Prep 24 hrs
Cook 25 mins
Adapted from Lora Brody: Pizza, Focaccia, Flat and Filled Breads From Your Bread Machine. Lora Brody says: This focaccia makes wonderful sandwiches. My favorite is smoked turkey, Stilton cheese, watercress, and scallions. Don't forget the beer - this one will make you thirsty. Leftover focaccia is perfect for making croutons. Cut the bread into 1" cubes and saute in garlic oil until brown and crisp. Drain on paper towels. I've found that this bread is a sad reminder of its former glory just one day after making it; though, many have heated up and enjoyed leftovers in the days that follow. We usually serve this bread with this Black Olive Spread: http://www.food.com/recipe/black-olive-paste-72912
For the Dough
- 1⁄2 teaspoon yeast
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons coarse salt
- 1 cup sourdough starter
- 1 1⁄2 cups water
To Finish Focaccia
- 4 tablespoons olive oil
- 1 teaspoon coarse salt
- 1 1⁄2 yellow onions, sliced
- To Make the dough:.
- Place all ingredients for dough, except for the tablespoon of flour in the machine and run the dough cycle.
- Add more water if necessary to for a very wet dough that barely holds its shape and does not leave the bottom of the pan. (I've never had to do this).
- At the end of the cycle, remove the bucket from the bread machine, cover with plastic wrap and refrigerate for 12-18 hours (Note: the recipe as originally written said here to sprinkle a tablespoon of flour over the dough before covering and refrigerating. That might be required if the dough were likely to rise and touch the plastic wrap, but I've never had that happen after making this recipe many, many times [Unless making multiple recipes, I always refrigerate in the bread machine bucket]. If you transfer the dough to a not-so-large bowl and are concerned about it, by all means, sprinkle away).
- If you don't have a bread machine and want to use a stand mixer:.
- - Put all the ingredients, starting with the starter, in the bowl of a stand mixer.
- - Mix on low, starting with the paddle attachment for 20 minutes. Feel free to switch to a dough hook when you feel it's appropriate.
- - Allow to rise for 90 minutes.
- - Mix for one minute and then proceed as directed above.
- To Finish the Focaccia:.
- Pour the dough into a 9x13" baking pan that has been prepared with olive oil and corn meal.
- Cover the dough with aluminum foil and refrigerate for 4 hours.
- Then remove from the fridge and, leaving the dough covered, allow to rise at room temperature for 2 hours.
- Meanwhile, caramelize the onions (using 1-2 medium onions) with 2 tablespoons olive oil.
- Preheat the oven to 475°F.
- After the two-hour rise at room temperature, spread the onions over the dough.
- Sprinkle the remaining olive oil and the salt over the dough.
- Bake 20-25 minutes until the top is crusty and a rich golden brown color.
- Eat hot, warm, or at room temperature.
Wow! This being my first fococcia, I was appreciative of the exact directions because they worked! I served mine with a roasted garlic-cream cheese spread on the side that complimented the onions well. You cooking time will vary depending on how thick your onion layer is, so I had to to watch it closely. I used a 75-25 ratio of whole wheat to white and it rose perfectly.
Absolutely delicious!!! I never use any flour except for whole wheat and it turned out just great! Also, I tend to replace equal amounts of water and flour with more starter since it is also 50/50 water & flour, especially when I have starter coming out of my ears. Forget making croutons -- you will not ever have any leftovers of this bread. It was really good, and easy.