I've been experimenting with foccacia recipes using my bread making machine to process the dough. Tried one yesterday that had caramelized onions as a topping. It turned out good, but the onions did not adhere to the dough as well as I would have liked when cutting into the bread. The recipe called for baking the dough 7-10 minutes and then putting on the onions and baking an additional ten minutes.
Any suggestions? My husband suggested stirring the onions into the dough, but I don't think they would maintain any crispness. I was thinking of mashing them into the dough a little more vigorously, but fear this might flatten the dough.
I'm open to suggestions.