Rustic Sourdough Focaccia With Caramelized Onions

Total Time: 24 hrs 25 mins Preparation Time: 24 hrs Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 teaspoon yeast
• 3 cups all-purpose flour
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons coarse salt
• 1 cup sourdough starter
• 1 1/2 cups water
• 4 tablespoons olive oil
• 1 teaspoon coarse salt
• 1 1/2 yellow onions, sliced

Recipe

• 1 place all ingredients for dough, except for the tablespoon of flour in the machine and run the dough cycle.
• 2 add more water if necessary to for a very wet dough that barely holds its shape and does not leave the bottom of the pan. (i've never had to do this - shb).
• 3 at the end of the cycle, remove the bucket from the bread machine, cover with plastic wrap and refrigerate for 12-18 hours.
• 4 to finish the focaccia: pour the dough into a 9x13" baking pan that has been prepared with olive oil and corn meal.
• 5 cover the dough with aluminum foil and refrigerate for 4 hours.
• 6 then remove from the fridge and leaving the dough covered, allow to rise at room temperature for 2 hours.
• 7 meanwhile, caramelize the onions (using 1-2 medium onions) with a 2 tablespoons olive oil.
• 8 preheat the oven to 475°f.
• 9 spread the onions over the dough.
• 10 sprinkle the remaining olive oil and the salt over the dough.
• 11 bake 20-25 minutes until the top is crusty and a rich golden brown color.
• 12 eat hot, warm, or at room temperature.