Ingredients for Focaccia With Carmelized Onions
- Active Dry Yeast
- 3/4 cup warm water (105-115°F)
- Unbleached All Purpose Flour
- 1 1/2 teaspoons salt
- 1 teaspoon Italian seasoning
- Virgin Olive Oil
- Hawaiian Sea Salt
- Yellow Onions
- 1 tablespoon sugar
- 2 tablespoons butter
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How to Make Focaccia With Carmelized Onions
- Dissolve 2 1/4 teaspoons active dry yeast in 1/4 cup warm water (105-115°F). Let stand until foamy (about 5-10 minutes).
- In a large bowl, combine 3 cups all-purpose flour, 1 1/2 teaspoons salt, and 1 teaspoon Italian seasoning.
- Add the remaining 3/4 cup warm water, yeast mixture, and 1/4 cup olive oil to the flour mixture.
- Knead with a dough hook on medium speed for 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, knead for 10-12 minutes.
- While the dough is kneading, prepare the caramelized onions: Peel, halve, and thinly slice 2 large yellow onions.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the sliced onions, 1/2 teaspoon salt, and 1 tablespoon sugar.
- Add freshly ground black pepper to taste (optional).
- Cook the onions slowly over medium-low heat, stirring occasionally, until they are a light brown, honey-caramel color (20-30 minutes).
- Set aside to cool completely.
- Once the dough is kneaded, turn it out onto a lightly floured surface. Add more flour as needed if the dough is too sticky.
- Knead for 1 minute by hand until the dough is tacky but not sticky.
- Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place (70-75°F) for 45-60 minutes, or until doubled in size.
- Generously oil a 13x18 inch baking sheet with olive oil.
- Punch down the dough and gently transfer it to the prepared baking sheet.
- Let the dough rest for 5 minutes.
- Stretch the dough to cover the bottom of the pan.
- Cover with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C).
- Brush the entire surface of the dough generously with olive oil.
- Sprinkle generously with coarse sea salt.
- Evenly spread the cooled caramelized onions over the dough.
- Using your fingers, gently dimple the surface of the focaccia.
- Bake for 15-20 minutes, or until the focaccia is golden brown.
- Serve warm with butter or a drizzle of olive oil and balsamic glaze.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
9g
Fat
15g
Carbs
14g
