Garden Breakfast Focaccia

Garden Breakfast Focaccia

This recipe has been provided to AEB as is by the National Onion Association


Recipe and image courtesy of the National Onion Association.

Yield: 12


Roasted Onion Aioli (yield 1-1/2 cups)

Ingredients Weights Measures
Yellow onions, chopped 15 ounces 3 cups
Olive oil   2 tablespoons
Salt and pepper   to taste
Light mayonnaise   3/4 cup
Roasted garlic, mashed   2 tablespoons
Smoked paprika   2 teaspoons

Focaccia squares 12 6x6 inch squares

Ingredients Weights Measures
Roasted Onion Aioli   3/4 cup
Herbed Goat Cheese 12 ounces 1-1/2 cup
Cucumber, thinly sliced 1-1/2 lbs 36 slices
Onion, red, thinly sliced 15 ounces 24 slices
Carrots, shredded 9 ounces 3 quarts
Red bell peppers, julienned 1-1/2 pounds 3 quarts
Egg, fried, scrambled or hard-boiled   12


For Roasted Onion Aioli: In a bowl combine onions, olive oil and salt and pepper; mix well. Transfer to a sheet pan and roast in a 400 degree oven for 30 to 35 minutes, stirring occasionally, or until golden and very tender. Cool and finely chop. Mix together mayonnaise, roasted onions, mashed garlic and smoked paprika until blended. Place in a covered container and refrigerate at least 2 hours before using.

Split focaccia squares and spread the inside of each top half with 1 tablespoon Roasted Onion Aioli. Spread the inside of each bottom half with 1 ounce herbed goat cheese. Place 6 cucumber slices, 2 slices red onion, 1/4 cup carrot, 1/4 cup red peppers and egg on the bottom of each bun. Place remaining half of focaccia on top and press firmly to secure.


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