Caramelized Onion and Bacon Foccacia

I admit it.  I love onions.  And I love bacon.  I love caramelized bacon and onions.  And not only that – I love carbs.  So it makes perfect sense to me that I would like caramelized onion and bacon foccacia.  I’m always looking for some kind of bread that is pretty easy for me to make and that I can dress up however I like.  Normally I play around with banana bread, but the other day I decided to dress up foccacia.  Foccacia bread is delicious!  It’s a yeast bread, so yes, it takes time to rise, but you can make it however you like it – and the best part about it is the olive oil.  Just add different toppings or leave plain, it never matters, bread is bread is bread.  It’s carbs and it’s good!

So the other day I decided to do a caramelized onion and bacon foccacia.  Why?  Just because.  Because I love bacon and I love caramelized onions.

Anyways, I adapted a recipe from The Art and Soul of Baking – by Cindy Mushet.  It made a ton of bread and I loved every bite of it.

Start with combining the milk and sugar in the bowl of a stand mixer and sprinkle the yeast on top.

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Then add about 2.5 cups of flour and mix until combined.

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Add olive oil and salt to the dough.  Add the remaining 2.5 cups of flour and knead for a good 2 minutes.

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Until your dough looks like this.

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Let rise for 2-3 hours until doubled in size.

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This is how it should look like at the end.

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Then punch down and shape on a pan.  Cover and let rise for an additional 1 1/2 hours.

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Drizzle with olive oil and top with caramelized onions and bacon.

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Bake at 375 degrees for about 30-35 minutes.

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Enjoy!

Recipe:

2 1/4 cups whole milk – warm to 110 degrees
1 teaspoon sugar
1 Tablespoon active dry yeast
5 cups all purpose flour
3 Tablespoons olive oil plus additional for brushing on top
4 slices crispy bacon, crumbled
1/2 cup already caramelized onions

Combine the warmed milk and sugar in the bowl of a stand mixer.  Sprinkle the yeast over the top.  Whisk in 1/4 cup of the flour by hand.  Let the mixture sit for 10 minutes until the yeast is activated and foamy.  Whisk in another 2 1/4 cups flour.  Add the olive oil and salt to the dough.  Attach the dough hook to the mixer and add the remaining 2 1/2 cups flour and knead for 2 minutes.  Continue to knead for another 2 minutes, scraping the sides of bowl if necessary.  Place the dough in a lightly oiled bowl and cover and let rise for 2-3 hours.  Punch down and shape onto a sheet pan.   Cover and let rise for an additional 1 1/2 hours.  Drizzle with additional olive oil and caramelized onions and bacon.  Bake at 375 degrees for about 30-35 minutes until bread is browned.

Serve and enjoy!

Caroline