Rustic Sourdough Focaccia With Caramelized Onions Recipe #67753
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.
by StevenHB
1 day | 1 day prep
SERVES 8 -12
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
- Place all ingredients for dough, except for the tablespoon of flour in the machine and run the dough cycle.
- 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).
- At the end of the cycle, remove the bucket from the bread machine, cover with plastic wrap and refrigerate for 12-18 hours.
- To Finish the Focaccia: Pour the dough into a 9x13" baking pan that has been prepared with olive oil and corn meal.
- Cover the dough with aluminum foil and refrigerate for 4 hours.
- Then remove from the fridge and leaving the dough covered, allow to rise at room temperature for 2 hours.
- Meanwhile, caramelize the onions (using 1-2 medium onions) with a 2 tablespoons olive oil.
- Preheat the oven to 475°F.
- Spread the onions over the dough.
- Sprinkle the remaining olive oil and the salt over the dough.
- Bake 20-25 minutes until the top is crusty and a rich golden brown color.
- Eat hot, warm, or at room temperature.
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