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Onion Focaccia

Before you jump to Onion Focaccia recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is actually clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is not really that tough. It's concerning being functional, usually.

We hope you got benefit from reading it, now let's go back to onion focaccia recipe. You can have onion focaccia using 8 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Onion Focaccia:

Get 3 tablespoons of plus 1 teaspoon extra virgin olive oil.
Provide 2 pounds of homemade or store- bought pizza dough (I use i large can of Pillsbury which works great and less hassle).
Prepare 5 of large red onions, thinly sliced.
Take of Coarse salt and ground pepper.
Take 1 tablespoon of cider vinegar.
Take 1/2 cup of grated Pecorino Romano.
Prepare 1/2-1 teaspoon of redpepper flakes.
Prepare 3/4 cup of pitted black Calmata olives, coarsely chopped.

Steps to make Onion Focaccia:

Preheat oven to 425 degrees. Coat an 11 by 17 inch rimmed baking sheet with 2 tablespoons oil. Place dough on sheet, stretching to fit (if dough springs back, let rest 20 minutes and repeat). Drizzle edges with 1 tablespoon oil. Cover with plastic wrap and let sit 15 minutes (no need to cover if you're using Pillsbury - just follow instruction on can)..
Meanwhile, in a large skillet, heat 1 teaspoon oil over mediumhigh. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and golden brown in spots, about 12 minutes. Add vinegar and black olives and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
Top the dough with browned onions and red pepper flakes. Bake until golden brown around edges, about 30 minutes (10 if using Pillsbury - read instructions on can). Let cool on sheet 5 minutes. Sprinkle with the grated cheese. Cut into 20 pieces and serve warm or at room temperature. Enjoy!!.
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Divide the onion and the tomato toppings over two thirds of the focaccia. Rustle up a rustic focaccia bread and try our fabulous flavour variations. Add a dollop of pesto, garlic and chilli, carmelised onion or fresh herbs for a sharing treat. Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead the dough in the bowl.

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