 x 12) with 2 teaspoons of the oil.  Turn the dough out onto a baking sheet. Punch the dough down and  press the dough out to form the pan.    Brush the dough with remaining 1/4 cup of the olive oil. Sprinkle the  dough with kosher salt and coarse black pepper. Lightly cover the pan  with plastic wrap and let the dough rest for 1 hour. Bake the dough  for 30-35 minutes or until the dough is golden brown.    Slice the bread into individual pieces or into sandwich slices.    Yields: 24 individual pieces or 12 sandwich slices    Yields: 12 to 15 servings        Per serving: 2034 Calories (kcal); 32g Total Fat; (14% calories from  fat); 52g Protein; 379g Carbohydrate; 0mg Cholesterol; 19082mg Sodium  Food Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0  Fruit;    5 1/2    Fat; 1 Other Carbohydrates    Recipe by: EMERIL LIVE SHOW #EM1C58      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 1 servings

Calories: 61
Calories from Fat: 61 (100%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 6.4mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 61

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