Onion Focaccia

Onion Focaccia

  • Onion Focaccia6 cups bread flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon rapid-rise yeast
  • 4 tablespoons extra virgin olive oil
  • 2 cups lukewarm water
  • To Finish
  • 2 red onions, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon coarse salt

 

Sift the flour, salt and sugar into a large bowl.  Stir in the yeast, oil and waer and mix to a dough using a blunt knife.  (Add a little extra water if the dough is dry.)

Turn out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.  Put the dough in a clean, lightly oiled bowl and cover with plastic wrap.  Leave to rise in a warm place until doubled in bulk.   

Place two 10-inch metal flan rings on baking sheets oil the sides of the rings and the baking sheets.  Preheat the oven to 400 oF.  Halve the dough and roll each piece to a 10-inch round.  Press into the rings, cover with a dampened dish towel and let rise for 30 minutes.  Make deep holes, about 1 inch apart, in the dough.  Cover and let sit for another 20 minutes. 

Sprinkle the onions on top and dizzle with the oil.  Sprinkle with the salt, then a little cold water to prevent a crust from forming. 

Bake for about 25 minutes; sprinkle with water a gain during cooking.  Cool on a wire rack.

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