Sage and Onion Focaccia
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 236
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 244
- Total: 4 hr 40 min
- Active: 40 min
Ingredients
1 1/2 cups warm water (100 degrees F to 110 degrees F)
1 1/2 teaspoons active dry yeast
1 teaspoon honey or sugar
3 cups all-purpose flour
2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
Unsalted butter, for the baking sheet
1 tablespoon chopped fresh sage, plus small leaves for topping
1/2 small red onion, very thinly sliced, separated into strips
Flaky sea salt, for topping
Directions
- Stir together the warm water, yeast and honey in a liquid measuring cup. Set aside until foamy, 5 to 10 minutes.
- Whisk the flour and salt in a medium bowl until evenly combined. Make a well in the center and pour in the yeast mixture. Stir with a rubber spatula (the dough will be sticky and wet).
- Drizzle 1 tablespoon olive oil in another medium bowl and swirl to coat the bottom. Scrape the dough into the oiled bowl and drizzle with 1 more tablespoon olive oil; rub all over the top of the dough. Cover and let sit at room temperature until it’s puffed and doubled in size, 1 1/2 to 2 hours.
- Butter a 9-by-13-inch baking sheet. Uncover the dough. With your fingers, grab the edge of the dough farthest away from you, pull it upward, then fold it into the center of the dough. Rotate the bowl a quarter turn and repeat grabbing and folding the dough into the center. Continue folding the dough a total of 8 times, rotating the bowl each time.
- Gently scrape the dough into the center of the prepared baking sheet. Let it rest, uncovered, until it’s puffed and has mostly reached the sides of the pan, about 1 1/2 hours.
- Meanwhile, preheat the oven to 450 degrees F. When the dough has risen, sprinkle the top evenly with the chopped sage. With oiled fingertips, make dimples on the surface of the dough, pressing firmly but being careful not to deflate the dough. Scatter the onion slices and sage leaves on top. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with flaky sea salt. Bake until the focaccia is golden brown on the top and bottom, about 30 minutes. Let cool 15 minutes before slicing.