Low Histamine Vegan Caramelized Onion Focaccia
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Learn more →Ingredients
9 servings
For the dough
- 1 ½ cups warm water (about 110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 1 tsp sugar
- 3 cups all-purpose flour
- 1 ½ tsp kosher salt
- 5 tbsp olive oil, divided
For the topping
- 3 large yellow onions, thinly sliced
- 2 tbsp olive oil
- ¼ tsp kosher salt
- 1 tbsp fresh rosemary, roughly chopped
- ½ tsp flaky sea salt
Instructions
- 1
In a small bowl, combine the warm water, yeast, and sugar. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
In a large mixing bowl, whisk together the flour and 1 1/2 tsp kosher salt. Pour in the yeast mixture and 3 tbsp of the olive oil. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining.
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