Mini Caramelized Onion Focaccia

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 3/4 cup warm water
• 1 (1/4 ounce) package active dry yeast
• 1/2 teaspoon sugar
• 2 tablespoons butter, melted
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/3 cup extra virgin olive oil
• 3 large red onions, peeled and sliced about 1/2-inch thick
• kosher salt
• 1 tablespoon sherry wine vinegar
• 1 tablespoon honey
• cornmeal
• 1/4 cup extra virgin olive oil
• 20 sprigs fresh thyme, leaves picked
• 4 ounces goat cheese, roughly crumbled

Recipe

• 1 for dough:
• 2 whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
• 3 whisk 1 1/4 cups flour and salt together in a medium bowl. add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. mix until incorporated. add more flour, a little at a time, if dough is too wet.
• 4 turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes.
• 5 divide dough into 12 equal pieces; roll each into a ball. place on a flour-dusted baking sheet; cover with plastic wrap. let rise in a warm place until doubled in size, about 45 to 60 minutes. (dough can be made up to this point 1 day ahead. keep covered and refrigerate.)
• 6 for caramelized onions:
• 7 heat oil in a large nonstick skillet over medium-high heat. add onion slices to skillet and season with 1/2 teaspoon kosher salt.
• 8 cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. season, to taste, with salt.
• 9 remove skillet from heat and cool. (onions can be prepared up to 1 day ahead. cover and refrigerate.)
• 10 preheat oven to 450 degrees f.
• 11 sprinkle 2 baking sheets lightly with cornmeal.
• 12 roll out each dough ball to 3 to 4-inch rounds. transfer 6 rounds to each prepared baking sheet. pierce dough all over with fork. brush generously with extra-virgin olive oil.
• 13 arrange onions evenly atop each round, leaving 1/4-inch plain border. top with thyme leaves. bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes.
• 14 sprinkle crumbled goat cheese on top of each mini focaccia. transfer to serving platter and serve immediately.