Recipe For the dough, combine the yeast and sugar in the warm water and let sit until bubbly, about 4 minutes. Stir in the olive oil. Put the flour and salt in a mixer fitted with the paddle
Onion–Tomato Focaccia
attachment. Add the water mixture and mix until the
FOCACCIA CON CIPOLLA E POMODORO
to the dough hook and knead until a soft ball forms
This topping is traditional to Puglia, where you will find some of the best focaccia in Italy, but feel free to use other combinations of vegetables or meats (cooked mushrooms, leeks, bell peppers, and sausage to name a few). Just keep it light and simple.
dough just comes together in a sticky mass. Switch on the hook. If it’s very sticky and hasn’t come off the sides at all, incorporate more flour, a tablespoon or 2 at a time, to stiffen the dough and bring it together. If the dough is dry, process in more water in small amounts. Knead on medium speed until the dough forms a soft, springy ball, about 5 minutes. Turn the dough out onto a floured work surface. Knead by
Yield Serves 8 or more
hand for a minute to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
Ingredients for the dough 1 tablespoon active dry yeast ½ teaspoon sugar 2 ¼ cups warm water (90 to 110 degrees F) 2 tablespoons extra-virgin olive oil, plus more for the bowl 6 to 6 ½ cups all-purpose flour, plus more for working the dough 2 ½ teaspoons kosher salt
While the dough is rising, toss together the sliced onions, cherry tomato halves, ¼ cup olive oil, ½ teaspoon salt and a pinch of peperoncino in a small bowl and let them marinate. Coat a half sheet pan (18 by 13 inches) with the remaining olive oil. Punch down the dough and flatten to fit the edges of the oiled sheet pan. Remove the marinated onions and tomatoes from the bowl with a slotted spoon (reserving the oil) and scatter over the
Ingredients for the topping 1 medium sweet onion, halved and thinly sliced 2 cups ripe cherry tomatoes, halved ⅓ cup extra-virgin olive oil Kosher salt and peperoncino Coarse sea salt, for sprinkling 1 teaspoon dried oregano, preferably Sicilian oregano on the branch
top of the focaccia, lightly pressing with your fingers to create dimples. Drizzle with the remaining oil in the bowl. Let rise, uncovered, for 20 minutes. Meanwhile, preheat oven to 425 degrees F with a baking stone (if you have one) on the bottom rack. Just before baking, gently dimple the dough again with your fingertips and sprinkle coarse salt all over. Bake the focaccia for about 20 minutes, rotate the pan back to front for even cooking and bake another 10 to 15 minutes, until the bread is golden brown and the onions and tomatoes are nicely caramelized. Remove the focaccia to a cooling rack. While still hot, crumble the oregano over top. Let cool at least 15 minutes before cutting into squares to serve.
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