Focaccia w/ Caramelized Onion, Goat Cheese, and Jalapeño

Ingredients

• 2 1/2 teaspoons active dry yeast

• 2 1/2 cups lukewarm water

• 1 tablespoon honey

• 625 g all-purpose flour

• 1 teaspoon salt

• 8 tablespoons extra-virgin olive oil

Preparation

1. In a medium bowl, mix 2 1/2 teaspoons active dry yeast, 2 1/2 cups lukewarm water (be careful it is not too hot because this will harm the yeast), and 1 tablespoon of honey. Let the mixture sit for 10 minutes to make sure the yeast is alive. It should have bubbles on the surface and be cloudy.

2. Add 625 grams of all-purpose flour (be sure to weigh it because it needs to be precise) and 1 teaspoon of salt to the yeast bowl. Mix it together until there are no dry streaks and it should be pretty shaggy.

3. Poor 5 tablespoons of olive oil into a container that is good for proofing (ideally with tall sides) and swirl to cover the sides. Transfer the dough over to the container and turn the dough until it is covered in olive oil. Proof the dough at room temperature or in your oven on proof for 3 hours (until it has almost doubled in size and is very bubbly). Make sure to cover the container either with a clean towel or lid.

4. Butter a large baking pan (roughly 16 x 12). The larger the pan the thinner the focaccia - so use a smaller pan for thicker focaccia and larger pan for thinner focaccia. Poor 2 tablespoons olive oil into the pan. Fold the dough over itself in the rising bowl ensuring that it is recoated with the oil at the bottom. Transfer the dough to the prepared pan and let it rise uncovered for 2 hours either at room temperature or baking in your oven on proof. It should double in size again and spring back slowly when you poke it.

5. Preheat your oven to 450º F (235 ºC). Wash your hands and leave them slightly damp. Then poke the focaccia with your fingers all over to create the distinctive dimples. Coat it with the remaining tablespoon of olive oil and sprinkle with salt. Bake for 15 minutes and then remove from the oven. Add any toppings you want. For this recipe I added caramelized onions, goat cheese, and jalapeños to one side and parmesan, tomatoes, and jalapeños to the other. Make for another 5-10 minutes until the toppings are melty/roasted. Remove from the oven and let cool on a wire rack for 10 minutes. Then loosen the edges with a butter knife, remove, and cut for serving. You can serve warm or cold. Store in an airtight container at room temperature.

Notes

• Yield: ~ 36 pieces of focaccia