Ingredients
1 cup water (70° to 80°)2 tablespoons olive oil2-1/2 cups all-purpose flour1 teaspoon salt1 tablespoon chopped chipotle pepper in adobo sauce1-1/2 teaspoons active dry yeastTOPPING:6 garlic cloves, peeled1/4 teaspoon plus 7 tablespoons olive oil, divided2 large onions, cut into 1/4-inch slices2 tablespoons chopped chipotle peppers in adobo sauce1/4 teaspoon saltChopped chives, optional
Preparation
In bread machine pan, place the first 6 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes.
Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic.
Roll dough into a 12x10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes.
With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned.
Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add the chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough.
Bake until golden brown, 10-15 minutes longer. If desired, top with chopped chives. Cut into serving portions; serve warm.
