Cumin Cheesy Focaccia

Cumin Cheesy Focaccia
Servings: 6


  • 1 17.3 ounce package thawed puff pastry (1 sheet from a 17.3-ounce package)
  • 2 tablespoons unsalted butter
  • 2 medium onions, thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 2/3 cup shredded Monterey Jack cheese

Make It

1. Heat oven to 425 degrees F. Unfold puff pastry onto a baking sheet. Fold all edges over 1/2 inch to form border. Prick center of dough with fork. Bake at 425 degrees F for 15 minutes.

2. Meanwhile, melt unsalted butter in a large skillet. Add onions; cook over medium heat for 5 minutes. Sprinkle with ground cumin, sugar and salt. Cook 6 more minutes or until golden and fragrant.

3. Once crust is baked, sprinkle with shredded Monterey Jack cheese. Top with onions; return to oven. Bake at 425 degrees F for 5 minutes. Cut in squares and serve.