Onion Focaccia Recipe

Start by simmering garlic in olive oil.

Make this recipe for the dough:

http://allrecipes.com/recipe/quick-and-easy-pizza-crust/

Use the garlic infused olive oil for the oil in the dough.

Caramelize two large onions in olive oil.

Assemble Kosher salt, black pepper, red pepper and grated mozzarella.

Split the dough into two sections.

Roll out the first section in a low sided pan lined with parchment paper.  Use your finger tips to dimple the top of the dough.  Sprinkle with caramelized onions, garlic and the olive oil it was sautéed in, red pepper, black pepper, salt.

Roll out the second half of the dough, place on top of the first and use the same toppings. 

Cook in a hot oven, at least 425, until the center is cooked through and the mozzarella on top has turned a gorgeous brown.

Focaccia Recipe

Focaccia ready to go into the oven

Onions and olive oil ready to be carmelized

Caramelized onions.  

The recipes posted on this blog are intended primarily for my convenience.  They are posted the way I was taught to cook, by verbal history passed down through generations.  No "1/4 teaspoon measurements here...  My Mother-in-Law never measured, therefore she could not give me measurements.  Almost every recipe started with, 'You start with the garlic, heat it in the olive oil...'  When I asked, how much garlic?  The response was typically, '...THE garlic...'. 

If you are using these recipes, hopefully you will capture the flavor profile and create your own measurements to make them yours.  Please put your modifications in the comments and continue the verbal history of our predecessors, albeit, in our own digital manner. 

If you cook with the precision of my electrical engineer Sister-in-Law, as if you are mixing combustible chemicals where a mistake will result in bodily harm, move on.  There is nothing for you to see here.  This is not the website for you.