You’ve Never Had Onions Like This!

I do not believe my kids realize how many things I add onions to. I use them in a lot of cooking, because they add such a great flavor to so many foods. Rather than an ode to Onions for my last letter O post, something Cathy (A Life Less Sweet) has already done this week, I decided to share an amazing recipe we prepared and ate at the Bosch event I attended this week. Although I promised my new trainer I’d stay away from the bread on this small trip, I think she’ll understand, considering how amazing this bread was!!

ROSEMARY FOCACCIA W/OLIVES & ONIONS

Dough:

Topping:

Combine water, yeast and sugar in a small bowl; stir with a fork until yeast is dissolved. Let stand 5-10 minutes.

Place 2½ cups of the flour and remaining dough ingredients in a bowl of an electric mixer. Add liquid ingredients. Mix with dough hook attachment on #2 speed for 5 minutes. Add additional flour if dough is sticky when touched. Place dough in an oiled bowl, turning dough over so that oiled side is on top. Cover with plastic wrap and let rise until doubled, about 1-1½ hours.

Oil a 15” x 10” non-stick jelly roll pan with 1 Tbsp. oil. Oil hands and press dough into pan. Cover loosely with plastic wrap and let rest for 30 minutes. Preheat Bosch oven on Pizza Mode set at 425º.

When dough is slightly puffy, sprinkle evenly with Parmesan cheese. Lightly smash each olive between fingers and press down into dough. Toss onion rings with remaining ¼ cup oil and press into dough firmly, making sure to distribute rings evenly. Bake on the pizza stone for 15-20 minutes or until golden brown.

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May 13, 2011 • Tags: Onions • Posted in: Diet Reviews

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