Caramelized Onion and Brie Focaccia
- In a large bowl combine the flour mixture and yeast from hot roll mix. Stir in the warm water, egg, and 2 tablespoons softened butter, stirring until dough pulls away from side of bowl. Turn out dough onto floured surface. With floured hands, shape dough into a ball. Knead dough about 5 minutes or until smooth. (If necessary, sprinkle additional flour over surface to reduce stickiness.) Cover; let rest for 5 minutes.
- Grease a 12-inch pizza pan or large baking sheet. Place dough on pizza pan or baking sheet. Press into a circle 12 inches in diameter. Cover loosely; let rise in a warm place until double in size (about 25 minutes).
- Meanwhile, preheat oven to 400 degree F. In a large skillet melt 2 tablespoons butter over medium-low heat. Add onion; cover and cook for 10 to 12 minutes or until onion is tender and slightly golden, stirring occasionally. Stir in sugar. Cook and stir, uncovered, for 1 minute. Add vinegar; cook, uncovered, for 5 minutes more, stirring occasionally. Remove from heat.
- Uncover dough. With fingers or wooden spoon handle, make deep indentations in dough 1 inch apart. Bake in preheated oven for 10 minutes. Spoon onion mixture over partially baked dough. Sprinkle with almonds. Evenly arrange Brie pieces on top. Bake about 15 minutes more or until bottom crust, when carefully lifted, is evenly browned. Cool slightly. Cut into wedges. Serve warm. Makes 12 servings.
Nutrition Facts (Caramelized Onion and Brie Focaccia)
- Per serving:
- 274 kcal ,
- 12 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 47 mg chol. ,
- 417 mg sodium ,
- 30 g carb. ,
- 1 g fiber ,
- 4 g sugar ,
- 9 g pro.
Joe Andrews 991 Days Ago
This recipe was put together by Molly Gobel at the Pillsbury Test Kitchens back in the '90s. IT has been my go-to recipe for special events at home for 20 years. It's excellent and kind of showy without being too difficult.