Focaccia With Caramelized Onion
Ingredients
- 1 cup warm water
- 1 package active dry yeast
- 1 teaspoon sugar
- 23/4 cups all-purpose flour, plus 1/2 cup for kneading
- 1 tablespoon kosher salt
- 1 cup olive oil
- For topping
- A spice mix of a teaspoon each of finely diced fresh rosemary, kosher salt, black pepper and garlic powder
- 1/2 cup of caramelized onion
Instructions
- Desolve the yeast in a cup of warm water mixing in the sugar (per package directions). Let the yeast activate for 5 to 10 minutes.
- In a food processor fitted with a metal blade combine 2 3/4 cups of flour with tablespoon of kosher salt and the pulse to combine.
- Add water/yeast and 1/2 cup of olive oil and then run the processor until the mixture comes together in a gooey ball
- Dump the dough on a floured work area and knead the dough for a few minutes until it comes together in a ball
- Place the ball in a large bowl, cover with plastic and set in a warm place.
- Let the dough rise for an hour (it should double in size). Punch it down and then let it rise for another hour. I like to refrigerate the dough over night to further develop the flavor
- Let the dough slack to room temperature (30 to 60 minutes). Place 1/2 cup of olive oil in the bottom of a 9 X 9 pyrex dish and then place your dough ball in the oil and work it until it fills the dish. Flip the dough and let olive oil work its wonder. Then let the dough rest/rise for a hour.
- Sprinkle the top of the dough with your spice blend and caramelized onion.
- Bake in a preheated 425 degree oven for 25 to 30 minutes or until the focaccia is golden brown
- Cool and then serve with extra virgin olive oil sprinkled with kosher salt and freshly ground black pepper