Let’s get this straight. Making focaccia requires p-a-t-i-e-n-c-e, of which I have little of. But the end result so worth it that it made it two days in a row *insert drool emoji*. This recipe was inspired by the jaw-droppingly fluffy focaccia I ate at Pheasant, a little neighborhood restaurant in Williamsburg with the most amazing food.
- 1 yellow onion, sliced
- 1/2 tsp sugar
- 1 packet yeast
- 1 3/4 cup warm water
- 5 cups all-purpose flour
- 1 tbsp salt
- 1/2 cup olive oil + additional oil for coating pans and bowls
- 1/4 cup freshly grated parmesan
- thyme (~2-3 full sprigs)
- Caramelize the onion by cooking the onion with olive oil on low-medium heat for 20 minutes, seasoning with salt and pepper.
- While the onion is caramelizing, mix together the warm water, sugar, and yeast. Let mixture sit for 15 minutes, you should see bubbles at the top.
- Remove the onions off heat to allow it to cool.
- Using a dough hook attachment on a stand mixer, mix together the yeast mixture, flour, salt, and 1/2 cup olive oil. Start the mixer on low, increasing the speed to medium as the dough comes together. Mix on medium for about 5 minutes.
- Add in caramelized onions and continue to mix on medium for 2 minutes. The onions should be fully incorporated into the dough. The dough will still be a bit sticky and tacky.
- Flour a working surface – and your hands! – and transfer your dough to the surface. Kneed the dough with your hands 2-3 times. If it’s super sticky, add another spoon or two of flour.
- Oil the inside of a bowl (I used my stand mixer bowl) and place the dough inside. Cover bowl with plastic wrap and place in a warm place for 1 hour – dough should rise to twice the original size.
- After the hour, line your baking tray or sheet with a piece of parchment paper and generously coat the surface with olive oil. I used a 10×10 baking tray that fit my Breville toaster oven.
- Place dough on the oiled parchment sheet and stretch the dough until it fits the edges of the tray. Flip the dough over so that now both sides are nice and oily.
- Press your thumb into the dough, creating deep holes in the dough. Your thumb, or other finger of your choosing, should hit the bottom of the pan.
- Cover with plastic wrap again and let rise for another hour. If it’s risen to the point where the holes are no longer visible, use those thumbs again to re-make holes.
- Coat with parmesan and thyme.
- Bake at 425°F for 25 minutes or until the top layer is lovely golden brown.
- Allow it to cool slightly and serve with your favorite extra virgin olive oil – Seka Hills is mine.