focaccia onion board – smitten kitchen

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

Meanwhile, get ready your onions: Heat a big sauté pan above medium heat. At the time incredibly hot, include 2 tablespoons olive oil. The moment the oil is heated, insert the onions and 1 teaspoon kosher salt. Prepare dinner onions, stirring every single moment or two, till a medium brown, virtually caramel colored, about 25 minutes. [See Note at end.] Scrape onions on to a plate to awesome although you complete 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 top of the dough with one more tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It’s ok if it does not arrive at the edges. Let the dimpled dough rest at area temperature for 15 minutes and heat your oven to 425°F. Just after 15 minutes, dimple the dough only where desired a tiny even more into the corners. Permit relaxation for a ultimate 15 minutes right before scattering the best with onions, poppy seeds, and a couple pinches of salt.

Bake the focaccia: For 25 minutes, until eventually deeply golden brown at the edges and across the leading. While it bakes, you can put together 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 serve: Loosen the focaccia if it’s stuck in any area and slide it into a cutting board. Slash into 12 squares, using a sharp knife to get by way of the onions on major without having pulling them off, and replacing any that scatter. Eat appropriate absent.

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

Observe: These are not caramelized onions we do not need to have 60 to 90 minutes around low warmth with continuous stirring. That is not how any ancestor of mine cooked onions. I’m deliberately utilizing a higher heat for far more rapidly made taste. If they’re not buying up colour by 20 minutes, bump up the heat marginally. If they’re coloring way too quick to make it to 20 to 25 minutes, minimize the warmth. We want to stopping shy of a dark bronzed shade, as the onions will finish in the oven and we really do not want them to melt away.