Recipes > Roasted Garlic Caramelized Onion Focaccia Rolls Find A Store Roasted Garlic & Caramelized Onion Focaccia Rolls When cooked low and slow, intensely flavored alliums become gently savory-sweet and create a meltingly rich topping to these airy rolls. Yield 12 rolls Print Recipe Pin Recipe 0 Reviews IngredientsGarlic1 medium (55g) head garlic, cloves separated and peeled1 to 2 cups (224 to 448) olive oil (not extra-virgin)Onions1 tablespoon (14g) unsalted butter1 1/2 cups (150g) thinly sliced yellow onion (about 1 small onion)1 teaspoon (4g) granulated sugar1/2 teaspoon (1.5g) kosher salt (see note)Dough1 cup plus 3 tablespoons (285g) water, room temperature (70°F/21°C to75°F/24°C)3 tablespoons (42g) extra-virgin olive oil, divided3 cups (381g) bread flour, plus more for dusting2 1/4 teaspoons (6.75g) kosher salt (see note)1 (0.25-ounce) package(7g) or 2 1/4 teaspoons Platinum YeastToppingFlaked sea salt (optional)Garnish: chopped fresh rosemary InstructionsMake the garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar and refrigerate for up to 2 weeks.Make the onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.Make the dough: In the bowl of a stand mixer, combine room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around “sides” of bowl.)Spray a 12-cup muffin pan with cooking spray. Shape the rolls: Turn out dough onto a lightly floured surface and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap coated with non-stick spray, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes. Preheat oven to 425°F (220°C). Remove plastic wrap. Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough. Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake the rolls: Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
