Carmelised Onion Focaccia

One thing that I have been afraid of messing with for a while now is dry yeast. For some reason I saw it as this 'technical level' that I had not reached or was simply afraid of trying. However, one day my curiosity overcame even this deep-set fear.

What finally pushed me over the edge was this Focaccia recipe from Bay Area Bites. I decided it looked too simple not to try and unlike all the other recipes I had seen, it did not call for large amounts of fresh rosemary, a spice I was conspicuously lacking at the time, but instead had suggestions for alternatives.

Anyway, after a brief panic attack at not being able to find my sea salt, I had the dough made and decided to really jazz the recipe up:

Carmelised Onion Focaccia
2 tbsp active dry yeast

1 1/2 cups warm water

1 tsp sugar

4-5 cups of flour
 (1 1/2 wheat, 2-3 1/2 bread)
1 tsp sea salt (for this step I used coarse sea salt)

4 tbsp olive oil

1 tbsp chili oil

Toppings (what I used but feel free to experiment)
1 tbsp coarse sea salt

1 tsp chopped fresh chives

1 cup carmelized onions
1/4 cup sundried tomatoes
3 cloves slices garlic

METHOD BY HAND

1. In a large bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.
2. Stir 4 cups of flour (1.5 wheat, 2.5 bread), 1 1/2 tsp salt, and 2 1/3 tbsp olive oil, 2 tsp chili oil into the yeast mixture and then stir thoroughly until you can make a rough ball. You will probably need to use your hands.
3. Sprinkle flour onto a work surface (either a solid counter top or large wooden board) and turn the dough out onto the floured surface.
4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.
5. Set the dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.

6. After the dough has risen, coat the bottom of a large cookie sheet with the remaining 1 2/3 tbsp olive oil and 1 tsp chili oil.
7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.
8. Cover with a dish towel and let rise for another hour.
9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.
10. Sprinkle the course salt, chives, tomatoes, garlic, onions and more chili oil onto the dough.

BREAD ATTACHMENT METHOD

1. In your mixer's bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.
2. Add 4 cups of flour (1.5 wheat, 2.5 bread), 1 1/2 tsp salt, and 2 1/3 tbsp olive oil, 2 tsp chili oil into the yeast mixture. Using the bread dough attachment, mix until a rough ball forms.
3. Sprinkle flour onto a work surface (either a solid counter top or large wooden board) and turn the dough out onto the floured surface.
4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.
5. Set dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size
6. After dough has risen, coat the bottom of a large cookie sheet with the remaining 1 2/3 tbsp olive oil and 1 tsp chili oil.
7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.
8. Cover with a dish towel and let rise for another hour.
9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.
10. Sprinkle the course salt, chives, tomatoes, garlic, onions and more chili oil onto the dough.
    
    
11. Set dough in a preheated 450 degree oven.
12. Bake for about 15 – 20 minutes or until golden brown.

NOTES:

• The focaccia dries out in about 2 days (even if in saran wrap and a ziplocked back) so consume it quickly — good for parties.
• The sun dried tomatoes (as the had no water in them and most of the oil had been wiped off, burned well before the bread was done. In the future either push them into the dough itself, add them much later in the cooking, or make sure they are fully coated in oil.
• The focaccia tasted great, but the toppings didn't really stand out so I would suggest: tripling the chives, and doubling the amount of salt, garlic, and onions (but I really like lots of flavour to things)
  

SUGGESTIONS:

• Try pushing most of the toppings into the dough so they really diffuse their flavour into it. However, remember to keep a few bits on the top, if only for aesthetic value.
• The bread works very well as sandwich-making material, especially if it is beginning to go dry.
• If the focaccia becomes very dry, do not fear, use it as croutons in salads.
• If you have leftover flour (from step 4) why not try this.