After caramelizing a few onions in my slowcooker this weekend I was chomping at the bit to use them in something. I thought soup and focaccia sounded like a great meal and so I puttered around the kitchen on Sunday afternoon while watching the worst football game ever (oh Raiders, why do I get my hopes up…?).
Typically when I make focaccia I use the poolish focaccia recipe from The Bread Baker’s Apprentice. That recipe is GOLD. Best focaccia ever, seriously. But it is also quite time intensive and can’t be made in one day. I wanted to make a less laborious version, and so I used the focaccia recipe in Veganomicon. While normally I love everything out of Veganomicon, I wasn’t a fan of this focaccia. I found it quite dense and the bread ended up reminding me of a biscuit, which is odd because biscuits aren’t yeasted. I followed the recipe as is, but topped the loaf with the caraemlized onions before baking:
To go with it, I made the roasted butternut squash soup from Vegan with a Vengeance. That’s my go-to butternut soup recipe, I love it so much and it’s so simple! This time when I was roasting the squash I also roasted some garlic cloves and used them in the soup, mmm!