Ingredients
Serves: 9x13 sheet
FOR THE FOCACCIA DOUGH:
½ C Mashed, Roasted Butternut Squash
½ Pkg of Active Dry Yeast (about 12.5 grams)
1-1/2 C All Purpose Flour (plus ¼ additional - see notes below)
½ C Almond Milk, lukewarm
1 tsp Salt
1 Tbl Oil
FOR THE TOPPING:
1 tsp Oil
1 tsp vegan Margarine, such as Earth Balance (plus 1 additional tsp to combine with the finished onions before baking)
1 large (or 2 medium) Onions, sliced and caramelized to a golden brown
2 Tbl Apple Cider (or Apple Juice)
1 tsp Apple Cider VInegar
1 tsp Sugar
Sea Salt
Vegan Parmesan Topping (we love the GO Veggie! brand)
Preparation
