Rustic Sourdough Focaccia With Caramelized Onions |
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Prep Time: 1440 Minutes Cook Time: 25 Minutes |
Ready In: 1465 Minutes Servings: 12 |
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Adapted from Lora Brody: Pizza, Focaccia, Flat and Filled Breads From Your Bread Machine. Lora Brody says: This focaccia makes wonderful sandwiches. My favorite is smoked turkey, Stilton cheese, watercress, and scallions. Don't forget the beer - this one will make you thirsty. Leftover focaccia is perfect for making croutons. Cut the bread into 1 cubes and saute in garlic oil until brown and crisp. Drain on paper towels. Ingredients:
1/2 teaspoon yeast |
3 cups all-purpose flour |
1 tablespoon all-purpose flour |
1 1/2 teaspoons coarse salt |
1 cup sourdough starter |
1 1/2 cups water |
4 tablespoons olive oil |
1 teaspoon coarse salt |
1 1/2 yellow onions, sliced |
Directions:
1. Place all ingredients for dough, except for the tablespoon of flour in the machine and run the dough cycle.
2. Add more water if necessary to for a very wet dough that barely holds its shape and does not leave the bottom of the pan. (I've never had to do this - SHB).
3. At the end of the cycle, remove the bucket from the bread machine, cover with plastic wrap and refrigerate for 12-18 hours.
4. To Finish the Focaccia: Pour the dough into a 9x13 baking pan that has been prepared with olive oil and corn meal.
5. Cover the dough with aluminum foil and refrigerate for 4 hours.
6. Then remove from the fridge and leaving the dough covered, allow to rise at room temperature for 2 hours.
7. Meanwhile, caramelize the onions (using 1-2 medium onions) with a 2 tablespoons olive oil.
8. Preheat the oven to 475°F.
9. Spread the onions over the dough.
10. Sprinkle the remaining olive oil and the salt over the dough.
11. Bake 20-25 minutes until the top is crusty and a rich golden brown color.
12. Eat hot, warm, or at room temperature.
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