|Recipe Title: Rustic Tomato Rosemary Bread with Carmelized Onions|
Contributed by: TwinLakesChef
Note from the Diva
|These can be used as an alternative to pizza. They are great to take to a party and are a good appetizer.|
Try changing out the cheese using your favorites; Fresh rosemary can be added to the carmelized onions to achieve a more pronounced flavor
List of Ingredients
|• 1 package active yeast |
• 1 tablespoon sugar
• 1/2 cups warm water (about 110 degrees F)
• 1 tablespoons olive oil
• 1 cup chopped onions
• Freshly ground black pepper
• 1 tsp sugar
• ½ tsp paprika
• 1 tablespoon minced or pressed fresh garlic
• 3 ½ cups bread flour
• 1 tsp. salt
• 1 tsp. sugar
• 2 T finely chopped fresh rosemary
• 1 cup warm water
• 2 medium tomatoes
• Crushed red pepper
• Olive oil, for brushing
• 2 ounces Fontina Cheese, grated
• 2 ounces Gorgonzola cheese, crumbled
|Proof the yeast:|
Put the package of yeast in ½ cup warm water and add 1 tsp. sugar.
In a saute pan, over medium heat, add 1 tablespoon of oil. When the oil is hot, add the onions, sugar and paprika. Season with salt and pepper. Saute until caramelized, about 5 - 10 minutes. Add the garlic and continue to saute for 30 seconds.
Remove from the heat and cool.
Rinse tomatoes, core, and slice thinly. Lay out on paper towels to drain. Cover with additional paper toweling to remove excess juice.
In a large mixing bowl, combine 3 ½ cups bread flour, 1 tsp salt, 1 tsp sugar,and rosemary. Stir to combine. Add one cup warm water and whisk the yeast/water mixture and add to the flour. If the yeast is active it should be bubbly by now. Stir well until all flour is incorporated and the dough has come together. Set aside and let rest for 10 minutes. Flour a smooth surface and knead the dough several times.
Grease a large bowl with 1 teaspoon of the oil. Add the dough, turn once and cover with plastic wrap. Place in a warm, draft free area and let rise for 2 hours, or until double in size.
Preheat the oven to 400 degrees F. Divide the dough in half, working with one half of the dough at a time, divide the dough into 6 pieces. Place on a baking sheet that has been fitted with a sheet of parchment paper and sprayed with olive oil.
Place each piece of dough on parchment paper spacing them out. Using your finger tips with a bit of olive oil on them press each piece into a rough circle. (no perfect circles needed-this is a rustic bread).
Divide one-half of the carmelized onion/garlic mix evenly between the six rounds. Top with a layer of sliced tomatoes over each round of dough. Season with a light dusting of salt and cayenne pepper.
Using olive oil spray, lightly spritz the tops of the tomatoes. Allow the rounds to rest for 20 minutes.
Place in the oven and bake for 15 minutes. Remove from the oven and sprinkle with Gorgonzola and Fontina cheese. Place back in the oven and bake until the cheese melts.
Repeat the above process with the remaining dough.
You may serve immediately. Alternatively, after baking the 15 minutes, they may be cooled, cheese added, wrapped tightly with plastic wrap and refrigerated for a few days. When read to use them, take them out of the refrigerator and allow to come to room temperature. Rewarm in a 325 degree oven until heated through and cheese is melted.
Number of Servings: 12 hearty servings
General Cooking/Prep Method
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Tested & Approved Recipe