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Onion Focaccia

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 24 Oct 2014 14:00:42 -0700
v114.n042.5
* Exported from MasterCook *

                   Focaccia, Onion     Focaccia alle Cipolle

Recipe By     :
Serving Size  : 4     Preparation Time :0:20
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Italian
                  Main Dish

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          For The Focaccia:
    4               cups  all-purpose flour -- (500G)
    2 1/2      teaspoons  sugar -- (10g)
    2 1/2      teaspoons  yeast -- fresh, (10g), crumbled
    1 1/8           cups  water -- lukewarm, (270ml)
    2        tablespoons  extra-virgin olive oil -- (40ml total), plus
    2          teaspoons  extra-virgin olive oil
    1 1/2      teaspoons  salt -- (10g)
                          For The Genoese Brine:
    1 2/3    tablespoons  water -- (25ml)
    3        tablespoons  extra-virgin olive oil -- (45ml)
    2          teaspoons  coarse salt -- (8g)
                          For The Topping:
    12            ounces  onions -- (350g), thinly sliced
    1 1/2    tablespoons  extra-virgin olive oil -- (22ml)

Prep Time: 20 min
Cooking Time: 20 min
Rising Time: 1 1/2 hrs

Dissolve the yeast in the water.  Pour the yeast mixture into the 
well, and gradually start incorporating it into the flour a little at 
a time.  Add the oil and lastly, add the salt.  Knead the dough until 
soft, smooth, and elastic.

Cover the dough with a sheet of lightly greased plastic wrap and let 
rise in a warm place for about 30 min.

To Make The Brine:  Combine the water, olive oil, and coarse salt in 
a bowl.  Stir to make an emulsion and then let it rest.

Transfer the dough to a baking pan greased with oil, stretching it 
gently with your fingertips.  Prod the surface of the dough with your 
fingers, forming small dimples where the seasoning will 
collect.  Sprinkle the focaccia with the Genoese brine and let rise 
until it has doubled in volume, about 1 hr.

to Make The Topping:  In a large skillet, saute the onions in the 
olive oil until softened.  Remove the pan from the heat, and spread 
them over the focaccia.

Bake in the oven at 390F (200C) for 20 min, or until golden brown.

Serves 4

Source:
    "Pizza, Breads & More"
Start to Finish Time:
    "0:20"
T(rising):
    "1:30"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 715 Calories; 26g Fat (32.4% 
calories from fat); 15g Protein; 106g Carbohydrate; 5g Dietary Fiber; 
0mg Cholesterol; 1748mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 0 
Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.