Focaccia Bread with Caramelized Shallots and Thyme

Updated at: Tue, 05 Dec 2023 18:08:58 GMT

Step 1

Combine water, sugar, and yeast and whisk with a fork. Let stand for 5-minutes until cloudy and foamy.

Step 2

Meanwhile, in a large bowl whisk together flour and salt. Add the yeast mixture and mix with a dough whisk or spoon until a ball forms.

Step 3

Transfer to a floured surface and knead for 5 minutes. Place 1 tbsp (15ml) of olive oil in a bowl, grease bowl with it, and place dough ball inside. Cover and place in a warm space. Let rise for 1 hour.

Step 4

Grease a 9”x 9” (23cm x 23cm) pan with 1 tbsp (15 ml) ofolive oil and set aside.

Step 5

Then punch dough down, place on a floured surface, and kneadfor 5 minutes adding more flour in 1 tbsp increments if it’s too sticky.

Step 6

Then roll out the dough into a loose square and fit the dough into the pan. Pressing it down and stretching it into the corners. Cover with a clean dish towel and allow to rise for 20 minutes.

Step 7

Meanwhile, cook the shallots. In a large non-stick pan, add 1 tbsp (15ml) of olive oil. Add the shallots and cook until fragrant and golden brown. Season with salt and pepper to taste. Then add the balsamic vinegar and reduce until liquid is evaporated. Then add half the thyme. Allow to cool.

Step 8

Remove the dishcloth and create indentations in the doughwith your fingertips. Pressing deeply down into the dough so that theindentations stay. Sprinkle with the sea salt, the cooked shallot mixture, and the remaining thyme on top.

Step 9

Bake at 400F for 20 minutes. At which point brush the remaining olive oil on top of the bread with a pastry brush, being careful not to disturb the shallots too much. Continue baking for another 5 minutes to set the olive oil.

Step 10

Allow the focaccia to cool completely before removing. Then run a knife around the perimeter to release if using a removable cheesecake pan. Otherwise cut into 9 squares and serve.

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