Caramelized Onion, Tomato, and Asiago Cheese Focaccia

I loved the Olive and Tomato Focaccia that I recently made and I was excited to make it again using different ingredients. I decided to caramelize a little sweet onion and red onion together then top the foccacia with the onions, thin slices of tomatoes, and a sprinkling of shredded Asiago cheese. I loved this bread! My kids picked off some of the onion but otherwise liked it. My husband and both really, really LOVED this focaccia... I highly recommend this recipe.

Caramelized Onion, Tomato, and Asiago Cheese Focaccia:

Recipe and photos by For the Love of Cooking.net

Original recipe by The I love Trader Joe's College Cookbook by Andrea Lynn

• Pizza dough, at room temperature
• 2 tbsp olive oil (more if needed)
• 1 sweet yellow onion, sliced thickly
• 1/2 red onion, sliced thickly
• Large tomato, sliced thinly
• Asiago cheese, shredded
• Sea salt and freshly cracked pepper, to taste

Open the pizza dough and place it on a floured surface for 20 minutes.

Preheat the oven to 400 degrees. Coat a 8x12 glass baking dish with a bit of olive oil and spread around the dish. Season the dish with sea salt and freshly cracked pepper, to taste.

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook,. stirring often, for 20-25 minutes, until golden brown and very tender. Season with sea salt and freshly cracked pepper, to taste.

Gently need the dough a few times then stretch the dough out with your fingers and place it into the baking dish, pressing the dough down into the bottom of the dish. Use your fingers to punch tiny indentations into the top of the dough. Drizzle a little more olive oil on top of the dough then spread the caramelized onions evenly over the top, next sprinkle a bit of Asiago cheese over the onions, then finally layer with tomato slices and season with sea salt and freshly cracked pepper, to taste.

Bake until the focaccia is puffy and golden, 25-30 minutes. Cut into pieces and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net