focaccia onion board – smitten kitchen

Make the dough: In a large bowl, combine the flour, 1 teaspoon kosher salt, and immediate yeast. Add the h2o and use a spoon, rubber spatula or a dough whisk [I have this one], blend until the drinking water is absorbed and a shaggy, sticky dough is fashioned. Protect with a towel or plastic wrap and enable increase right until doubled at place temperature for 1 3/4 to 2 several hours. Alternatively, you can enable it increase in the fridge right away for 8 to 10 hrs.

In the meantime, put together your onions: Heat a huge sauté pan in excess of medium warmth. As soon as hot, add 2 tablespoons olive oil. When the oil is heated, increase the onions and 1 teaspoon kosher salt. Cook dinner onions, stirring just about every minute or two, right until a medium brown, virtually caramel colored, about 25 minutes. [See Note at end.] Scrape onions on to a plate to neat although you complete the bread.

Complete the focaccia: When the dough is doubled, line a 9×13 cake pan with parchment paper and drizzle 2 tablespoons olive oil about it. Do not deflate your dough, just scrape it on to the oiled parchment. Drizzle the major of the dough with an additional tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It is all right if it doesn’t access the edges. Let the dimpled dough relaxation at place temperature for 15 minutes and heat your oven to 425°F. Right after 15 minutes, dimple the dough only the place essential a tiny further more into the corners. Let relaxation for a final 15 minutes before scattering the prime with onions, poppy seeds, and a number of pinches of salt.

Bake the focaccia: For 25 minutes, until eventually deeply golden brown at the edges and across the best. Although it bakes, you can put together any toppings you’d like to provide it with, such as cream cheese or butter, lox, thinly sliced tomatoes, cucumbers, onions, or capers.

To provide: Loosen the focaccia if it’s trapped in any place and slide it into a chopping board. Slice into 12 squares, making use of a sharp knife to get through the onions on top rated with no pulling them off, and replacing any that scatter. Try to eat suitable absent.

Do forward: Focaccia keeps at room temperature for 1 to 2 days. Reheat on a baking sheet at 350°F for 10 to 12 minutes.

Be aware: These are not caramelized onions we do not will need 60 to 90 minutes above minimal warmth with continual stirring. That is not how any ancestor of mine cooked onions. I’m intentionally applying a higher heat for more swiftly developed flavor. If they’re not choosing up colour by 20 minutes, bump up the heat a bit. If they’re coloring far too rapid to make it to 20 to 25 minutes, decrease the heat. We want to halting shy of a dark bronzed colour, as the onions will complete in the oven and we really don’t want them to burn up.

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