I appear to have a thing for caramelized onions. I've never made focaccia before so I just sort of winged it. I used my favorite pizza dough recipepizza dough recipe and mixed in some chopped rosemary and caramelized onions. After I rolled it out I sprinkled it with some shredded Gruyère and a few more rosemary leaves. Baked on a cookie sheet at 400°F for about 20 minutes, until it was lightly browned. I heated up some extra virgin olive oil with sliced garlic, red pepper flakes, salt, and pepper for dipping. That and a spinach salad was a nice, light dinner.

Although it was good, I would have done a couple things differently. To start, I didn't mix in the onions until after the dough had risen. I would have if I had wanted to wait another hour for it to be finished, but I was being impatient. So, instead I tried to knead them in later, and I wasn't as successful as I'd hoped to be. Not that it really affected the flavor at all.

The other thing I would have done is brush it with garlic infused olive oil and sprinkle with some coarse salt before baking. That way I could forgo the dipping oil.