Five Onion Foccacia And Roasted Vegetable Sandwich
Homemade caramelized five-onion focaccia stacked with roasted peppers, eggplant, beets, zucchini, squash, roasted garlic aioli, and melted Fontina — baked open-faced until bubbly.
Ingredients
- 2 tbsp olive oil
- 1 cup julienned onions
- 1 cup julienned red onions
- 1 cup julienned leeks
- 0.3 cup julienned shallots
- 2 tbsp chopped garlic
- 0.3 oz active dry yeast (1 envelope)
- 1 tbsp sugar
- 1 cup warm water (110°F)
- 3 0.5 cup all-purpose flour
- 1 each red pepper, roasted, julienned
- 1 each yellow pepper, roasted, julienned
- 1 each small eggplant, roasted and sliced
- 1 each medium beet, roasted, peeled, sliced
- 1 each zucchini, roasted and sliced
- 0.5 cup roasted garlic aioli
- 0.5 lb Fontina cheese, sliced
Instructions
- 1
In saute pan, heat oil. Saute onions, leeks, and shallots 15 minutes until caramelized. Add garlic. Season. Remove from heat.
- 2
In electric mixer with dough hook, whisk yeast, sugar, and warm water 2 minutes. Add caramelized onion mixture, salt, and flour. Mix on low until dough comes together, then medium-high until dough clears the bowl sides. Place in oiled bowl, cover, let rise until doubled, about 1.5 hours.
- 3
Turn dough onto baking sheet. Punch and press to fit pan. Sprinkle with kosher salt. Cover and let rise until doubled, about 45 minutes. Bake at 350°F 30-35 minutes until golden-brown.
- 4
Slice bread into 8-12 pieces. Divide roasted vegetables between sandwiches. Spread each piece with aioli. Build sandwiches with all vegetables and cheese.
- 5
Place sandwiches on baking sheet and bake at 350°F 5-8 minutes until hot and cheese is melted.