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Focaccia with Caramelized Onions and Roasted Red Peppers
- Total Time0 hours
- Yield10-inch loaf 1x
Caramelized onion focaccia with roasted red peppers, black olives, olive oil, and flaky sea salt.
Ingredients
Focaccia Dough:
290 grams bread flour (2 1/4 cups)
150 milliliters lukewarm water (2/3 cup)
60 milliliters extra virgin olive oil (1/4 cup)
7 grams kosher salt (2 teaspoons)
6 grams instant yeast (2 teaspoons)
Caramelized Onions:
30 grams unsalted butter (2 tablespoons)
2 medium onions, peeled and sliced into thin rings (about 200 grams sliced onion)
Topping:
120 milliliters olive oil (1/2 cup), divided
80 grams jarred roasted red peppers, drained and sliced into strips ( 1/2 cup)
60 grams whole black olives, drained and pitted (1/2 cup; about 15-20 olives)
Flaky sea salt, for sprinkling
Instructions
Focaccia Dough:
In a large mixing bowl, combine flour, lukewarm water, olive oil, salt, and yeast. With a bench scraper, bring the ingredients together until a soft dough forms.
Turn dough out onto a lightly floured countertop and knead by hand until soft and elastic, about 8-10 minutes.
Form dough into a ball and place in a well-oiled bowl. Drizzle with even more oil.
Cover with clingfilm/plastic wrap. Allow bowl to stand in a warm place, covered, for about 1 1/2 – 2 hours or until dough doubles in size. Meanwhile, caramelize the onions.
Caramelized Onions:
Melt the butter in a large saucepan. Add the sliced onions and cook over low heat, tossing occasionally with a spatula, until onions turn soft, sweet, and golden brown, about 1 hour. Set aside to cool.
Topping:
Line a half-sheet rimmed baking tray with parchment.
Punch dough down.
Place on prepared tray and shape into an 8-9-inch circle. Cover with clingfilm/plastic wrap, then place a kitchen towel on top.
Allow dough to prove for 45-60 minutes more, or until puffy and well-risen.
Preheat oven to 400° F (205° C).
Peel away plastic wrap. With a pastry brush, brush dough generously with olive oil. Add the whole black olives, jarred roasted red peppers, and caramelized onions, covering most of the surface. With your fingers, push the toppings down and create deep dimples in the dough. Drizzle with half of the remaining olive oil. Sprinkle generously with flaky sea salt.
Bake in preheated oven for 30-40 minutes, or until the top and bottom of the loaf both turn lightly golden brown.
Remove from oven. Drizzle with remaining olive oil. Sprinkle with additional flaky sea salt.
Slice with a serrated knife. Serve warm or at room temperature.
This focaccia bread tastes best on the day it is made, ideally while still warm. Wrap leftovers in foil and store at room temperature for up to 1 day. Do not freeze homemade focaccia.
