It seems like a lifetime ago. In fact, it was over 20 years ago that I was a card-carrying member of the Cooking Club of America (anyone else?). I had all the gadgets, the refrigerator magnets, and of course the magazine Cooking Pleasures. I started making this focaccia bread, which appeared in the February-March 2000 issue for family get-togethers, and it quickly became my go-to for everything from dinners to parties to potlucks at the office. Everyone loved it!
Today the club and the magazine are sadly, no more. The recipe, long ago crumpled into a folder had been abandoned since my Celiac diagnosis.
Something made me think of it the other day, maybe the upcoming holidays or just reminiscing about things I used to bake. So, I decided to dig out the recipe and try adapting it to be gluten free. How did it come out? Take a look!
Inspired by Cooking Pleasures Magazine, February-March 2000 issue
Note ♫ I used, and highly recommend Better Batter Artisan Flour Blend for this recipe. This is my favorite gluten free flour blend for making breads and pizza, try it and I promise you will not be disappointed!
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- 1 tsp. active dry yeast
- 1 cup warm water
- 190 g. Better Batter Artisan Blend gluten free flour
- 3/4 tsp. salt
- 2 tbsp. olive oil
- cooking spray
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 large, sweet onion, diced
Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate. Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil. Mix with the paddle attachment for 8 minutes.
Transfer the dough to a greased bowl and refrigerate for one hour.
While the dough rests, make the caramelized onions. Use a heavy skillet, covered braising pan or Dutch oven. Over medium heat, add 2 tbsp. butter, 1 tbsp. olive oil and all of the onions. As the butter melts, stir to coat the onions. Cover and cook over medium low for 20 to 25 minutes or until the onions are translucent. Then uncover, continue cooking over medium-low heat for 30 to 40 minutes or until onions are golden brown, stirring frequently. Set aside to cool.
Hint: Trace your pan onto the parchment paper and cut for the perfect fit.
Mist the parchment with cooking spray and roll the dough into a round. Slide it onto the pizza pan, cover with oiled plastic wrap and let it rest at room temperature for 30 minutes.
Create dimples by pushing down the dough with your fingertips. Spread the caramelized onions evenly over the dough and brush the edges with olive oil.
Place the pizza pan in the oven on top of the baking stone. Bake for 25 minutes total. During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.
This is it, the minute you cut into the focaccia and hear that crunch! Cut into wedges and serve.
Notes ♪♫ Caramelizing the onions is time consuming, but so worth it. Take your time, and don’t rush the process. Use a good heavy pan and stir, stir, stir- don’t walk away! You will be rewarded with the most delicious decadent topping for this amazing focaccia.