FOCACCIA, A CLASSIC Italian bread is made with traditional ingredients such as olive oil and rosemary. A non-traditional twist -- hot roll mix, makes the bread easy to prepare.
6& Carmelized Onion and Brie Focaccia
1/4 cup butter
3 medium onions, sliced
1 tablespoon balsamic or cider vinegar
1 package Pillsbury hot roll mix
1 cup hot water, 120 to 130 degrees
2 tablespoons margarine or butter, softened
1/4 cup sliced almonds
8 ounces Brie cheese, rind removed
Grease 12-inch pizza pan or large cookie sheet. Melt butter in large skillet. Add onions; cook uncovered over low heat until very soft, about 30 minutes, stirring occasionally. Add vinegar; cook an additional ten minutes.
Meanwhile, in large bowl, combine flour mixture (from hot roll mix) with yeast from foil packet. Stir in hot water, margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. knead dough for five minutes until smooth. Cover with large bowl, let rest five minutes.
Place dough on greased pizza pan. Roll or press into 12-inch circle. Cover loosely with plastic wrap and cloth towel. Let rise on countertop 30 minutes. Heat oven to 400 degrees.
With fingers or handle of wooden spoon, poke holes in dough at one-inch intervals. Spoon onions evenly over top. Sprinkle with almonds. Place chunks of brie cheese evenly over top. Bake at 400 degrees or 15 to 25 minutes or until golden brown. Remove from cookie sheet. Serve warm. Makes 12 servings.