Caramelized Onion And Garlic Butter Grilled Focaccia
I’m capping off this rather carb heavy week with a grilled focaccia bread that will make your heart sing!
Throwing the focaccia on the grill makes it a little more pizza-like than usual. One of the reasons I love focaccia is because of the crunchy edges (you know what I mean, right?) from all of that olive oil. You do lose a little bit of that with this method, obviously, since we’re grilling it free-form. But the copious amounts of garlic butter and fresh herbs more than make up for it. Of course, you could stop there and just do all garlic butter, a sprinkle of herbs and a toss of flaked salt.
Speaking of, if you haven’t grilled pizza (or other dough) before, it might take a few times to really get the hang of this. You have to work quickly in transferring your dough from a floured pizza peel to the grill before it starts to stick. Practice (aka, making this a bunch of times, yum) makes perfect. Adding on the caramelized onions on top of the grilled focaccia takes it to another level. Truly another level. I like to serve this as a side dish – it’s perfect with a big spring or summer meal. A hearty salad, maybe some roasted vegetables, grilled shrimp or chicken, making a bean salad too.
Ingredients:
- 2 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for your workspace
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1/3 cup extra virgin olive oil
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- ¼ cup your favorite chopped fresh herbs, like chives, dill, basil, oregano, thyme
- 1/2 tablespoon flaked sea salt