Chipotle Focaccia with Garlic-Onion Topping

Name: Chipotle Focaccia with Garlic-Onion Topping
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 1 loaf (16 pieces)
Cuisine: Europe, Italian
Ingredients: 1 cup water (70° to 80°); 2 tablespoons olive oil; 2-1/2 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon chopped chipotle pepper in adobo sauce; 1-1/2 teaspoons active dry yeast; TOPPING:; 6 garlic cloves, peeled; 1/4 teaspoon plus 7 tablespoons olive oil, divided; 2 large onions, cut into 1/4-inch slices; 2 tablespoons chopped chipotle peppers in adobo sauce; 1/4 teaspoon salt; Chopped chives, optional

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 1-1/4 hours + rising Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Frances "Kay" Bouma, Trail, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 14, 2023

Chipotle peppers make some people grab their water glasses, while others can't get enough of the smoky heat. I came up with this recipe to fit right in the middle. Add more chipotle if you crave spiciness. —Frances Kay Bouma, Trail, British Columbia

Can you freeze Chipotle Focaccia with Garlic-Onion Topping?

Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on an ungreased baking sheet in a preheated 400° oven until heated through.

Test Kitchen tips

To make the dough by hand, in a large bowl, dissolve yeast in warm water (110° to 115°). Stir in oil, chipotle pepper, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Proceed with recipe as written.

TEST KITCHEN APPROVED

Chipotle Focaccia with Garlic-Onion Topping

4 Reviews Add your review

Yield:1 loaf (16 pieces)

Prep:1 hour 15 min

Cook:20 min

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Ingredients

1 cup water (70° to 80°)
2 tablespoons olive oil
2-1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon chopped chipotle pepper in adobo sauce
1-1/2 teaspoons active dry yeast
topping:

6 garlic cloves, peeled
1/4 teaspoon plus 7 tablespoons olive oil, divided
2 large onions, cut into 1/4-inch slices
2 tablespoons chopped chipotle peppers in adobo sauce
1/4 teaspoon salt
Chopped chives, optional

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Directions

1
In bread machine pan, place first 6 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed).

2
When cycle is completed, turn out dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes.
3
Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash garlic.
4
Roll out dough into a 12x10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes.
5
With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned.
6
Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough.
7
Bake until golden brown, 10-15 minutes longer. If desired, top with chives. Cut into serving portions; serve focaccia warm.