focaccia onion board – smitten kitchen

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

Meanwhile, get ready your onions: Warmth a substantial sauté pan in excess of medium warmth. The moment very hot, add 2 tablespoons olive oil. After the oil is heated, insert the onions and 1 teaspoon kosher salt. Prepare dinner onions, stirring every minute or two, until finally a medium brown, almost caramel coloured, about 25 minutes. [See Note at end.] Scrape onions on to a plate to interesting though you end the bread.

End 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 leading of the dough with yet another tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It is ok if it does not access the edges. Let the dimpled dough rest at place temperature for 15 minutes and warmth your oven to 425°F. Following 15 minutes, dimple the dough only exactly where necessary a minor even further into the corners. Allow rest for a closing 15 minutes in advance of scattering the best with onions, poppy seeds, and a couple of pinches of salt.

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

To serve: Loosen the focaccia if it is trapped in any place and slide it into a cutting board. Slash into 12 squares, making use of a sharp knife to get by way of the onions on leading devoid of pulling them off, and replacing any that scatter. Try to eat suitable away.

Do forward: Focaccia retains at space 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 require 60 to 90 minutes in excess of minimal heat with constant stirring. That is not how any ancestor of mine cooked onions. I’m deliberately working with a larger heat for much more quickly created taste. If they are not buying up shade by 20 minutes, bump up the heat marginally. If they are coloring way too quickly to make it to 20 to 25 minutes, cut down the warmth. We want to stopping shy of a dark bronzed coloration, as the onions will finish in the oven and we do not want them to melt away.