Cookstr.com

Focaccia with Caramelized Onions

This image courtesy of Shutterstock

NotesThe water should be around 100°F (38°C). Yeast can be killed at temperatures above 115°F (45°C). Water at 100°F (38°C) will feel just warm.

Make ahead:

Prepare dough through step 2 in the evening and let rise overnight in the refrigerator. Let stand at room temperature for 1 hour before shaping.Wrap baked bread in plastic wrap and then foil and store in the freezer for up to 2 weeks.

Serves8 to 10

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Mealdinner

Moodblue, tired

Taste and Texturechewy, crisp, savory

Type of Dishbread, focaccia

Ingredients

  • 1 package (¼ oz/7 g) active dry yeast
  • 1 1/3 cup warm water (see tip, below) (325 ml)
  • 1 tsp granulated sugar (5 ml)
  • 3¼ cups unbleached all-purpose flour (approx.) (800 ml)
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 1½ tsp salt (7 ml)
  • 2 tbsp extra-virgin olive oil, divided (25 ml)
  • 2 large onions, sliced into ¼-inch (0.5 cm) slices
  • Coarse sea salt
  • Flat beater
  • Dough hook
  • 13- by 9-inch (3 l) baking pan, generously greased
  • Baking stone (optional)

Instructions

  1. Prepare the dough: In the mixer bowl, stir together yeast, water and sugar. let stand until yeast begins to foam, about 5 minutes. Add flour, oil and salt. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and mix until a dough forms.

  2. Remove the flat beater and attach the dough hook. Set to speed 4 and knead until dough is soft, smooth and slightly sticky, about 3 to 4 minutes. If dough is sticking to the bottom of the bowl, add flour 1 tbsp (15 ml) at a time. Using your hands, form dough into a ball. Place back in the mixer bowl, brush with olive oil and cover with a towel. let rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in bulk.

  3. Press dough evenly into prepared baking pan and cover with a towel. let rise until again doubled in bulk, about 1 hour.

  4. Meanwhile, prepare the topping: In a large skillet, heat 1 tbsp (15 ml) of the olive oil over medium heat. Add onions and cook, stirring frequently, for 15 to 20 minutes, or until golden brown. Meanwhile, place oven rack in the middle position, add a baking stone if you have one and preheat oven to 425°F (220°C).

  5. Using your fingertips, make shallow indentations all over dough. Brush with the remaining 1 tbsp (15 ml) oil, letting it pool in the indentations. Arrange caramelized onions on top and gently press into dough. Sprinkle lightly with sea salt. Place pan on baking stone, if using, and bake for 20 to 25 minutes, or until focaccia is golden and reaches an internal temperature of 200°F (100°C). Using a large spatula, slip focaccia off pan and onto a rack to cool. Cut into large squares and serve warm or at room temperature.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password