Autolysed Focaccia with Caramelized Onions

Instructions

1. 1

   In a large mixing bowl, combine 500g of all-purpose flour and 350ml of water. Mix until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes to autolyse.

2. 2

   After the autolyse period, add 10g of sea salt and 7g of active dry yeast to the dough. Mix well until the ingredients are fully incorporated.

3. 3

   Knead the dough for about 10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment if preferred.

4. 4

   Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

5. 5

   While the dough is rising, prepare the caramelized onions. Slice 200g of onions thinly. Heat 50ml of olive oil in a large skillet over medium heat. Add the sliced onions and 10g of sugar. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20-25 minutes. Set aside to cool.

6. 6

   Once the dough has risen, preheat your oven to 220°C (430°F). Grease a baking sheet or a large baking pan with olive oil.

7. 7

   Transfer the dough to the prepared baking sheet and gently stretch it to fit the pan. Use your fingers to create dimples all over the surface of the dough.

8. 8

   Spread the caramelized onions evenly over the top of the dough, pressing them gently into the dimples.

9. 9

   Drizzle a little more olive oil over the top and sprinkle with a pinch of sea salt.

10. 10

    Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.

11. 11

    Remove from the oven and let it cool slightly before slicing and serving. Enjoy your Autolysed Focaccia with Caramelized Onions!