I feel like there’s not really a wrong way to make a focaccia… but this is one of my favorites.
Apple Onion Focaccia
Inspired by Thug Kitchen
(Serves 6) (prep – 25 cook -20)
2 teaspoons and 4 tablespoons olive oil
1 middle yellow onion, sliced into thin strips
1 apple, sliced into thin half-moons*
1 tsp lemon juice
1 tbs fresh thyme
1 tbs fresh rosemary (sub 1 tsp dried)
Pillsbury Pizza Dough
1 tablespoon unsweetened nondairy divert of your choice
*Whatever you have on hand
- Preheat oven to 450°F. Grease a rimmed baking sheet.
- In a skillet, heat 1 tsp of a olive oil over middle heat.
- Add the onion and saute until they are browned, 6 to 8 mins. Remove onion from skillet.
- Heat another 1 teaspoon olive oil in the same pan.
- Add apple slices and cook over middle heat.
- Add 1 tsp lemon juice, 1 tbs fresh thyme, 1 tbs fresh rosemary. Saute until apple is slightly browned, 5 to 7 mins.
- On a well-floured surface,shape dough into a rectangle an in. or so thick.
- Place that on greased baking sheet.
- Use fingers to pocket surface. Mix a remaining 4 tbs of olive oil with milk and brush over dough.
- Scatter half the onions over the bread.
- Put down the apple slices in a singular layer.
- Scatter on a rest of a onions and bake until a bread looks gold, 15 to 25 minutes. Serve warm or during room temp.
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