Red Onion and Rosemary Focaccia

We have been enjoying Jamie Deen’s new show in the Food Network, and I have begun trying out his recipes. We love focaccia and have a delicious, artisan pizza dough that we knew would perfectly compliment the toppings of a focaccia. Initially we tried baking it in the cast-iron skillet, however my husband did not like the lip of thick dough that happened when we cooked ours. I might try it again in the skillet, using a smaller piece of dough. I know that my husband just loves our pizza stone and that is good enough for me. Coming up next: Caramelized Onion and Pecan Focaccia. 

Red Onion and Rosemary Focaccia

pizza dough

all purpose flour

extra virgin olive oil

1/4 red onion, thinly sliced

2 Tbs. fresh rosemary, chopped

1/4 C. parmesan cheese, finely grated

  • Preheat the pizza stone in the oven at 400°.
  • Dust the baking peel with flour.
  • Roll out the pizza dough to desired thickness; It should not be paper thin, nor too thick. Press fingertips into dough creating many craters spread evenly over the whole disc of raw dough. 
  • Lightly brush olive oil over the dough. Sprinkle on the rosemary. Place the slices of red onion, and finish by sprinkling on the parmesan cheese. 
  • Slide focaccia onto hot pizza stone and bake for 20 minutes, or until the dough is cooked and golden brown. 

Slightly Adapted from Jamie Deen’s Cast-Iron Skillet Focaccia.


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