Asiago and Balsamic Carmelized Onion Focaccia

By VegasBartender

This bread complements poultry and pork.
Calories: 160 (23% from fat)
Fat: 4.1g (sat 1.3g, mono 1.7g, poly 0.4g)
Protein: 4.6g
Carb: 26g
Fiber: 1g
Chol: 5mg
Iron: 1.5mg
Sodium: 288mg
Calc: 46mg

Ingredients

• 2 Tbsp plus 2 tsp EVOO, divided
• 1 c chopped onion
• 2 Tbsp honey, divided
• 1/4 tsp dried thyme
• 2 Tbsp balsamic vinegar
• 1 1/2 tsp salt, divided
• 1 package dry yeast (about 2 1/4 tsp)
• 1 1/4 c warm water (100°-110°)
• 3 3/4 c all-purpose flour (about 17 oz.), divided
• Cooking spray
• 3/4 c (3 oz.) grated fresh Asiago cheese

Preparation

Step 1

1. Heat 2 tsp oil in a nonstick skillet over medium-high heat. Add onion, 1 Tbsp honey, and thyme; cook 5 minutes or until browned, stirring occasionally. Remove from heat; stir in vinegar and 1/2 teaspoon salt. Cool completely.

2. Dissolve yeast and remaining 1 Tbsp honey in 1 1/4 cups warm water in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add onion mixture, remaining 2 Tbsp oil, remaining 1 1/4 tsp salt, and 3 1/2 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 Tbsp at a time, to prevent dough from sticking to hands.

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Gently press dough into a 15x10" jelly-roll pan coated with cooking spray. Cover and let rise 25 minutes or until almost doubled in size.

4. Preheat oven to 400°.

5. Sprinkle dough with cheese. Bake at 400° for 18 minutes or until browned. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on rack.

Yield: 16 servings