focaccia onion board – smitten kitchen

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

In the meantime, put together your onions: Heat a substantial sauté pan over medium warmth. When sizzling, insert 2 tablespoons olive oil. At the time the oil is heated, incorporate the onions and 1 teaspoon kosher salt. Cook onions, stirring each minute or two, right until a medium brown, almost caramel coloured, about 25 minutes. [See Note at end.] Scrape onions on to a plate to awesome whilst you end 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 over it. Do not deflate your dough, just scrape it onto the oiled parchment. Drizzle the top of the dough with a different tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It’s alright if it does not get to the edges. Allow the dimpled dough relaxation at space temperature for 15 minutes and heat your oven to 425°F. Right after 15 minutes, dimple the dough only where by essential a small even more into the corners. Let rest for a remaining 15 minutes before scattering the prime with onions, poppy seeds, and a couple pinches of salt.

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

To serve: Loosen the focaccia if it’s trapped in any area and slide it into a reducing board. Slash into 12 squares, employing a sharp knife to get as a result of the onions on prime with no pulling them off, and changing any that scatter. Take in correct absent.

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

Be aware: These are not caramelized onions we do not need 60 to 90 minutes in excess of reduced warmth with continuous stirring. That is not how any ancestor of mine cooked onions. I’m deliberately using a greater warmth for far more quickly formulated flavor. If they’re not picking up shade by 20 minutes, bump up the heat a little. If they’re coloring also speedy to make it to 20 to 25 minutes, lessen the heat. We want to stopping shy of a dark bronzed coloration, as the onions will complete in the oven and we don’t want them to burn.

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