Caramelized Onion, Mushroom, and Roasted Red Pepper Focaccia

Name: Caramelized Onion, Mushroom, and Roasted Red Pepper Focaccia
Yield: makes one 11 by 17-inch focaccia
Ingredients: 2 cups warm water (105°F to 115°F); 2 packages dry quick-rising yeast; 1 teaspoon salt; 2 tablespoons olive oil; 4 to 4 1/2 cups flour plus extra for kneading; 8 sun-dried tomatoes, packed in oil; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh oregano; 1/4 cup Parmesan; 1 red bell pepper; 1 small onion; 1 tablespoon olive oil; 1 tablespoon butter; 8 ounces mushrooms, sliced; 3 slices provolone; Kosher salt

December 9, 2011

Even the thought of making yeast breads can be intimidating, but this recipe is pretty simple and always works. Because of the oil in the dough and all of the toppings, the dough can take a lot of abuse without being a problem. I top the focaccia with whatever we happen to have on hand. It’s also great with sliced tomatoes, garlic, thyme, or mozzarella. This is one of those recipes for which the possibilities truly are endless.

Recipe notes

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