This savory, autumn-inspired focaccia is the perfect addition to your fall bread basket.
Bacon and Caramelized Onion Focaccia
Serves: 1 large loaf
Ingredients
- 2 1⁄3 cups room temperature water (70° to 75°)
- 7 tablespoons extra-virgin olive oil, divided, plus more for brushing
- 6 cups bread flour
- 5 teaspoons kosher salt
- 1 1⁄2 tablespoons chopped fresh thyme
- 1 tablespoon plus 2 teaspoons minced garlic, divided
- 1 (0.25-ounce) package instant yeast
- 1 (1-pound) package hickory-smoked bacon
- Caramelized Onions (recipe follows)
- 1 1⁄2 cups shredded Gruyère cheese
- Garnish: chopped fresh thyme
Instructions
- In the bowl of a stand mixer, combine 2 1⁄3 cups room temperature water and 3 tablespoons oil. Add flour, salt, thyme, 1 tablespoon garlic, and yeast; using the paddle attachment, beat at low speed for 4 minutes. Scrape sides of bowl and paddle. Increase mixer speed to medium-low, and beat until dough pulls away from sides of bowl and forms a smooth ball on paddle, 2 to 4 minutes.
- Brush a large bowl with oil. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°) for 1 1⁄2 hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl to complete 1 fold.)
- Meanwhile, heat a 12-inch cast-iron skillet over medium heat. Working in batches, add bacon, and cook until lightly browned. (It is important not to overcook the bacon here; otherwise, it will burn in the oven.) Remove bacon using tongs, and let drain on paper towels, reserving 3 tablespoons bacon drippings for Caramelized Onions. Let bacon cool completely, and roughly chop.
- Brush bottom and sides of a 17 1⁄4 x 12 1⁄4-inch rimmed baking sheet with 2 tablespoons oil. Turn out dough onto prepared pan. Using just your fingertips, gently stretch dough to completely fill pan. (If dough is tight and will not stretch completely, let dough stand for 5 to 10 minutes and then try again.) Cover and let rise in a warm, draft-free place (75°) for 30 minutes.
- Uncover dough, and dimple with your fingertips, touching pan through dough without tearing dough. Cover and let rise in a warm, draft-free place (75°) until dough is level with sides of pan, 15 to 30 minutes.
- Preheat oven to 450°.
- In a small bowl, combine remaining 2 tablespoons oil and remaining 2 teaspoons garlic. Gently brush oil mixture on top of dough. Top with Caramelized Onions and chopped bacon.
- Bake for 15 minutes. Sprinkle with cheese. Reduce oven temperature to 425°. Bake until deep golden brown and an instant-read thermometer inserted in center registers 205°, about 10 minutes more. Let cool on pan for 10 minutes. Remove from pan, and serve warm or let cool completely on a wire rack. Garnish with thyme, if desired.
Caramelized Onions
Serves: about 1 cup
Ingredients
- 3 tablespoons bacon drippings reserved from Bacon and Caramelized Onion Focaccia
- 2 pounds Vidalia onions (about 3 medium onions), thinly sliced
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 cup cooking sherry or dry white wine
Instructions
- In a 12-inch cast-iron skillet, heat bacon drippings over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add sugar, salt, and pepper; cook, stirring occasionally, until onions are deep golden brown, 25 to 35 minutes.
- Increase heat to medium-high. Add sherry; cook until most of liquid has evaporated. Place onion mixture in a glass bowl, and let cool to room temperature completely.
