by A.J. Coltrane
The current go-to focaccia. This is the one I make when I have three hours to prepare something — short notice by bread standards.
1. Finely slice 100g of onion. (Red onion, sweet onion, scallions, bunch onions — they all work.) Lightly saute the onion in 100g (7 TBP) of extra virgin olive oil. The idea is to remove the rawness from the onion and to impart that flavor into the oil. Let the oil cool for a few minutes, until the pan is no longer hot to the touch. 64g of the oil is used in the dough, below:
|Ex Virgin Olive Oil||64g||8|
|Instant Yeast||2 tsp|
|Thinly Sliced Onion||~100g|
2. Combine all ingredients in a KitchenAid and mix with the dough hook, low speed for 15 minutes.
3. Place parchment paper in a 13″ x 18″ sheet pan, leaving enough to go up the sides and hang over a little. Very lightly oil the parchment paper, then scrape the dough out onto the parchment.
4. Oil your fingers and gently stretch the dough towards the edges of the sheet tray. It doesn’t have to go all the way to the edges. It will settle somewhat towards the edges on its own.
5. Cover the dough for 1:45. At the 1:45 mark turn the oven to 425F. Oil your fingers again and dimple the dough. Spread the onion and remaining olive oil over the top of the dough.
6. When the oven is hot, bake the focaccia for 15 minutes, then rotate the pan and bake for another 15 minutes.
Halving the recipe will work. Reduce the pan size and the baking time to a total of about 24 minutes.
The crumb has a relatively fine texture, inspired by this Rose Levy Beranbaum recipe. The Beranbaum recipe calls for a very long mixing time (basically 20-30 minutes on medium speed) and an even larger amount of water.
One nice thing about making a focaccia for company rather than a leaner bread, is that the extra oil helps prevent staling while it’s sitting around.
..aaaand… Bonus Girl Cat Pic!