This recipe is based off of my go to focaccia bread but since I made it for New Year's Eve I wanted to add some more flavor to it to bring it as an appetizer. It's great because you can make it the day before, cover well in plastic wrap and refrigerate, and then reheat for a few minutes before serving.
Ingredients:
2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. instant yeast
1 cups lukewarm water
butter for greasing and caramelized onions
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
1/2 cup Gruyere cheese, shredded
1/2 large onion, thinly sliced
Directions:
1. Make the dough: In a large bowl, whisk together the flour and salt. In a small measuring cup add the lukewarm water and instant yeast. Allow the yeast to bloom for 5 minutes. Add the water and yeast to the flour. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball.
2. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and allow to rise at room temp for 1.5 to 2 hours until doubled in size.
3. While the dough is rising you will caramelize your onions. Add 2 Tbsp. of butter and 1 Tbsp. of olive oil to a saute pan over medium low heat. Add in your sliced onions and a pinch of salt and pepper. Continue cookiing onions over low heat about 20-30 minutes until they are softened and lightly browned. Make sure to stir every few minutes so they do not burn. Set aside to cool.
4. Grease a 6x9 casserole or baking dish with butter. Make sure to get all of the corners and sides so the bread doesn’t stick later. Pour a tablespoon of olive oil into the center of the pan. Gently deflate the dough using the back of your knuckles. Place the dough ball into the prepared pan and spread about halfway across the pan. Cover with plastic wrap and allow to rise another 30 minutes on the counter.
5. Set a rack in the middle of the oven and preheat it to 425°F. Pour a tablespoon of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Top the dough all over with an even layer of the gruyere and the caramelized onions, making sure to press the toppings down so they stick to the bread later. Sprinkle with flaky sea salt all over.
5. Bake dough for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
