Focaccia Cipolle (Onion Topping Flatbread)

Ingredients:

1/4 cup warm water
1 1/2 tsp instant yeast (or 15 g fresh yeast)

2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
1/2 cup warm water

Topping:

4 yellow onion, sliced
6 tbsp olive oil
1/2 tsp salt for sprinkling
1 tbsp olive oil for drizzling

Method:

In a heavy non-stick pan, heat 6 tbsp olive oil over medium-high heat. Add onion and stir-fry till sweet and golden yellow (about 12 minutes). Let cool to room temperature.

Dissolve yeast and salt in 1/4 water, leave for 10 minutes.

In a large bowl, combine flour, oil and salt.

Pour yeast solution into the center of the flour mixture, mix-well and gradually pour-in the remaining water to form dough.

On a lightly floured work surface, knead dough until becomes smooth and soft (about 8-10 minutes).

Transfer dough into a lightly oiled container, turn the dough to coat lightly with oil, cover and leave aside in a warm place to rise until doubled in bulk (about 1.5 hours).

Lightly grease an 8 inch pan.

Place dough in the prepared pan and gently stretch it toward edges from center to achieve an even thickness.

Cover with kitchen towel and let rise till almost double in bulk, soft and puffy (about 45 minutes).

Preheat oven to 240 °C.

Using fingertips, dimple the dough evenly to leave indentations for about 1/2 inch deep.

Cover dough with towel and let to rise again for another 20 minutes.

Arrange cooked onion evenly over the risen dough, drizzle the top with olive oil.

Bake focaccia in the preheated oven for 15 minutes or till golden yellow.

Remove from oven, transfer the pan to a rack and let stand till the focaccia is barely warm (about 10 minutes) before cut to serve.