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 30 minutes, add 10g of salt and 7g of instant yeast to the dough. Mix well until the ingredients are fully incorporated.

3. 3

   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

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 hour or until it has doubled in size.

5. 5

   While the dough is rising, heat 50ml of olive oil in a pan over medium heat. Add 200g of thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown. This should take about 20-25 minutes. Set aside to cool.

6. 6

   Preheat your oven to 220°C (428°F).

7. 7

   Once the dough has risen, transfer it to a well-oiled baking tray. Gently stretch and press the dough to fit the tray.

8. 8

   Use your fingers to create dimples all over the surface of the dough. Drizzle the remaining olive oil from the pan over the dough.

9. 9

   Evenly distribute the caramelized onions over the top of the dough. Sprinkle 5g of sea salt flakes over the onions.

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!