Rustic Tomato Rosemary Bread with Carmelized Onions
Saute the onion We sprinkle a bit of sugar and paprika on the onions; this makes them more colorful and they carmelize and turn brown faster.
Add the Garlic and saute briefly; do not burn or it can turn bitter.
Here the dough for the bread has risen
and been punched back down. Can you see the bits of fresh rosemary?
Next a little olive oil on the fingers will help; divide the dough in
half and set aside. Working with the other half, divide it in 6 pieces.
Space them out on a baking sheet lined with parchment paper and
gently shape them into a circle with your fingertips. Remember,
this is rustic bread so they don'thave to be perfect.
Spoon the carmelized onion mixture and then for the pretty part . . .
Use red, orange, yellow, and green tomatoes that have been sliced
and drained well on paper towels. A dusting of cayenne pepper to finish.
Carmelized onions Tomato Slices Into the oven
Place in a preheated 400 degree oven for 20 minutes. Pull them out and sprinkle the cheeses over them. We used fontina & gorgonzola. They go back into the oven for a few minutes and the cheese is melted.
We flipped one over to show that they are lightly browned on the bottom.