Caramelized Onion Beer Focaccia
I get the weirdest cravings sometimes and they always hit me at the oddest hours. Normally, it’s right before bed, just after I’ve brushed my teeth and I’m already tucked in. Which I think is just a cruel joke the universe likes to play on me. It’s not like it’s possible to satisfy such a craving so late at night. These yearnings are never sweet. They always end up being savory, cheesy, and fried and bread is always involved in some way, shape or form.
The other night I had an intense craving for pizza, but not your every day normal pizza with sauce and what not. This was more of a heartier pizza…like fluffy bread topped with cheese and onions. The kind of onions that are so caramelized they’re like jam. Then out of nowhere I was like, wouldn’t it be awesome if the bread was made with beer?! How delicious would that be? Then I told myself to go to sleep because hello, it was like 11:30PM and I had to wake up early to work. The craving eventually went away, but we now have this Caramelized Onion Beer Focaccia to show for it. Apparently dreams do come true.
Caramelized Onion Beer Focaccia
Equipment
- Mixer
- Quarter baking sheet
Ingredients
- 2 cups all-purpose flour
- 2 1/4 teaspoons pizza crust yeast or rapid rise yeast
- 1 teaspoon sugar
- 1 teaspoon Kosher salt
- 2/3 cup warm beer
- 4 tablespoons olive oil divided
- 2 tablespoons butter
- 2 small red onions thinly sliced
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes plus more for topping
- 1 cup Mozzarella cheese shredded
- 1 cup Gruyere cheese shredded
- 2 teaspoons fresh thyme leaves
- 2 tablespoons grated parmesan optional
Instructions
- To make the beer focaccia, in the bowl of a stand mixer, fitted with the paddle attachment, combine 1 cup flour, yeast, sugar and 3/4 teaspoon salt until well combined.
- Pour in the warm beer (it should be about 120°F to 130°F) and mix until well blended, about 1 minute. While the machine is running, add enough of the remaining flour as needed to create a smooth, slightly sticky dough, that has pulled away from the sides. Knead on moderate speed with the dough hook attachment for 4 minutes. Transfer the dough to a lightly oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Allow to rest while the onions cook.
- Place a large skillet over medium-high heat with 2 tablespoons olive oil and butter. Once melted add the onions and season with remaining salt, pepper and crushed red pepper flakes. Cook until caramelized, stirring often, about 20 to 25 minutes.
- Preheat oven to 500°F. Grease a quarter size baking sheet with the remaining oil and place in the dough. Using your hands, work the dough, stretching it out to cover the pan. Cover loosely with plastic wrap and a damp kitchen towel and let rest for about 15 minutes to rise slightly.
- Cover the dough with the shredded cheese, and the caramelized onions. Bake until golden brown and puffed up, about 12 to 15 minutes. Remove from the oven and top with fresh thyme, parmesan, if desired and crushed red pepper flakes. Slice and serve immediately. Enjoy!
