Photo (and focaccia!) by The Migoni Kitchen.

Author: The Migoni Kitchen

We’ve been getting lots of beautiful onions and cook with them all the time but wanted to make something where the onions were the star of the dish. Focaccia is a great beginner bread, so if you’ve never baked bread before it’s a great place to start.

Ingredients:

• 3g - Dry Active Yeast
• 340g - Water
• 500 g - ‘00’ Flour (You can substitute with a 50/50 mixture of bread flour and all-purpose flour)
• 15 g - Kosher Salt plus additional for sprinkling atop the focaccia
• 1 - Medium Onion sliced paper thin
• 2 - large sprigs of fresh herbs (rosemary, oregano, thyme are all great choices)
• Olive Oil
• Black pepper

Onions and fresh rosemary and oregano dot the top of this focaccia. Photo by the Migoni Kitchen.

Instructions:

In a large mixing bowl, combine the yeast, water, and 100g of flour. Mix these ingredients until a smooth soupy texture is achieved. Cover with a damp cloth or plastic wrap and let rest for 30 minutes.

Combine the remaining 400g of flour and salt to the mix and begin kneading the dough.

• If mixing by hand, knead the dough on a floured surface for approximately 10 minutes. The dough will be very sticky initially, but will eventually stick to itself forming a large ball. Use additional flour as needed on your hands/surface to help you better form the dough.
• If you are using a stand mixer, use a dough hook and set mixer on level 6 for a minimum of 5 minutes.

Place dough back into the mixing bowl, cover with plastic wrap, and place in a warm place for at least 2 hours.

• Pro-Tip: Place a small glass of water in the microwave and heat it for 3 minutes. This will create a very warm and humid environment in your microwave you can use as a proofing drawer.

Generously drizzle a deep baking pan or cast iron skillet with olive oil. Using a spatula, carefully scrape the bottom of the mixing bowl dumping the dough into the greased pan. Cover with a damp cloth and let rest for 30 minutes in a warm place while you preheat your oven to 500 F.

After you finish the second proof, use your fingers to evenly press into the dough forming the classic indentations throughout.

Next, drizzle the entire focaccia with olive oil being careful to fill each divot. Then, cover the entire focaccia with the onions, add the herbs on top, and finally, sprinkle salt and pepper across the top.

Place focaccia in the oven. After 5 minutes, lower temperature to 450 F and continue baking for 15-20 more minutes. The focaccia is finished when the dough has achieved a deep golden color and the onions have slightly burnt tips.

Picture perfect. Photo by The Migoni Kitchen.