Hey guys, sorry it took me so long to post this, I've been kind of swamped with work lately. But I will never abandon you. So....I was sent a free cooking tool by a company. Does that make me a sellout? I hope not.
It's one of these guys. A Handheld Mandoline Slicer from OXO! I wouldn't have agreed to review it if I didn't already like OXO's stuff. We've had a potato peeler and tea kettle from them forever, and they're really nice and durable. And I recently acquired a bench scraper, which is also wonderful for chopping. Chopchop. You have to be careful not to cut off your hands. They're all very sharp tools. Except for the tea kettle of course.
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| This is my lil' buddy who lives on my desk. |
I thought long and hard about what I wanted to use my new, sharp toy for. Caramelized onions sounded like a good idea. But what to do with them? French onion soup was too labor intensive (at least for the time being). So I had a good ol' fashioned facebook poll and had people decide for me! Focaccia it is, then. The mandoline helped sooo much, cutting the onion really thin. It would have taken so much longer for them to caramelize if I had to cut them by hand. Unfortunately, I learned you can't cut a tomato with a mandoline. Too squishy. The focaccia ended up being amazing and flavorful, and I have my nifty little slicer to thank!
So I would like to share an OXO Mandoline Slicer with you! It's small, slices in three different thicknesses, and can be placed over a pot so the pieces of whatever you're slicing fall right in. Enter my giveaway, please? It's for freee. Just leave a comment on this post and some way for me to contact you. Also, if you like me on facebook, leave a separate comment and I'll give you another entry. Contest closes May 5th. May the odds be ever in your favor!
Tomato, Garlic and Caramelized Onion Focaccia
1 package dry yeast
1 cup warm water
1 Tbsp sugar
2 1/2 cups all-purpose flour
1 tsp kosher salt
1/4 cup plus 1 tbsp oil, divided
1 large yellow onion, thinly sliced
1 medium tomato, cut into 1/4-inch slices
3 crushed garlic
1/3 cup (packed) finely grated Parmesan cheese
1 cup warm water
1 Tbsp sugar
2 1/2 cups all-purpose flour
1 tsp kosher salt
1/4 cup plus 1 tbsp oil, divided
1 large yellow onion, thinly sliced
1 medium tomato, cut into 1/4-inch slices
3 crushed garlic
1/3 cup (packed) finely grated Parmesan cheese
2 Tbsp butter
In a medium bowl, stir together yeast, warm water, and sugar. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
Preheat oven to 450 degrees F.
Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 1 tablespoon olive oil. Let rest until the dough becomes puffy, about 20 minutes.
Heat 2 tablespoons butter in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
Top the dough with tomato slices, caramelized onions, garlic, and Parmesan cheese.
Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.
