focaccia onion board – smitten kitchen

Make the dough: In a large bowl, incorporate the flour, 1 teaspoon kosher salt, and instant yeast. Increase the h2o and use a spoon, rubber spatula or a dough whisk [I have this one], mix until the h2o is absorbed and a shaggy, sticky dough is shaped. Go over with a towel or plastic wrap and permit increase right until doubled at home temperature for 1 3/4 to 2 hours. Alternatively, you can let it increase in the fridge overnight for 8 to 10 hrs.

In the meantime, get ready your onions: Heat a substantial sauté pan over medium heat. Once warm, increase 2 tablespoons olive oil. The moment the oil is heated, add the onions and 1 teaspoon kosher salt. Cook 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 great while you complete the bread.

Finish 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 top of the dough with an additional tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It is all right if it doesn’t access the edges. Permit 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 where essential a small additional into the corners. Permit rest for a remaining 15 minutes just before scattering the prime with onions, poppy seeds, and a few pinches of salt.

Bake the focaccia: For 25 minutes, until finally deeply golden brown at the edges and across the major. Though it bakes, you can get ready any toppings you’d like to serve it with, these kinds of as cream cheese or butter, lox, thinly sliced tomatoes, cucumbers, onions, or capers.

To provide: Loosen the focaccia if it’s trapped in any place and slide it into a reducing board. Cut into 12 squares, utilizing a sharp knife to get through the onions on best with out pulling them off, and changing any that scatter. Try to eat proper away.

Do ahead: Focaccia keeps at room 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 will need 60 to 90 minutes more than low warmth with frequent stirring. That is not how any ancestor of mine cooked onions. I’m intentionally working with a higher heat for additional immediately developed flavor. If they are not choosing up color by 20 minutes, bump up the warmth a little. If they are coloring too quickly to make it to 20 to 25 minutes, decrease the warmth. We want to stopping shy of a darkish bronzed colour, as the onions will finish in the oven and we do not want them to burn up.