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Foccacia with Caramelized Onions is the perfect dish to choose, when soup is on your menu, but you need a little sumpin’-sumpin’ that will stretch that lonely bowl of soup into being more of a meal. It’s also perfect to serve with a salad, if it’s too hot where you live for soup, and you’re thinking about a light meal for a comfortable evening.
I’m all about bread. I love pizza with a passion, but I love the crust so much, that I’d almost eat it nekkid. And by that, I mean without toppings. The crust without toppings. Stop acting like you don’t understand me perfectly well. And focaccia is a lot like nekkid pizza crust, only better. First, you drizzle a lovely, fragrant olive oil over it, where it pools into the little dimpled pockets you’ve made on the dough with your fingertips. Then you sprinkle over top some lightly caramelized onions, because the onions add a touch of sweet and savoriness, and have an additional tang from the sherry vinegar. And then, when it’s become golden brown in the oven, you take it out and sprinkle the whole deal with a lovely sea salt, or kosher salt, for that teeny tiny salty crunch. It’s just heaven. One night, my husband ate 5 slices of it. FIVE. Because it’s that good!
The recipe for Caramelized Onions I’ve already shared, and you’ll find it at the bottom of my post on Bambi Burgers, because these onions are dah bomb, and also work as a great topping, the BEST topping, in my opinion, for a burger, too. I usually make them while the bread dough is rising. They only take about 25 minutes to make, and don’t get them too dark, as they’re about to be spending another 25 minutes or so in your oven, and they can burn.
Foccacia with Caramelized Onions and Sea Salt Recipe
- 1 1/2 t. active dry yeast
- 1/2 t. granulated sugar
- 1 c. warm water
- 1/2 t. salt
- 1/2 c. whole wheat flour (I have also substituted semolina flour, with equally delicious results)
- 2 1/2 c. bread flour
- 2 T. extra virgin olive oil
- Kosher salt
- Caramelized onions (recipe link in post)
Dissolve the yeast and the sugar in the warm water. Add 1/4 c. of the bread flour. Stir with a whisk, and let this sit for 10 minutes to give the yeast a chance to get going.
Pour the starter you've just created into a mixer with a paddle attachment. Add the salt and the whole wheat flour. Add the rest of the bread flour, 1/2 c. at a time, and stir on low, until you've added most, or all of the flour, and the bread is pulling away from the sides of the bowl. Change the paddle attachment to the dough hook, and knead for 10 minutes, until the dough has formed a smooth ball. Place the dough in an oiled bowl, and turn it to coat the dough ball with oil. Cover the bowl with plastic wrap, and let rise in a warm place for 1 1/2 - 2 hours, until the dough has doubled in bulk.
Press the air out of the dough gently, and turn it out onto a lightly floured surface. Stretch it into a 14" circle, and place on a greased baking sheet. Let it rise for 30 minutes.
Pre-heat the oven to 425º. Dimple the focaccia with fingers, drizzle with olive oil, sprinkle with kosher salt and scatter caramelized onions on top. Bake for approximately 25 minutes, or until lightly browned and cooked through.
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