Onion Focaccia Recipe

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Onion Focaccia Recipe

It’s been a busy week of baking! I don’t have a lot of family recipes to lean on for this month of baking breads, so I’ve had to do a bit of research, experimentation and while some have been successful, other attempts have not. But one in particular that was a big hit – Onion Focaccia recipe I came across in a book, “Classic Breads” by Martha Day.

It’s a pizza like dough that has classic dimples. The dough makes a great texture and perfect consistency to enjoy with olive oil and herbs.

I did make some variations, using other ingredients like fresh basil and sun-dried tomatoes. I found that the basil baked nicely, bu the sun-dried tomatoes did not. The next batch, use the sun-dried tomatoes after your first prove.

In Martha Day’s recipe, she recommended using a 10-inch metal flan ring to hold the shape. I only had tart pan rings with scalloped edges. So I used my 10-in tart ring to help with the size, but didn’t use it for baking as she recommended. It held it’s shape well as you can see, but to garner a perfect round shape, you’ll want to use a metal flan ring as recommended. I believe imperfection is perfection!

I used yellow onions, the recipe called for red onions. We found the yellow onions were subtle in flavor, perfectly balanced with some sea salt I sprinkled atop to give it a nice flavor without dipping into olive oil.

Below is the recipe to follow and I hope you have as much fun with this as I did!

Enjoy the Bake.

Trace

Onion Focaccia Recipe

This recipe makes two round loafs of Focaccia.

6 cups of unbleached all-purpose flour

1/2 tsp salt

1/2 tsp sugar

1 tbs rapid-rise yeast

4 tbs extra virgin olive oil

2 cups lukewarm water (110 degrees)

Topping:

2 red or yellow onions, thinly sliced

3 tbs extra virgin olive oil

1 tbs coarse sea salt

Sift the flour, salt, sugar into a large bowl. Stir in the yeast, oil and water and mix dough using a blunt knife.

Turn dough onto floured surface and knead for about 10 minutes until you obtain a nice smooth elastic consistency. Place dough in lightly oiled bowl and cover with plastic wrap and a damp cloth. Place in a warm area of the kitchen and let rise until doubled in size.

Punch down and cut dough in half. Roll-out to a 10 inch circle and let rise for 30 minutes.

Make deep holes, about 1 inch apart in the dough. Cover and lets rest for about 20 minutes or so.

I mixed the onions and olive oil in a bowl after slicing the onions to fully coat the onions. Then place on the rested dough and sprinkle the salt. Martha recommends sprinkling the top with water before placing in a 400 degree oven to prevent crusting.

Bake for 25-27 minutes until nice and golden brown. Cool on a wire rack. Serve immediately with olive oil and fresh herbs for dipping.

Enjoy the bake!

 

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