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Caramelized Cipolline Onions And Roasted Red Bell Pepper Focaccia
By Chef Tom Fraker

Caramelized Cipolline Onions And Roasted Red Bell Pepper Focaccia

1 2/3 cups lukewarm water
1 package active dry yeast -- (1/4-oz)
5 cups all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 1/2 teaspoons kosher salt
2 tablespoon finely chopped Melissa's fresh rosemary
2 tablespoon finely chopped Melissa's fresh oregano
1 teaspoon Melissa's My Grinder Coarse Sea Salt
2 tablespoons unsalted butter
1 package Melissa's Cipolline Onions -- (8 oz.) juilienned
1/2 jar Melissa's Fire Roasted Sweet Red Bell Peppers -- chopped
6 Fire Roasted Garlic cloves -- minced (6 to 8)
Fresh parmesan cheese -- finely grated

Special equipment: a standing electric mixer with paddle attachment and dough hook

You can use a pre-baked focaccia and add the toppings following if desired.

Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.

Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt, 1/2 of the rosemary, 1/2 of the oregano and beat with paddle attachment at medium speed until a dough forms.

Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour.

Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil.

Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan (1/2 sheet pan).

Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Meanwhile, melt butter in a medium to large saucepan. Add onions and caramelize. This will take a few minutes.

When done, cool in a strainer and set aside.

Preheat oven to 425°F.

Stir together remaining rosemary, oregano and remaining 3 tablespoons oil.

Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations.

Sprinkle sea salt, onions, bell peppers, garlic and parmesan cheese evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Carefully remove from the sheet pan. Slice and serve warm or at room temperature.