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uniper Hills Farm Caramelized Shallot Onion Focaccia


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  • Makes 1- 12” round
  • 1 tablespoons olive oil
  • 2 large shallots, thinly sliced
  • 2 medium onions, thinly sliced
  • 1 tablespoon Juniper Provence Spice Mix
  • 3 tablespoons honey
  • 1 3/4 cup all purpose flour
  • 1 package dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1-teaspoon salt
  • 2 tablespoons olive oil
  • 3/4-cup warm water (110°-115°)
  • 3 tablespoons olive oil, divided use, plus a bit extra
  • 1 tablespoon Juniper Provence Spice Mix



Step 1

In a sauté pan, heat 1-tablespoon olive oil, add shallot and onion and Juniper Provence Spice Mix. Cook over medium high heat for about 10 minutes . Lower heat and continue to cook until golden and caramelized. Add honey. Cool and set aside.

In the bowl of a food processor combine flour, yeast, sugar and salt, mix well. Mix warm water and 2 tablespoons oil and pour into tube with motor running. Process till mixture comes together into a dough, about 30-35 seconds. Add 1/2 onion mixture and process to combine. Turn dough out onto lightly floured surface. Flour your hands and knead dough, adding in a few more tablespoons of flour, if necessary for dough to become smooth and no longer sticky. Rub a bit of olive oil in a medium sized bowl; place dough in, turning to coat. Cover and let rise in a warm spot, for about 30 minutes. Preheat oven to 375°

Punch dough down and let rest for 5 minutes. Rub some olive oil on a sheet pan or a round pizza pan. Turn dough out onto lightly floured surface and roll into a round, square or rectangular shape, approximately 12” in diameter. Sprinkle pan with 1-teaspoon cornmeal. Place dough on pan, cover and let rise for about 15 minutes. Spread remainder of onion-rosemary mixture evenly over dough; sprinkle with remaining 1 tablespoon of Juniper Provence Spice Mix and bake for approximately 30 minutes.

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