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    Home » Ingredients » Bread

    October 1, 2013 Bread

    Caramelized Vidalia Onion Focaccia-Twelve Loaves

    Caramelized Vidalia Onion Focaccia

    I seem to be making many things with caramelized onions these days. But by far, my favorite way to have them recently is this caramelized Vidalia onion focaccia I'm sharing here with you today!

    Vidalia onions have a very distinctive sweet taste to them. I think they make just about any recipe taste a little better! I add them caramelized to soups and to sauces. And my most favorite way to use them is topped on pizza and focaccia!

    Caramelized Vidalia Onion Focaccia

    #TwelveLoaves October-Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let's get baking!

    Amazing breads we baked for the October 2013 #TwelveLoaves event:

    • Caramelized Vidalia Onion Focaccia by Lora at Savoring Italy
    • Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
    • Carrot Bread by Rossella at Ma che ti sei mangiato
    • Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
    • Garlic Herb Mini Rolls by Kathya at Basic N Delicious
    • Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
    • Onion-Bacon Fantans by Holly at A Baker’s House
    • Parmesan Garlic Rolls by Alice at Hip Foodie Mom
    • Potato Bread by Liz at That Skinny Chick Can Bake
    • Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
    • Rustic Potato Buns by Heather at girlichef
    • Sweet Potato Quick Bread by Renee at Magnolia Days

    This is what we’ve made so far in the group:  2012 May theme: Focaccia June theme: Corn Rolls July theme: Challah August theme: Summer Fruit September: Say CHEESE! October: Seeds, nuts and grains November: Autumn Fruits: Apples and Pears December: Boozy Bread 2013 January: Clean Slate February: Open Challenge March: Holiday Breads April: Berries May: Open Theme June: Summer Buns July: Stone Fruits August: Savory  September: Farmers Markets

    Caramelized Vidalia Onion Focaccia

    When it came time to decide what to bake with our Root Vegetable theme, I have to say I was definitely leaning towards a bread with potatoes.

    Immediately didn't happen...but a couple of nights later I did decide to bake something similar. I made the focaccia recipe I always make.  I had to caramelize onions because, well, that's what we do here pretty often. I had two different types of mozzarella cheese around and went for the shredded version. The fresh mozzarella can be runny sometimes. And I didn't want a runny bread to share with all of you! What was the verdict? Hubby proclaimed I made a fantastic: "focaccia Genovese just like my zio Antonio makes". His zio Antonio is a stellar bakery with a few pastry shops in Italy. That was taken as a huge compliment.
    The focaccia was my dinner. Really, there wasn't any thing else I wanted to eat after I took a bite of this fluffy, cheesy, just the right sweet Vidalia onion caramel sweetness, bread. I think you should make it too!

    Caramelized Vidalia Onion Focaccia

    by Savoring Italy
    Prep Time: 2-2 1/2 hours
    Cook Time: approx 30 minutes

    Ingredients (one 101/2 x 151/2-inch jelly r)

      dough

      • 1 1/3 cups warm tap water (about 110 degrees)
      • 2 1/2 teaspoons (1 envelope) active dry yeast
      • 3 tablespoons extra-virgin olive oil
      • 3 1/4 cups unbleached all-purpose flour
      • 3 teaspoons sea salt

      topping

      • 3-4 tablespoons extra-virgin olive oil
      • caramelized onion
      • 1/2 cup chopped parsley
      • 2 cups shredded mozzarella
      • 1-3 teaspoons sea salt or kosher salt

      to caramelize onion

      • 1 tablespoon extra-virgin olive oil
      • 1 teaspoon sugar
      • 1 large onion
      Instructions
      one 101/2 x 151/2-inch jelly roll or a 14-inch round pan (for my round one, I used a 9-inch cake pan and it was very fluffy. The kids loved it!)
      In a small bowl, add the water and sprinkle the yeast on top of the water. Add 3 tablespoons of the oil and whisk together. Set aside.
      In large mixing bowl, add the flour and 3 teaspoons of salt; whisk together or mix together on low speed in your mixer.
      Add the yeast mixture and about half of the flour mixture. Stir with a rubber spatula until it is combined. Attach the dough hook to your mixer and add the remaining flour. Mix on low speed for about three minutes. If the dough seems to be too dry, add warm water a teaspoon at a time until you obtain a softer dough.
      Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
      While the dough is rising, caramelize the onion if using it for topping.
      Caramelize onion:
      In a large skillet, heat 1 tablespoon extra virgin olive- oil over medium-low heat. Add the onions to the skillet and sprinkle 1 teaspoon of sugar over it. Stir occasionally and cook until tender (takes about 10-15 minutes
      until golden).
      Place the dough on a parchment lined pan. Pat and press the dough gently until the dough fills the pan completely. If the dough resists, let it rest for a few minutes before continuing (sometimes the dough can be moody). Cover the dough with a piece of plastic wrap and let it rise again until doubled in size (about 40-60 minutes).
      Set a rack in the lower third of the oven and preheat to 425 F.
      When the dough has doubled in size, remove the plastic wrap. Dimple the surface of the risen focaccia using your fingertips.
      Brush on the remaining olive oil to the surface of the dough. Sprinkle on the sea salt (add the amount of salt you prefer. We like it a little saltier. Sprinkle on the chopped parsley and caramelized onions.
      Bake for 12 to 15 minutes or until golden brown and puffed around the edges. Remove the focaccia from the oven and top with cheese. Return to the oven until the cheese is melted, gooey and brown. Bake for about another 12 minutes, or until the cheese is melted, gooey and sort of brown.
      Remove from oven. Lift the focaccia from the pan with the parchment paper edges onto a cutting board. You’re supposed to let it cool a little on a rack before serving. That never happens over here. Cut and serve

      « kakaós csiga (chocolate rolls) - Guest Post at Food Wanderings
      Pumpkin Bundt Cake with Salted Chocolate Caramel Sauce »

      Reader Interactions

      Comments

      1. Heather // girlichef says

        October 01, 2013 at 7:26 am

        Wow. Just, WOW. I cannot even begin to tell you how amazing this looks, Lora. I can almost taste the sweetness of those onions. I can tell just at a glance, that I would eat far too much of this gorgeous focaccia in one sitting ;).

        Reply
      2. Sweet Potato Quick Bread Recipe | Magnolia Days says

        October 01, 2013 at 8:07 am

        [...] Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess [...]

        Reply
      3. Liz says

        October 01, 2013 at 8:11 am

        Oh, my. SO cheesy and amazing! I adore caramelized onions and this looks like the BEST way to enjoy them 🙂

        Reply
      4. Gluten-Free Sweet Potato Biscuits — Shockingly Delicious says

        October 01, 2013 at 8:42 am

        [...] Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess [...]

        Reply
      5. Mary says

        October 01, 2013 at 9:11 am

        Ohh I can smell this baking - wonderful flavors - so perfect for Fall
        Mary x

        Reply
      6. Parmesan Garlic Rolls for #TwelveLoaves | Hip Foodie Mom says

        October 01, 2013 at 11:10 am

        [...] Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess [...]

        Reply
      7. Kate@Diethood says

        October 01, 2013 at 12:42 pm

        This needs to make it to our dinner table!! DELICIOUS!!

        Reply
      8. Dorothy at Shockingly Delicious says

        October 01, 2013 at 12:46 pm

        You had me at caramelized onions. My eyes glazed over as I was looking at that gorgeous focaccia. Stunning choice for TwelvesLoaves!

        Reply
      9. Ash-foodfashionparty says

        October 01, 2013 at 1:03 pm

        So lovely, caramalized onions are the best. so perfect.

        Reply
      10. Laura (Tutti Dolci) says

        October 01, 2013 at 1:10 pm

        I love caramelized onions, a wonderful focaccia!

        Reply
      11. Rosa says

        October 01, 2013 at 1:33 pm

        A scrumptious foccacia! What a great choice of toppings. I particularly like caramelized onions.

        cheers,

        Rosa

        Reply
      12. Rossella says

        October 01, 2013 at 2:13 pm

        I didn't know Vitalia onion variety. Your focaccia looks really yummie.

        Reply
      13. Alice // Hip Foodie Mom says

        October 01, 2013 at 8:09 pm

        oh my goodness, Lora! this caramelized vidalia onion focaccia looks fabulous! so glad you made this! Pinned! can't wait to bake some focaccia!!

        Reply
      14. Holly says

        October 01, 2013 at 9:03 pm

        Yum! The gooey cheese and the caramelized onions are a wonderful combination!

        Reply
      15. Felice/All That's Left Are The Crumbs says

        October 01, 2013 at 10:34 pm

        I am not much of a bread baker, but I want to be a bread baker. This seems like something I could tackle and end up with a tasty result. My family loves caramelized onions too, so I am inspired to try this soon, maybe with some Maui onions. Fingers crossed 🙂

        Reply
      16. Anne@FromMySweetHeart says

        October 01, 2013 at 10:40 pm

        Oh...beautiful foccacia Lora! I love Vidalia onions for their sweetness, too. But caramelizing just makes them that much better. What a great idea I've picked up here today when you wrote that you add caramelized onions to soups....I don't know why I never thought to do that...but what great flavor it must add! This month's challenge was so much fun and thanks again, for creating such a fabulous group!

        Reply
      17. Carrot, Apple & Walnut Bread #Twelveloaves says

        October 01, 2013 at 11:32 pm

        [...] Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess [...]

        Reply
      18. kathia Rodriguez says

        October 02, 2013 at 1:45 am

        I hope you save some for me.

        Reply
      19. Renee says

        October 02, 2013 at 9:12 am

        Vidalia are the onions I use about 95% of the time. Their sweetness is even better after caramelizing. And what a bread to share for Twelve Loaves! This and a glass of wine is a perfect meal as far as I'm concerned.

        Reply
      20. Dionne Baldwin says

        October 02, 2013 at 12:54 pm

        I have never tried vidalia onions but I am very curious about them! I loooove caramelized onions. I should always have some in a jar in the fridge. You know, for emergencies. Your focaccia bread is absolutely beautiful. I have a feeling I will end up making this one too!

        Reply
      21. Carrot Cake Breakfast Bread October #TwelveLoaves 2013 | tryanythingonceculinary.com says

        October 02, 2013 at 1:05 pm

        [...] Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess [...]

        Reply
      22. Suzanne says

        October 03, 2013 at 1:03 am

        I love caramelized onions and Vidalia ones are the best. Your focaccia looks so good, I got to try this recipe out!

        Reply
      23. Valerie says

        October 04, 2013 at 10:53 pm

        This focaccia would be perfect for a late-night Netflix binge! Scrumptious!!

        Reply
      24. Muna Kenny says

        October 11, 2013 at 1:29 pm

        Lora, this looks beautiful, I can almost smell it. Focaccia bread is one of my favorite breads, easy to make but full of flavor 🙂

        Reply
      25. Gingerbread #12WksXmasTreats #TwelveLoaves | Bakewell Junction says

        October 13, 2013 at 9:24 pm

        [...] Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess [...]

        Reply
      26. Annamaria @ Bakewell Junction says

        October 13, 2013 at 9:36 pm

        Lora,
        Caramelized vidalia onions are my favorite! Your focaccia looks delicious.
        Annamaria

        Reply
      27. Paula says

        October 18, 2013 at 8:36 am

        I've had a dip made with vidalia onions and it was delicious. Can only imagine how wonderful this focaccia tastes!

        Reply
      28. Onion Bacon Fantans says

        January 02, 2014 at 11:49 pm

        […] Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess […]

        Reply
      29. Paula - bell'alimento says

        May 05, 2014 at 12:10 pm

        Cheesy Onion-y goodness right here!

        Reply
      30. Caramelized Vidalia Onion Rolls — Cake Duchess says

        May 06, 2014 at 5:43 am

        […] caramelized vidalia onion focaccia […]

        Reply

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      Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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