no-knead foccacia bread with carmelized balsamic onions

How To Make no-knead foccacia bread with carmelized balsamic onions

• 1

  Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. (I like to line the pan with foil that comes over the edges so I can lift the bread out and cut it with a pizza cutter.)
• 2

  Combine water, olive oil, salt, flour, yeast, 2 TBS Parmesan cheese, onion and garlic powder, and Italian seasoning. Mix on high speed with an electric mixer for 60 seconds.
• 3

  Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
• 4

  While the dough is rising, saute sliced onions in 1-2 TBS of olive oil over medium-high heat until they begin to turn golden, lower heat. Then add balsamic vinegar and cook until the liquid has evaporated.
• 5

  Preheat the oven to 375°F
• 6

  Gently poke the dough all over with your finger tips.
• 7

  Drizzle it lightly with olive oil, and top with onions and some fresh ground pepper and little bit of salt. Sprinkle on some Parmesan cheese, if desired.
• 8

  Bake the bread till it's golden brown, 35 to 40 minutes.
• 9

  Remove it from the oven, wait 5 minutes, then cut into squares. Serve warm or at room temperature.
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