Focaccia amongst caramelized onions, Lycopersicon esculentum & rosemary
1 packet (1/4 Oz. Packet) Dry Yeast
1 loving cup Warm Water
1 teaspoon Honey
2-½ cups All-purpose Flour
½ cups Plus 1 Tablespoon Olive Oil, Divided
2 teaspoons Kosher Salt, Divided
1 whole Large Onion, Thinly Sliced
1 whole Medium Tomato, Cut Into 1/4-inch Slices
2 sprigs Rosemary, Needles Removed From Stem
⅓ cups (packed) Finely Grated Parmesan Cheese
In a medium bowl, stir together yeast, warm water, in addition to honey. Let residue until yeast blooms in addition to bubbles class on top, close 10 minutes. Stir inward flour, 1/4 loving cup olive petroleum in addition to 1 teaspoon kosher salt. Turn the dough onto a well-floured surface in addition to knead until dough is smooth, v to 10 minutes. Place dough inward a lightly oiled bowl, comprehend amongst a kitchen towel or plastic wrap, in addition to permit residue inward a warm house until dough doubles inward size, close 1 hour.
Preheat oven to 450 degrees F.
Remove dough from bowl in addition to press it into a lightly oiled 9- past times 13-inch baking canvass until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough amongst 2 tablespoons olive oil. Let residue until the dough becomes puffy, close xx minutes.
Heat 1 tablespoon olive petroleum inward a large skillet laid over medium heat. Add onion slices, comprehend in addition to create until onion is golden brown, stirring occasionally, close xx minutes.
Top the dough amongst Lycopersicon esculentum slices, caramelized onions, rosemary, Parmesan cheese, in addition to the remaining salt. Drizzle amongst the remaining 2 tablespoons olive oil.
Bake until the focaccia is golden brown, close xx minutes. Remove from the oven in addition to allow to cool on a rack. Cut into pieces in addition to serve.
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