Chipotle Focaccia with Garlic-Onion Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
Chipotle peppers leave some people tongue-tied; others can't get enough of the smoky heat. I came up with this recipe for chipotle, roasted garlic and caramelized onion focaccia. Some wanted it spicier - it's only a medium heat pepper - and some like it just the way it is. Add more if you crave the fire. Ingredients:
1 cup water (70° to 80°) |
2 tablespoons olive oil |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 tablespoon chopped chipotle pepper in adobo sauce |
1-1/2 teaspoons active dry yeast |
topping: |
6 garlic cloves, peeled |
1/4 teaspoon plus 7 tablespoons olive oil, divided |
4 large onions, cut into 1/4-inch slices |
2 tablespoons chopped chipotle peppers in adobo sauce |
1/4 teaspoon salt |
Directions:
1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes.
3. Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic.
4. Roll dough into a 12-in. x 10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes.
5. With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned.
6. Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add the chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough.
7. Bake 10-15 minutes longer or until golden brown. Cut into squares; serve warm. Yield: 16 servings.
|
|