Focaccia au romarin
2 portions | avec oignons caramélisés et cheddar blanc
Ingrédients: Pâte à pizza (farine de blé enrichie (farine de blé, niacine, fer réduit, acide ascorbique, mononitrate de thiamine, riboflavine, amylase, acide folique), eau, semoule, huile de canola, sucre, levure, sel, propionate de calcium, stéaroyl-2- lactylate de sodium, sulfate de calcium) (blé) • Oignon jaune • Cheddar blanc (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) (lait) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Romarin • Ail.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte à pizza
(Contient Blé Peut contenir Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
1 pièce(s)
Branche de romarin
1 pièce(s)
Gousses d'ail
1 pièce(s)
Oignon jaune
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 tasse(s)
Cheddar blanc, râpé
(Contient Lait)
Pas inclus dans votre livraison
0.13 cc
Sel*
2 cs
Huile*
0.13 cc
Poivre*
1 cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Wash and dry all produce. Preheat the oven to 475ºF. Thinly slice garlic.Add 2 tbsp oil, rosemary sprig and garlic to a small pot over medium heat. (TIP: We love using olive oil here!) Season with 1/8 tsp salt. Stir frequently until mixture is warmed through, 2-3 min.Remove from heat.Grease an 8x8-inch baking dish with 1 tbsp of the rosemary oil. Place dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish. Set aside and let dough rest, 2-3 min.
Peel, halve, then cut onion into 1/4-inch-slices.Carefully remove rosemary spring from oil, strip leaves from stem, then roughly chop leaves.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp rosemary oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from the heat and stir in vinegar. Set aside.
Using your fingers, stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.) Brush surface of the dough with remaining rosemary oil. Sprinkle cheese, caramelized onions, rosemary and garlic over top.Bake in the middle of the oven until focaccia is golden-brown and cooked through, 14-16 min.
When cooked through, remove focaccia from the oven and set aside to cool slightly, 5 min. Remove focaccia from the dish.Cut focaccia into slices.