Caramelized Onion Focaccia

Name: Caramelized Onion Focaccia
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 420 ml Water; 420 g All-purpose flour; 340 ml Water; 7 g Instant dry yeast; 5 g Sugar; 5 g Salt; 1 tbsp Olive oil; 60 g Parmesan cheese, grated; 1 Red onion, sliced into half-moons; 40 g Butter; 5 g Salt; 1 tsp Black pepper, ground; 25 g Brown sugar; 2 tbsp Balsamic vinegar; 2 tbsp Olive oil

Topped with parmesan cheese and caramelized onions, this focaccia has an easy step-by-step method and is perfect for fall summer barbecues and winter holidays.

26 min total12 servingsItalian

Calories

285

Protein

Carbs

42g

Fat

Ingredients

420 ml Water
420 g All-purpose flour
340 ml Water
7 g Instant dry yeast
5 g Sugar
5 g Salt
1 tbsp Olive oil
60 g Parmesan cheese, grated
1 Red onion, sliced into half-moons
40 g Butter
5 g Salt
1 tsp Black pepper, ground
25 g Brown sugar
2 tbsp Balsamic vinegar
2 tbsp Olive oil

Instructions

1
Start by mixing together water, sugar, salt, flour and yeast. Stir until the dough is formed. You don't have to do so, but you can use a spoon. This is a high hydration dough so it will not stick to your hands at the beginning.
2
When there are no more dry visible spots and dough is formed, let it rest for 30 minutes, covered with a damp towel or plastic wrap.
3
After 30 minutes, uncover dough and pour around the dough 1 tablespoon of olive oil. This will help with the stretches and folds.
4
Start to stretch and fold the dough. Pull up one side of the dough, fold it back down on itself. Repeat it 4-6 times throughout the sides of the dough. Let the dough rest covered for another 20 minutes.
5
Repeat the stretch and fold 3 times more, giving it 20 minutes between each.
6
While the doughs rests between stretches and folds, start caramelizing the onions. In a heavy-bottom pan, over medium heat, cook onions with butter, salt and pepper until it starts to turn golden. Half its size, around 10 minutes.
7
Add brown sugar and balsamic vinegar, and simmer for 20 minutes more. Reserve. It should be lukewarm by the time the dough is ready.
8
After the last stretch and fold, let the dough rest for another 20 minutes before panning it.
9
Line a rectangular 9x13 inches baking sheet, and open the focaccia over it, using your hands. Cover the dough with all the while with plastic wrap and preheat to 425 degrees Fahrenheit.
10
Distribute parmesan and caramelized onions evenly throughout the dough, topping it with the remaining 2 tablespoons of oil.
11
Using your fingertips, poke dimples all over the dough.
12
Bake focaccia for 20 to 25 minutes, or until bread is golden brown on the top and bottom.