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Caramelized-Onion and Garlic Focaccia
This focaccia recipe is another one from the Modern Vegan Baking cookbook (affiliate link). Generally speaking I wouldn’t have picked a recipe like this out to make because I have never loved onions. Now that I have made it though I am so glad I did because the flavor is completely different than I was expecting. It is more sweet since the onion is caramelized.
How to Make
The focaccia dough is like many other bread doughs in that you need to make it ahead of time so that is can rest and grow before you shape and bake it. Make sure you read the recipe first so you can determine how early to start making it.
The timing it takes for the focaccia dough to rest works out perfectly with the time it will take you to roast the garlic and then cut and caramelize the onions.
If you have never roasted garlic before then you are really missing out and you should try it immediately. It is a simple as wrapping up a head of garlic and putting it in the oven. You can (and I do) eat the cloves straight out of the oven. Having garlic breath might not be great, but it tastes amazing and it is good for you. For this recipe though, resist the urge to eat the garlic and save it for the focaccia.
This was the first time I have caramelized onions. I have had them before but for some reason I did not realize what caramelized onions were until they were almost done. Then a light bulb turned on and now I have put two and two together. Anyway, I hated onions growing up to the point that I would convince myself I was sick after eating them. Only in the last year or so have I learned that I actually do like onions when they are cooked all the way through. Then one step further, caramelized onions hardly even taste like onions anyway. They are sweet.
After the dough has rested you can get it all ready. Here is the best part of this recipe. Pay attention. You do not have to do anything fancy or difficult with the dough. Quite literally you just spread it out across a sheet pan. Top it with the garlic and onion and bam just like that in a matter of like one minute it is ready to bake.
After it has baked and it is cut, then it looks all fancy and it seems like you spent the entire day slaving over a complicated recipe. But actually it was easy.
If you care to hear about my dinner then you will hear that I made simple fusilli noodles and poured a jar of garlic red sauce over it. Our basil plant had enough leaves to throw in a handful. I poured myself a glass of red wine. And that my friends was our Saturday night dinner in as the fanciest (but not fancy at all) twenty five year olds on the block. We had no competition, we are the only twenty-five year old people on our block.
Get the Recipe
Again this is not my recipe. You can find it in the Modern Vegan Baking cookbook (affiliate link) which is available on Amazon.
If you are looking for more vegan baking…
Another recipe I made from the Modern Vegan Baking cookbook is the Sugar Cookies with Royal Icing. Check out the post I wrote about my experience.