Caramelized Onion, Tomato, and Asiago Cheese Focaccia
I loved the olive and tomato focaccia from Trader Joe’s cookbook I recently made, and I was excited to make it again with different ingredients. I decided to caramelize a little sweet onion and red onion together, then top the focaccia with the onions, thin slices of tomatoes, and a sprinkling of shredded Asiago cheese. I loved this easy focaccia bread recipe! My kids picked off some of the onion but otherwise liked it. My husband and I both really, really LOVED this focaccia and thought it paired nicely with a bowl of spaghetti cacio e pepe with kale and a simple salad.
Caramelized Onion, Tomato, and Asiago Cheese Focaccia
Ingredients:
- Pizza dough, at room temperature
- 3 tbsp olive oil (more if needed), divided
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Pinch of crushed red pepper flakes, to taste
- 1 tbsp butter
- 1 yellow onion, sliced thickly
- ½ red onion, sliced thickly
- Large tomato, sliced thinly
- Asiago cheese, shredded
How to Make a Caramelized Onion, Tomato, and Asiago Cheese Focaccia:
Open the pizza dough and place it on a floured surface for 20 minutes.
Preheat the oven to 400 degrees. Coat a 9 x 13-inch glass baking dish with one tablespoon of olive oil and spread it around the dish. Season the baking dish with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes to taste.
Heat one tablespoon of butter in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-25 minutes, until golden brown and very tender. Season with sea salt and freshly cracked pepper to taste. Side Note: If the onions run dry, add a tablespoon or two of water to the skillet and stir to combine.Â
Gently need the dough a few times then stretch the dough out with your fingers and place it into the baking dish, pressing the dough down into the bottom of the dish. Use your fingers to punch tiny indentations into the top of the dough.
Drizzle 2 tablespoons of olive oil on top of the dough.
Evenly spread the caramelized onions evenly over the top, next sprinkle a bit of Asiago cheese over the onions, then finally layer with tomato slices and season with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes to taste.
Bake until the focaccia is puffy and golden, 25-30 minutes.
Cut into pieces and serve. Enjoy.
Equipment
Ingredients
- 1 bag of pizza dough at room temperature
- 3 tbsp olive oil more if needed, divided
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Pinch of crushed red pepper flakes to taste
- 1 tbsp butter
- 1 yellow onion sliced thickly
- ½ red onion sliced thickly
- Large tomato sliced thinly
- Asiago cheese shredded
Instructions
- Open the pizza dough and place it on a floured surface for 20 minutes.
- Preheat the oven to 400 degrees. Coat a 9 x 13-inch glass baking dish with one tablespoon of olive oil and spread it around the dish. Season the baking dish with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes to taste.
- Heat one tablespoon of butter in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-25 minutes, until golden brown and very tender. Season with sea salt and freshly cracked pepper to taste. Side Note: If the onions run dry, add a tablespoon or two of water to the skillet and stir to combine.
- Gently need the dough a few times then stretch the dough out with your fingers and place it into the baking dish, pressing the dough down into the bottom of the dish. Use your fingers to punch tiny indentations into the top of the dough.
- Drizzle 2 tablespoons of olive oil on top of the dough.
- Evenly spread the caramelized onions evenly over the top, next sprinkle a bit of Asiago cheese over the onions, then finally layer with tomato slices and season with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes to taste.
- Bake until the focaccia is puffy and golden, 25-30 minutes.
- Cut into pieces and serve. Enjoy.
This made me wish I had any dough left in the freezer. I can bet the oven roasted tomato tastes perfect on top of the crispy bread.
What a great great dish! When I found this rexipe at 10:00 pm, I got out of bed, I made my own pizza dough (super duper easy) and SOOO enjoyed this.
THANK YOU FOR SUCH DELICIOUS CULINARY GIFTS!