Butternut Squash Focaccia with Caramelized Onions
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Butternut Squash Focaccia with Caramelized Onions

Servings 9 x13 sheet
Author Veg Life Staff

Ingredients

  • FOR THE FOCACCIA DOUGH:
  • 1/2 C Mashed Roasted Butternut Squash
  • 1/2 Pkg of Active Dry Yeast about 12.5 grams
  • 1-1/2 C All Purpose Flour plus 1/4 additional - see notes below
  • 1/2 C Almond Milk lukewarm
  • 1 tsp Salt
  • 1 Tbl Oil
  • FOR THE TOPPING:
  • 1 tsp Oil
  • 1 tsp vegan Margarine such as Earth Balance (plus 1 additional tsp to combine with the finished onions before baking)
  • 1 large or 2 medium Onions, sliced and caramelized to a golden brown
  • 2 Tbl Apple Cider or Apple Juice
  • 1 tsp Apple Cider VInegar
  • 1 tsp Sugar
  • Sea Salt
  • Vegan Parmesan Topping we love the GO Veggie! brand

Instructions

  • In the bowl of an electric mixer fitted with a dough hook, add the yeast, flour, squash, oil and salt.
  • Warm the almond milk slightly (be sure it is neither cold, nor too warm or the yeast will not activate).
  • Add about 3/4 of the milk to the flour mixture, holding some back. You may not need it all.
  • While the dough is kneading, you can determine if more flour (or more milk) is necessary. I added about another 1/4 C of flour and did not need all of the milk).
  • This is a sticky dough, so once the dough forms a smooth ball, you are done. It will still be sticky.
  • Place into a lightly oiled bowl, coating all sides, and cover with plastic wrap.
  • This dough requires two rises. The first rise is traditionally a slow one, done in the refrigerator overnight.
  • The following morning, press the dough into your sheet pan and cover with a clean, lint-free kitchen towel. In a warm place, allow to come to room temperature and ultimately, it's second rise. The dough should be double in size before proceeding.
  • Meanwhile, in a saute pan, add the oil and vegan margarine.
  • Add the sliced onions, apple cider, sugar and vinegar and saute on medium-high heat until the liquid mostly evaporates, then on medium-low until very golden and caramelized. Add 1 tsp of vegan margarine and allow to melt. This will help keep them from drying out when baking.
  • Allow to cool slightly.
  • To the risen dough, sprinkle with sea salt and top with the caramelized onions. I also like to give a sprinkle of GO Veggie! Parmesan Topping.
  • Bake at 400 degrees for 20-25 minutes. It may take more of less, so keep an eye on things.
  • Transfer the focaccia to a rack to cool.
  • This focaccia is perfect for enjoying 'as is' or for a sandwich. You can also create appetizer-sized bites and serve with a cranberry jam.