Onion Foccacia Problems
I've been experimenting with foccacia recipes using my bread making machine to process the dough. Tried one yesterday that had caramelized onions as a topping. It turned out good, but the onions did not adhere to the dough as well as I would have liked when cutting into the bread. The recipe called for baking the dough 7-10 minutes and then putting on the onions and baking an additional ten minutes.
Any suggestions? My husband suggested stirring the onions into the dough, but I don't think they would maintain any crispness. I was thinking of mashing them into the dough a little more vigorously, but fear this might flatten the dough.
I'm open to suggestions.
Sadly, your recipe didn't call for any gooey cheese. Cheese is a pizza-makers best friend because often times it acts just like glue for many of the toppings. I was going to suggest to google "Fugazza", the Argentine variety of onion pizza, but I then realized you were using *caramelized* onions.
What I would do -- is exactly what I do when I make tomato focaccia. I press the tomato gently into the dough, careful not to pierce the bottom. Take your caramelized onions with thumb and forefinger and dot the entire top of your focaccia in this exact fashion [pressing ever so slighty into the dough]. Someone I know makes a sfincione and uses this exact method but uses anchovies. Great results!