Focaccia Bread with Caramelized Red Onions (Bernie's Favorite Bread)

This bread is amazing! We made it for the 4th of July 2010, along with our Jumbo Stuffed Shells and "Weezie's" Committee Salad!

Serve it alongside some of our other recipes, such as Lemon "Earth Balance" Pasta, Lazy Day Lasagna or all by itself! Takes time to prepare, but worth it!

1 T Vegan cane sugar

1 - 1/2 c warm water

1 package active dry yeast

4 - 5 c unbleached flour

1/3 c plus 1/4 c extra virgin olive oil

1 T "Earth balance" buttery sticks or spread (also available in soy free)

2 red onions, sliced thin

1/2 t red pepper flakes (ask for extra when ordering pizza)

1 t dried rosemary

1/2 t fresh cracked black pepper

In a large bowl add sugar (can use a food processor or a standing mixer with a dough hook). Pour warm water over the sugar until it dissolves. Sprinkle the yeast over water and let it sit without stirring for 15 minutes or until the yeast is activated (should appear bubbly).

Slowly add flour, 1 c at a time and 1/3 c oil, a spoonful at a time to the yeast mixture. Stir with a wooden spoon or mix on low speed to combine.

Turn the dough out onto a floured surface and knead for 3-5 minutes or continue to knead on low speed for 3-5 minutes or until a firm , smooth dough forms. Spread the dough out onto an oiled pizza pan or cookie sheet. Stretch it out to the edges of the pan to 1/4 inch. Use your fingertips to make dimples all over the dough, about 1 inch apart (the dimples will act as little resting places for your oil mixture and red onions later). Let rise in a warm place, covered, for 1 1/2 hours or until doubled in size.

Meanwhile, place a saute pan over medium heat. Add 1 T of the remaining oil, the "Earth balance" buttery spread or sticks and the red onions stirring frequently until they are soft and browned, 20-25 min., set aside.

Preheat the oven to 400 degrees. In a small bowl, stir together the remaining 3 T oil, the red pepper flakes, rosemary and the black pepper. Brush the top of the dough with the oil mixture. Bake for 7 minutes, then rotate the pan front to back, spread the red onions over the top and bake for another 8-10 minutes or until golden and crusty. Cut bread into squares or wedges and serve. Serves 8

We like to dip our focaccia bread in a balsamic vinegar and olive oil infusion (whisked together) on the side.