Friday, October 7, 2011

Focaccia con Cipolle

There is a special place in my heart for focaccia. Highly seasoned flatbread, mmmm... And if I can say the name in Italian, even better.

In fact, my retirement plan is to sit upon the shores of the Amalfi Coast and gnaw on focaccia and drink red wine all day. Okay, I'll probably be homeless, but the view will be spectacular.

If you have never had onions on your focaccia, you are in for a treat. They roast up to sweet perfection on the bread and complement it beautifully. But don't take my word for it, try it yourself! 

Focaccia con Cipolle
adapted from Tessa Kiros, Twelve
for IHCC Potluck
makes 1 sheet-pan sized flatbread

Dough
100 gr whole wheat flour
400 gr bread flour
pinch sugar
1 tsp salt
2¼ tsp dry instant yeast
2 Tbsp olive oil

Pan&Topping
1 large red onion (or 2 small) sliced in half and then into thinnish slices
Olive oil
Artisinal sea salt, like Maldon or Hawaiian
Coarse ground black pepper

  • Mix all the dough ingredients in your stand mixer, with the dough hook, for 3 minutes on low to combine. Turn up to medium and mix for another 2 minutes, adjusting hydration if necessary (flour or water). Knead on counter for a minute to get a nice, tight ball.
  • Place in clean bowl, cover, and let rest in a warm place for 1 - 1½ hours, or until doubled. 
  • Take a large sheet-pan and coat liberally with olive oil. 
  • Using your fingers, stretch dough out on the sheet-pan. Dimples are fine, even preferred. 
  • Scatter onions on top and sprinkle to taste with salt and pepper. 
  • Let rise 30-60 minutes, covered. 
  • Preheat oven to 200°c/400°f
  • Bake for about 30 minutes, or until golden. 
  • Rotating the pan for the last few minutes will give you more even colouring. 
  • Cool slightly on a rack and serve warm.
This bread has been YeastSpotted!

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