Onion Focaccia

Directions

In the bowl of a stand mixer fitted with the flat beater, sprinkle the yeast and a pinch of the sugar over 1/2 cup (4 fl. oz./125 ml) of the water and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes.

Add the remaining 1 cup (8 fl. oz./250 ml) water and the remaining sugar, 1/4 cup (2 fl. oz./60 ml) of the olive oil, the table salt and 1 cup (4 1/4 oz./120 g) of the flour. Beat on medium speed until creamy, about 1 minute. Add 1 cup (4 1/2 oz./120 g) of the flour, reduce the speed to medium-low and beat for 2 minutes. Stir in the onion.

Switch to the dough hook. On low speed, beat in the remaining flour, 1/2 cup (2 oz./60 g) at a time, until a soft, shaggy dough forms that starts to pull away from the sides of the bowl. Knead on low speed, adding flour 1 Tbs. at a time if the dough sticks, until moist, soft and slightly sticky, about 6 minutes. Cover the bowl loosely with plastic wrap and let rest for 20 minutes.

Brush a baking dish lightly with oil. Turn the dough out into the prepared dish. With oiled fingers, press and flatten the dough into an oval 1 inch (2.5 cm) thick. Cover loosely with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. It will be at least 2 inches (5 cm) thick.

With your fingertips, make deep indentations 1 inch (2.5 cm) apart all over the surface of the dough, almost to the bottom of the pan. Drizzle with the remaining 1/4 cup (2 fl. oz./60 ml) olive oil. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.

Place a baking stone on the bottom rack of an oven and preheat to 425°F (220°C).

Sprinkle the bread lightly with coarse salt. Place the pan on the stone and bake until the bread is lightly browned, 20 to 25 minutes. Check the bottom and, if the bread is pale, bake for a few minutes more. Serve warm or at room temperature, cut into squares or wedges. Makes 1 large focaccia.

Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).