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CARAMELIZED ONION & BRIE FOCACCIA




Source of Recipe


Mark


List of Ingredients





1 16-ounce package hot roll mix
1 cup warm water (120°-130°F)
1 egg
2 Tablespoons butter, softened
2 Tablespoons butter
2 cups thinly sliced onion
2 teaspoons sugar
2 Tablespoons balsamic vinegar or cider
¼ cup sliced almonds
8 ounces Brie cheese (remove rind, if desired), thinly sliced


Recipe



In a large bowl combine the flour mixture and yeast from hot roll mix. Stir in the warm water, egg, and 2 tablespoons
softened butter, stirring until dough pulls away from side of bowl. Turn out dough onto floured surface. With floured
hands, shape dough into a ball. Knead dough about 5 minutes or until smooth. (If necessary, sprinkle additional flour
over surface to reduce stickiness.) Cover; let rest for 5 minutes.

Grease a 12-inch pizza pan or large baking sheet. Place dough on pizza pan or baking sheet. Press into a circle 12
inches in diameter. Cover loosely; let rise in a warm place until double in size (about 25 minutes).

Meanwhile, preheat oven to 400° F. In a large skillet melt 2 tablespoons butter over medium-low heat.
Add onion; cover and cook for 10 to 12 minutes or until onion is tender and slightly golden, stirring occasionally.
Stir in sugar. Cook and stir, uncovered, for 1 minute. Add vinegar; cook, uncovered, for 5 minutes more, stirring
occasionally. Remove from heat.

Uncover dough. With fingers or wooden spoon handle, make deep indentations in dough 1 inch apart. Bake in preheated oven
for 10 minutes. Spoon onion mixture over partially baked dough. Sprinkle with almonds. Evenly arrange Brie pieces on top.
Bake about 15 minutes more or until bottom crust, when carefully lifted, is evenly browned. Cool slightly. Cut into wedges.
Serve warm. Makes 12 servings