Tomato focaccia w/caramelized onions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -dorothy cross; (tmpj72b) | ||
| 16 | ounces | Loaf frozen bread dough; thaw |
| 8 | ounces | Jar oil-pk sun-dried tomatoes; drain, save oil |
| 3 | cups | Onions; slice |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Fresh rosemary; chop or |
| 2 | teaspoons | Dried rosemary; crumble |
| ⅔ | cup | Parmesan cheese; grate |
Directions
Preheat oven to 425~F. Grease 13x9 baking pan. On lightly floured surface, roll and stretch dough to fit into pan; place in prepared pan. Cover with plastic wrap and set aside in warm place 45 minutes or until doubled in size. Meanwhile, in large skillet, over low heat, heat 2 tb reserved oil.
Add onions; cook about 30 minutes, or until golden brown, stirring occasionally. Stir in salt; set aside. Brush top of dough with remaining oil; spoon onions on top and sprinkle with rosemary. Arrange tomatoes over onions; sprinkle with cheese. Bake in center of oven 35 to 40 minutes, or until springy to the touch and bread is Šbrown around the edges. (During last 15 minutes, cover lightly with foil to prevent overbrowning, if necessary.) To serve, cut into squares while warm. Source: Woman's Day Holiday Baking Magazine - Volume IV, Number 4.
MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 9, 1998