Caramelized Onion & Rosemary Focaccia

Caramelized Onion & Rosemary Focaccia - AmandasCookin.comWith as much bread as I have baked you would think that I’d have made a focaccia by now. But no. Not until yesterday when I decided that the gloomy day outside my kitchen window was perfect bread baking weather. Well, focaccia baking weather that is.

Caramelized Onion & Rosemary Focaccia - AmandasCookin.comI had been meaning to try this seemingly simple Rosemary Focaccia recipe from Sargento, especially since I already had the mozzarella cheese on hand. They suggest using Shredded Parmesan Cheese but I had their Italian Pasta cheese left over from my 7 Cheese Garlic Spread, so I used that instead.

Their recipe calls for a pound of frozen bread dough, but I made my pizza dough instead and measured out a pound to use for this. It worked beautifully! I’m sure if you have a favorite bread or pizza dough it would work just fine too.

Caramelized Onion & Rosemary Focaccia steps - AmandasCookin.comThe instructions said to bake for 18 minutes. Mine baked for 15 and was a bit on the done side, but that could have been because I use a ManPans pizza pan, which really retains heat. I’ve adjusted the instructions to say 12-18 minutes, start checking at 12!

ANOTHER DELICIOUS IDEA >>  Partybrot - German party bread

This tasted great and it was really easy to make. I could definitely see adapting this for other ingredients. :) Enjoy!

5 from 1 reviews
Caramelized Onion & Rosemary Focaccia
  1. Heat oil in large skillet over medium heat. Add onions, cook 18 minutes or until carmelized and golden brown; stirring frequently. Stir in garlic and rosemary; cook 1 minute.
  2. Pat or roll dough onto greased baking sheet forming a 12-inch circle; let rise in warm place 10 minutes.
  3. Make impressions with your fingers in surface of dough and spread evenly with onion mixture. Top with cheeses.
  4. Bake in preheated 400°F oven 18 minutes or until golden brown. Cut into wedges or sticks; serve warm or at room temperature.

Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>