Warm pillowy focaccia with sweet caramelized onions and chunky salt flakes = bread perfection!
To dip or not to dip - that's the question! Me - I’m a major dipper, I mean how can you eat focaccia without balsamic and olive oil? I seriously don’t understand when restaurants bring this style of bread with nothing to dip it in - butter doesn’t work for focaccia, and that is coming from a butter lover.
So if you are on team no dip you are in luck with this one. Since it has the caramelized onions on top it has so much flavour you almost don’t need the balsamic - almost.
Now if you are not a big bread maker this is a great one to get you started. It’s super easy and if you have a stand mixer, it doesn't require you to do all that much work. If you have made bread in the past but not focaccia the biggest thing that may seem unusual is that finger poking that you do before you put it in the oven. This is what gives it it’s traditional look and it's a must. Don't be afraid to poke it too much - you want to do it a lot and you want to press your fingers all the way down to the bottom of the pan - trust me.
This bread is also best served warm and the day that you make it. While you can certainly store it in a ziplock bag you will lose that good crust that makes this bread so delicious. So whip this up mid-afternoon and treat your friends and family to this bread for dinner tonight!
prep time 1 hour 40 minutes
cook time 40 minutes
total time 2 hours 2 minutes
servings 8 pieces
1 1/3 cup warm water
2 tsp sugar
1 pkg active dry yeast
3 1/2 cups flour
1/4 cup olive oil + more for for the top
2 tsp coarse sea salt + more for the top
2 sprigs rosemary
1/2 white onion
2 tbsp butter
In the bowl of your stand mixer pour warm water and sugar then stir until the sugar is dissolved. Sprinkle yeast on top and let sit for 10 minutes or until mixture is frothy.
To the yeast mixture add in flour, olive oil, and sea salt. Mix on low/medium for 5 minutes or until the dough has come away from the sides and is forming a ball (adding more flour if needed). Remove the dough from the bowl and form into a ball then place in a clean greased bowl and cover for 45 -60 minutes or until the dough has doubled in size.
Preheat oven of 400. Once the dough has doubled remove from the bowl and place in a cast iron skillet - pressing dough into the pan so that it is evenly distributed. Cover again and allow to rest for another 20 minutes.
While the bread is resting place butter into a medium frying pan and allow to melt. Add in the sliced onions and cook over low heat for 20 minutes or until onions are golden brown and caramelized (being sure to stir often so they do not burn).
Remove the towel and press your fingers firmly into the dough - being sure to press all the way to the bottom of the pan. Top with caramelized onions, a generous sprinkle of sea salt, rosemary and a drizzle of olive oil. Bake for 20 minutes or until bread is light golden brown.
Remove from oven and give another small drizzle of olive oil. Allow to cool before removing from the cast iron skillet.