sides bread

Is there anything better than warm focaccia bread straight from the oven? We've amped up this version by topping it with caramelized onions, melted cheese and a hefty drizzle of rosemary-garlic oil. 
Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Yellow onion • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Rosemary • Garlic.

Rosemary Focaccia Serves 2 | with Caramelized Onions and White Cheddar

340 g Pizza Dough

unit(s) Rosemary, sprig

unit(s) Garlic, cloves

unit(s) Yellow Onion

tbsp Balsamic Vinegar

White Cheddar Cheese, shredded

0.13 tsp Salt*

tbsp Oil*

0.13 tsp Pepper*

tsp Sugar*

Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Wash and dry all produce. Preheat the oven to 475ºF. Thinly slice garlic.Add 2 tbsp oil, rosemary sprig and garlic to a small pot over medium heat. (TIP: We love using olive oil here!) Season with 1/8 tsp salt. Stir frequently until mixture is warmed through, 2-3 min.Remove from heat.Grease an 8x8-inch baking dish with 1 tbsp of the rosemary oil. Place dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish. Set aside and let dough rest, 2-3 min.

Peel, halve, then cut onion into 1/4-inch-slices.Carefully remove rosemary spring from oil, strip leaves from stem, then roughly chop leaves.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp rosemary oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from the heat and stir in vinegar. Set aside.

Using your fingers, stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.) Brush surface of the dough with remaining rosemary oil. Sprinkle cheese, caramelized onions, rosemary and garlic over top.Bake in the middle of the oven until focaccia is golden-brown and cooked through, 14-16 min.

When cooked through, remove focaccia from the oven and set aside to cool slightly, 5 min. Remove focaccia from the dish.Cut focaccia into slices.

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Rosemary Focaccia Serves 2 | with C...

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Rosemary Focaccia Serves 2 | with C...

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