focaccia onion board – smitten kitchen

Make the dough: In a significant bowl, blend the flour, 1 teaspoon kosher salt, and prompt yeast. Insert the water and use a spoon, rubber spatula or a dough whisk [I have this one], combine till the water is absorbed and a shaggy, sticky dough is fashioned. Cover with a towel or plastic wrap and let rise until eventually doubled at place temperature for 1 3/4 to 2 hrs. Alternatively, you can let it rise in the fridge overnight for 8 to 10 several hours.

Meanwhile, put together your onions: Heat a substantial sauté pan around medium warmth. As soon as sizzling, include 2 tablespoons olive oil. At the time the oil is heated, insert the onions and 1 teaspoon kosher salt. Prepare dinner onions, stirring every single minute or two, until a medium brown, just about caramel colored, about 25 minutes. [See Note at end.] Scrape onions onto a plate to awesome whilst 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 prime of the dough with a further tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It’s all right if it does not reach the edges. Permit the dimpled dough rest at space temperature for 15 minutes and warmth your oven to 425°F. Soon after 15 minutes, dimple the dough only the place desired a small even more into the corners. Allow relaxation for a closing 15 minutes just before scattering the prime with onions, poppy seeds, and a few pinches of salt.

Bake the focaccia: For 25 minutes, until deeply golden brown at the edges and across the major. While it bakes, you can put together any toppings you’d like to provide 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 is stuck in any place and slide it into a slicing board. Lower into 12 squares, utilizing a sharp knife to get through the onions on leading without pulling them off, and replacing any that scatter. Try to eat correct away.

Do in advance: 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 in excess of very low warmth with continuous stirring. That is not how any ancestor of mine cooked onions. I’m intentionally applying a greater heat for more quickly made flavor. If they’re not choosing up colour by 20 minutes, bump up the heat a little bit. If they are coloring way too quickly to make it to 20 to 25 minutes, lessen the warmth. We want to stopping shy of a dark bronzed colour, as the onions will finish in the oven and we never want them to burn up.