focaccia onion board – smitten kitchen

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

In the meantime, get ready your onions: Heat a large sauté pan over medium warmth. At the time sizzling, add 2 tablespoons olive oil. The moment the oil is heated, include the onions and 1 teaspoon kosher salt. Cook onions, stirring every minute or two, until a medium brown, virtually caramel colored, 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 best of the dough with a different tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It is alright if it does not reach the edges. Let the dimpled dough relaxation at area temperature for 15 minutes and heat your oven to 425°F. Right after 15 minutes, dimple the dough only where wanted a minimal additional into the corners. Allow rest for a last 15 minutes prior to scattering the top rated with onions, poppy seeds, and a handful of pinches of salt.

Bake the focaccia: For 25 minutes, until deeply golden brown at the edges and across the best. Although it bakes, you can put together any toppings you’d like to serve it with, this sort of as cream cheese or butter, lox, thinly sliced tomatoes, cucumbers, onions, or capers.

To provide: Loosen the focaccia if it is caught in any location and slide it into a chopping board. Lower into 12 squares, working with a sharp knife to get through the onions on top rated without the need of pulling them off, and replacing any that scatter. Try to eat ideal away.

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

Notice: These are not caramelized onions we do not will need 60 to 90 minutes about low warmth with continuous stirring. That is not how any ancestor of mine cooked onions. I’m deliberately employing a better heat for far more promptly developed flavor. If they’re not buying up color by 20 minutes, bump up the warmth slightly. If they are coloring also quickly to make it to 20 to 25 minutes, lower the warmth. We want to halting shy of a dim bronzed coloration, as the onions will finish in the oven and we never want them to burn.