Focacciyum...........

Yesterday, I made the most wonderful focaccia I have ever tasted. It was rosemary focaccia with caramelized onions on the top and a little Kosher salt for the kicker.

Now caramelized onions are one of my new favorite things in life. They are easy, keep for a week or so, and go well with so many things. Eggs, sandwiches, steak, cheese & crackers, prosciutto (well, everything goes with prosciutto).

Make this, and you will make new friends!

Caramelized Onions:

Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil (I like olive)
1/2 teaspoon table salt (I like kosher)
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
2 pounds large onions, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
1 tablespoon water
Ground black pepper to taste


Instructions
Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt, vinegar and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)

Serve on burgers, steak, omelets, mac & cheese, in grilled cheese sandwiches, on crostini with goat cheese. Use your imagination!


Focaccia:

16 fluid ounces warm water, no hotter than 138 degrees
1/2 ounce instant yeast
1 oz. olive oil
1 pound 8 oz. bread flour
1/2 oz. sea salt
1/2 oz. fresh, minced rosemary (reserve some for garnish)

Whisk water and yeast together.

Add 1 oz. olive oil and whisk together.

Add approximately 3/4 of the bread flour and mix until it fights you back hard.

Add the rest of the flour, the salt and most of the rosemary and mix to form a ball.

Put in an olive oil greased bowl, turning the ball once to get some oil on the top. Cover with plastic wrap and put in a warm area to let double in size.

Once doubled, punch it down, put it on a sheet pan with 1 inch sides, which has been greased with olive oil. Shape it however you would like, but it should be about an inch thick. Put the rosemary garnish on top, brush with some additional olive oil, apply the caramelized onions and sprinkle with Kosher salt. "Dock" it, which means use your fingers like you are playing the piano, and put finger indentations on the top. Place it again in a warm area to let rise for about 10 minutes, then bake in a 400 degree oven until it is golden brown, and a thermometer placed in the center registers 200 degrees.

Brush with more olive oil, and serve!