Focaccia (Onion & Olive)
Focaccia Bread / Onion & OliveIngredients• 1 yellow onion• 1 tablespoon olive oil• 4 cups (512 g) al 00 flour• 2½ teaspoons Italian seasoning• 1 teaspoon garlic powder• 1/4 teaspoon black pepper• 2 teaspoons (10 g) kosher salt• 2 teaspoons (8 g) instant yeast• 2 cups (455 g) lukewarm water, 110 F• flaky sea salt, such as Maldon
• 4 tablespoons olive oil, divided
• 1/2 cup kalamata olives, halved
InstructionsKeep a bowl of water nearby to wet your fingers before you begin the stretch-and-fold series. Dipping your fingers in water prevents the dough from sticking to them.
1. To caramelize the onion, halve and peel 1 small onion and slice it into vertical julienne strips.2. Heat olive oil in a medium skillet over medium heat. Add the onions and sprinkle with a pinch or two of salt. Cover and stir occasionally until they are deep golden. Remove and set aside. Refrigerate until ready to use.
3. Whisk together water (make sure it is 110 F), salt, and instant yeast in a large bowl. Add the herbs and seasoning to the flour. Use a rubber spatula to mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and let it rise for 30 minutes.
4. Every 30 minutes, the stretch and fold technique is performed. You will do this 3 times in 90 minutes. To do this, think about the dough in quarters,pull a ¼ of the dough up and stretch it, and fold it over the dough, turning the bowl a quarter turn each time. Repeat this process 4-5 times, which should take less than 3-4 minutes. Do three complete sets of stretches and folds every half hour.
5. Add 2 tablespoons of oil to a 9x13-inch baking pan. Pour the dough into the pan, and now do the stretch and fold technique one last time. Cover the pan and let it rise for 60 minutes until the dough fills it and is evenly distributed.
6. Preheat the oven to 425°F, placing a rack in the middle. Pour 2 tablespoons of oil over the dough. Rub your hands lightly in the oil to coat them, then press down firmly to create deep dimples in the dough. Gently stretch the dough as you dimple it to ensure it fills the pan. Sprinkle flaky sea salt on top and evenly distribute the onions and olives.
7. Place the pan in the oven and bake for 25 to 30 minutes, or until the underside is golden and crisp. Remove the focaccia from the oven and transfer it to a cooling rack. Allow it to cool for 10 minutes before cutting and serving. If you plan to cut it in half for a sandwich, let it cool completely first.
Once the focaccia has completely cooled, transfer it to an airtight zip lock bag and store it at room temperature for up to 3 days. To crisp the crust, reheat it at 350°F in an air fryer for 5 minutes or in a traditional oven for 15 minutes.
• 4 tablespoons olive oil, divided
• 1/2 cup kalamata olives, halved
InstructionsKeep a bowl of water nearby to wet your fingers before you begin the stretch-and-fold series. Dipping your fingers in water prevents the dough from sticking to them.
1. To caramelize the onion, halve and peel 1 small onion and slice it into vertical julienne strips.2. Heat olive oil in a medium skillet over medium heat. Add the onions and sprinkle with a pinch or two of salt. Cover and stir occasionally until they are deep golden. Remove and set aside. Refrigerate until ready to use.
3. Whisk together water (make sure it is 110 F), salt, and instant yeast in a large bowl. Add the herbs and seasoning to the flour. Use a rubber spatula to mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and let it rise for 30 minutes.
4. Every 30 minutes, the stretch and fold technique is performed. You will do this 3 times in 90 minutes. To do this, think about the dough in quarters,pull a ¼ of the dough up and stretch it, and fold it over the dough, turning the bowl a quarter turn each time. Repeat this process 4-5 times, which should take less than 3-4 minutes. Do three complete sets of stretches and folds every half hour.
5. Add 2 tablespoons of oil to a 9x13-inch baking pan. Pour the dough into the pan, and now do the stretch and fold technique one last time. Cover the pan and let it rise for 60 minutes until the dough fills it and is evenly distributed.
6. Preheat the oven to 425°F, placing a rack in the middle. Pour 2 tablespoons of oil over the dough. Rub your hands lightly in the oil to coat them, then press down firmly to create deep dimples in the dough. Gently stretch the dough as you dimple it to ensure it fills the pan. Sprinkle flaky sea salt on top and evenly distribute the onions and olives.
7. Place the pan in the oven and bake for 25 to 30 minutes, or until the underside is golden and crisp. Remove the focaccia from the oven and transfer it to a cooling rack. Allow it to cool for 10 minutes before cutting and serving. If you plan to cut it in half for a sandwich, let it cool completely first.
Once the focaccia has completely cooled, transfer it to an airtight zip lock bag and store it at room temperature for up to 3 days. To crisp the crust, reheat it at 350°F in an air fryer for 5 minutes or in a traditional oven for 15 minutes.