(As read and prepared by Alex Tuller for the October 6, 2005, podcast.)
For several years now I have been making Focaccia and the one thing I have noticed that is very important is a hot oven and lots of salt. You can make this dough and put all sorts of different toppings on it including just olive oil and herbs.
However, I had a red onion and yellow tomato, so I made my brother, Chef Robert,of Tuller Premium Foods incredible red onion sauce to go on top of the bread.
First make the Dough
1 packet active dry yeast
2 cups luke warm water
pinch of sugar
1 tablespoon olive oil
3/4 tsp Kosher salt
4 cups all purpose unbleached flour
For the topping you need:
1 large red onion sliced very in very thin rounds
several big sprigs of sage
3/4 cup olive oil
2 cloves garlic sliced very thin
Salt and pepper
1 medium yellow tomato slice paper thin
Prepare the bread. I do this with my Kitchen Aid. Sprinkle the yeast over the water in the bowl of the Kitchen Aid. Add the sugar and stir. Let it stand about 5 minutes until the yeast starts to foam.
On the lowest setting using the paddle attachment, stir in the oil and salt and add 1 cup of flour. Once thoroughly mixed you can start gradually adding the other 3 cups of flour. Once the mixture is smooth, switch to the dough hook attachment . I find I still need to add a little flour prevent the dough from being too sticky. I also alternate from the low speed to medium-low speed in about equal amounts for about 6 minutes. You want a nice elastic, smooth dough.
Oil a fairly large bowl with a little olive oil and add the dough to it making a ball and coating all sides. Cover the bowl tightly with plastic wrap and then cover with a kitchen towel and leave to rise for 1-1/2 hours.
Now prepare the onions. Place the onions, sage, olive oil, and big pinches of salt into a heavy bottom sautaé pan with secure lid. Place on very low heat and leave there for 1 hour. Check in occasionally to stir it, but it really needs little supervision.
Dough check: Punch down the dough and let rise again for 1-1/4 hours.
Preheat the oven to 425F and generously oil a 15×12x1 inch jelly roll pan.
Press the dough into the prepared pan, cover with towel and let rise for about 35 minutes.
Now add the sliced garlic to the onion mixture and remove the lid. Turn up the heat to medium low and let some of the water bubble off. The onions should be very soft and the olive oil it has been cooking in very fragrant. You can taste and add salt and pepper to the mixture.
Dough check: using your fingertips put several rows of indents into the focaccia, making dimples to catch the olive oil. Remove the sage sprigs from the onion mixture. Layer the thinly sliced tomatoes on the top then spread the olive oil-onion sauce across. Another shake of salt and pepper.
Bake until golden brown, approximately 15 minutes.
Delicious.