focaccia onion board – smitten kitchen

Make the dough: In a massive bowl, mix the flour, 1 teaspoon kosher salt, and instant yeast. Include the h2o and use a spoon, rubber spatula or a dough whisk [I have this one], mix until the drinking water is absorbed and a shaggy, sticky dough is fashioned. Protect with a towel or plastic wrap and let increase right up until doubled at area temperature for 1 3/4 to 2 hours. Alternatively, you can let it increase in the fridge overnight for 8 to 10 hrs.

Meanwhile, get ready your onions: Heat a big sauté pan in excess of medium warmth. The moment very hot, insert 2 tablespoons olive oil. When the oil is heated, increase the onions and 1 teaspoon kosher salt. Cook onions, stirring each and every minute or two, until eventually a medium brown, virtually caramel coloured, about 25 minutes. [See Note at end.] Scrape onions on to a plate to great while you complete the bread.

Complete the focaccia: When the dough is doubled, pour 2 tablespoons olive oil into a 9×13 cake pan. Do not deflate your dough, just scrape it into the oiled pan. Drizzle the major of the dough with a different tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It’s okay if it doesn’t access the edges. Permit the dimpled dough rest at place temperature for 15 minutes and heat your oven to 425°F. After 15 minutes, dimple the dough only the place required a minor additional into the corners. Enable rest for a closing 15 minutes ahead of scattering the prime with onions, poppy seeds, and a several pinches of salt.

Bake the focaccia: For 25 minutes, right until deeply golden brown at the edges and across the prime. While it bakes, you can prepare any toppings you’d like to serve it with, these types of as product cheese or butter, lox, thinly sliced tomatoes, cucumbers, onions, or capers.

To provide: Loosen the focaccia if it is stuck in any location and slide it into a chopping board. Slash into 12 squares, working with a sharp knife to get as a result of the onions on major without the need of pulling them off, and replacing any that scatter. Take in appropriate absent.

Do forward: Focaccia retains at area temperature for 1 to 2 times. Reheat on a baking sheet at 350°F for 10 to 12 minutes.

Take note: These are not caramelized onions we do not want 60 to 90 minutes above reduced heat with regular stirring. That is not how any ancestor of mine cooked onions. I’m deliberately applying a larger heat for a lot more speedily produced flavor. If they are not selecting up color by 20 minutes, bump up the warmth somewhat. If they’re coloring too rapid to make it to 20 to 25 minutes, cut down the heat. We want to stopping shy of a darkish bronzed colour, as the onions will complete in the oven and we do not want them to melt away.