Focaccia with Caramelized Onions, Goat Cheese and Rosemary
Created by Art Smith
Dressed up with onions and goat cheese or pared down with olive oil and sea salt, focaccia is the perfect canvas for culinary experimentation.
Servings: Makes 12 servings (6 sandwiches)
Ingredients
Dough
- 1 cup warm water (105° to 115°)
- 1 package (1/4-ounce) active dry yeast
- 1/2 teaspoon honey
- 1/4 cup extra-virgin olive oil , plus more for greasing
- 1 teaspoon sea salt
- 3 cups bread flour , plus more for dusting
Topping
- 2 tablespoons unsalted butter
- 3 medium yellow onions , halved and cut into 1/4-inch-thick slices
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup crumbled goat cheese
- 2 tablespoons coarsely chopped fresh rosemary (or 1 tablespoon dried)
- Extra-virgin olive oil , for drizzling
Directions
To make dough: In a large bowl with a wooden spoon, or in the bowl of a heavy-duty mixer, combine water, yeast, and honey; stir to dissolve. Let stand until foamy, about 5 minutes.
Add oil and salt to yeast mixture. With spoon, or with mixer on low speed, gradually add 2 1/2 cups flour until a soft dough forms. Slowly add remaining flour until dough just begins to pull away from sides of bowl. Remove dough from bowl and knead by hand on a lightly floured surface until smooth and elastic, about 8 minutes; add more flour as needed to keep dough from sticking. Or keep dough in bowl, change to a dough hook, and increase speed to medium; knead until smooth and supple, about 5 minutes.
Form dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover bowl tightly with plastic wrap and let dough rise in a warm place until doubled in volume, about 1 hour.
To make topping: In a large skillet, melt butter over medium heat. Add onions, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, until onions are golden brown, about 20 minutes. Cool.
Preheat oven to 425°. Lightly grease an 11" x 17" jellyroll pan; punch down dough and pat it into pan. (If dough pulls back from edges, cover loosely with greased plastic wrap, let stand for 5 minutes, then pat out again.) Cover loosely with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.
Using fingertips, dimple surface of dough. Arrange onions over top, then sprinkle with goat cheese, rosemary, and remaining 1/4 tsp. salt and 1/8 tsp. pepper. Lightly drizzle with olive oil. Bake in lower third of oven until golden brown, about 25 minutes. Cool before serving.
Add oil and salt to yeast mixture. With spoon, or with mixer on low speed, gradually add 2 1/2 cups flour until a soft dough forms. Slowly add remaining flour until dough just begins to pull away from sides of bowl. Remove dough from bowl and knead by hand on a lightly floured surface until smooth and elastic, about 8 minutes; add more flour as needed to keep dough from sticking. Or keep dough in bowl, change to a dough hook, and increase speed to medium; knead until smooth and supple, about 5 minutes.
Form dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover bowl tightly with plastic wrap and let dough rise in a warm place until doubled in volume, about 1 hour.
To make topping: In a large skillet, melt butter over medium heat. Add onions, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, until onions are golden brown, about 20 minutes. Cool.
Preheat oven to 425°. Lightly grease an 11" x 17" jellyroll pan; punch down dough and pat it into pan. (If dough pulls back from edges, cover loosely with greased plastic wrap, let stand for 5 minutes, then pat out again.) Cover loosely with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.
Using fingertips, dimple surface of dough. Arrange onions over top, then sprinkle with goat cheese, rosemary, and remaining 1/4 tsp. salt and 1/8 tsp. pepper. Lightly drizzle with olive oil. Bake in lower third of oven until golden brown, about 25 minutes. Cool before serving.
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