BACON TOMATO ONION FOCACCIA

Makes 12 pieces

The first time I made his bread, my husband made himself sick by eating too much. He liked it so much he ate over half the recipe himself.

ingredients

1
Topping:
2
Heat oven to 450 degrees. Cut roma tomatoes in half, place cut side up on a foil lined baking sheet, drizzle with olive oil and a pinch of salt. Roast for about 20 minutes, until tomatoes have a little browning on edges. Chop tomatoes after they have cooled. Reserve 1/4 cup for topping, reserve remaining tomato for another use. If using sun-dried tomato, omit roasting.
3
Saute onion in olive oil in frying pan over low heat until onions are transluscent and tender. A little color is ok on the onions but don’t let them carmelize. The onion and tomato can be prepared in advance and chilled overnight.
4
For the bread, lightly grease a 9“x13” baking pan, drizzle 1-2 tablespoons of olive oil in pan. Combine bread ingredients in a large bowl and beat at high speed with an electric mixer for 60 seconds. Pour batter into prepared pan, spread dough to fit pan.
5
Cover and let rise at room temperature for 60 minutes or until puffy. Preheat oven to 375 degrees while bread is rising.
6
Gently poke holes all over the dough with your index finger, it helps to put a little olive oil your finger first. Drizzle the bread with 1-2 tablespoons olive oil. Evenly distribute onion, tomatoes, bacon and parmesan cheese over top of bread.
7
Bake bread until it is golden brown, 35-40 minutes. Remove bread from the oven and let sit in pan for 5 minutes before turning out onto a cooling rack. Cut into 12 pieces. Serve warm or at room temperature.