Focaccia Inspired by French Onion Soup

1. 1

   For the focaccia: Pour water into a large bowl and sprinkle the yeast and sugar over the top. Briefly mix with a dough whisk or wooden spoon, then let sit until the yeast blooms, about 10 minutes. When ready, the surface should look like foamy beer.

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   Stir in the olive oil and salt. Add the all-purpose flour and bread flour, then stir with the dough whisk or a wooden spoon until no dry streaks of flour remain.

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   Cover the bowl and let rise for 45 minutes.

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   After 45 minutes, uncover the bowl and slightly wet your hands. Starting at the top of the bowl, use your wet hands to pull the top edge of the dough up and over the dough ball. Continue around the dough until you have stretched and folded all the way around.

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   This technique is called a stretch and fold; it helps develop gluten and replaces traditional kneading. Cover the bowl again and let it sit in a warm spot.

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   After 30 minutes, repeat the stretch and fold. Cover the bowl and do two more sets of stretches and folds, 30 minutes apart. After the fourth stretch and fold, cover the bowl and let it sit for 30 minutes.

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   At this point, the dough should have doubled in size and feel smooth. It is now ready to use, or you can chill it overnight to use the next day.

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   For the toppings: Lightly oil a 9x13-inch metal cake pan. Place the focaccia base in the pan and use your fingers to gently stretch it into all four corners. Cover and let the focaccia rise for about 1 hour.

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   Meanwhile, melt the butter in a light-colored skillet over medium heat. Add the onions and a generous pinch of salt, then cook over medium-low heat, stirring often, until the onions are deeply caramelized, about 40 minutes.

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    As the onions cook, add water, 1/4 cup at a time, as needed to prevent burning. After 40 minutes, the onions should be deeply browned and jammy. Remove from the heat and let cool slightly.

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    Preheat the oven to 450 degrees F (230 degrees C).

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    Lightly drizzle olive oil over the surface of the focaccia. Use your fingers to dimple the surface, then scatter Gruyère cheese in an even layer. Dimple again, then dollop the onions all over the top. Sprinkle with herbes de Provence.

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    Bake in the preheated oven until the focaccia and cheese are golden brown and bubbly, 25 to 30 minutes.

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    Remove from the oven and let it sit in the pan for about 10 minutes, then carefully slide the focaccia onto a cutting board. Let cool for an additional 10 minutes before slicing and serving.

• Calories 387.26 kcal Moderate
• Protein 14.19 g Good Source
• Carbs 53.93 g Moderate
• Total Fat 11.86 g Moderate
• Saturated Fat 5.69 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 25.57 mg Moderate
• Sodium 161.9 mg Moderate
• Fiber 3.77 g Moderate
• Sugar 3.6 g Moderate
• Added Sugar 1.98 g Low Source
• Calcium 208.15 mg Moderate
• Iron 3.07 mg Moderate
• Potassium 54.37 mg Low Source
• Vitamin A 24.85 mcg_rae Low Source
• Vitamin C 0.02 mg Low Source
• Vitamin D 0.22 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅