focaccia onion board – smitten kitchen

Make the dough: In a large bowl, blend the flour, 1 teaspoon kosher salt, and instantaneous yeast. Increase the water and use a spoon, rubber spatula or a dough whisk [I have this one], blend until eventually the water is absorbed and a shaggy, sticky dough is shaped. Include with a towel or plastic wrap and enable rise right up until doubled at room temperature for 1 3/4 to 2 hrs. Alternatively, you can permit it rise in the fridge right away for 8 to 10 several hours.

In the meantime, put together your onions: Warmth a substantial sauté pan about medium warmth. At the time hot, incorporate 2 tablespoons olive oil. Once the oil is heated, add the onions and 1 teaspoon kosher salt. Cook onions, stirring every minute or two, until eventually a medium brown, just about caramel coloured, about 25 minutes. [See Note at end.] Scrape onions on to a plate to great whilst you finish the bread.

End 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 prime of the dough with yet another tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It is alright if it doesn’t achieve the edges. Allow the dimpled dough rest at home temperature for 15 minutes and heat your oven to 425°F. Just after 15 minutes, dimple the dough only wherever required a tiny further into the corners. Let rest for a closing 15 minutes prior to scattering the top rated with onions, poppy seeds, and a couple of pinches of salt.

Bake the focaccia: For 25 minutes, until finally deeply golden brown at the edges and throughout the prime. Whilst it bakes, you can put together any toppings you’d like to provide 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 trapped in any area and slide it into a chopping board. Lower into 12 squares, employing a sharp knife to get by way of the onions on prime without pulling them off, and replacing any that scatter. Consume appropriate absent.

Do ahead: Focaccia keeps at room temperature for 1 to 2 days. Reheat on a baking sheet at 350°F for 10 to 12 minutes.

Take note: These are not caramelized onions we do not will need 60 to 90 minutes more than reduced warmth with regular stirring. That is not how any ancestor of mine cooked onions. I’m deliberately utilizing a better heat for much more swiftly developed flavor. If they’re not picking up colour by 20 minutes, bump up the warmth somewhat. If they are coloring too speedy to make it to 20 to 25 minutes, lessen the warmth. We want to stopping shy of a dim bronzed colour, as the onions will end in the oven and we never want them to melt away.