Rustic Sourdough Focaccia with Caramelized Onions

Ingredients

For the Dough

• 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

To finish Focaccia

• 4 tablespoons olive oil
• 1 teaspoon coarse salt
• 1 1/2 yellow onions, sliced

Directions

1. 1

   Place all ingredients for dough, except for the tablespoon of flour in the machine and run the dough cycle.

2. 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. 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. 4

   To Finish the Focaccia: Pour the dough into a 9x13" baking pan that has been prepared with olive oil and corn meal.

5. 5

   Cover the dough with aluminum foil and refrigerate for 4 hours.

6. 6

   Then remove from the fridge and leaving the dough covered, allow to rise at room temperature for 2 hours.

7. 7

   Meanwhile, carmelize the onions (using 1-2 medium onions) with a 2 tablespoons olive oil.

8. 8

   Preheat the oven to 475.

9. 9

   Spread the onions over the dough.

10. 10

    Sprinkle the remaining olive oil and the salt over the dough.

11. 11

    Bake 20-25 minutes until the top is crusty and a rich golden brown color.

12. 12

    Eat hot, warm, or at room temparture.