Ingredients
For the Dough
- 2 packets active dry yeast, ¼-ounce (7g) each
- ¼ cup (60ml) warm water
- 5 ½ cups (780g) all-purpose flour (plain flour), plus extra for kneading
- 2 teaspoons fine salt
- 2 cups (480ml) warm water, plus a little extra if needed
- 1 tablespoon olive oil, for the rising bowl
For the Topping
- 1 large yellow onion, peeled, halved and finely sliced
- 1 pint halved ripe cherry tomatoes
- ½ cup (120ml) olive oil, plus extra for the pan if needed
- 1 teaspoon coarse sea salt
- ½ teaspoon dried oregano
Equipment
- Food processor with a blade approved for bread dough
- 14- to 16-inch (36- to 41cm) shallow round baking pan
- Large mixing bowl
- Small mixing bowl
- Measuring Cups and Spoons
- Measuring pitcher
- Digital kitchen scale
- Knife
- Cutting board
- Spatula
- Slotted spoon
- Plastic wrap or bowl cover
- Oven mitts
- Baking stone, optional
Method
- Dissolve the active dry yeast in the ¼ cup (60ml) warm water. Let it stand for several minutes until it begins to bubble, then stir in the remaining 2 cups (480ml) warm water.
- Divide the flour and fine salt into 2 equal portions. Stir the yeast mixture again and divide it equally between 2 containers. Fit the food processor with the blade its manufacturer approves for bread dough.
- Add 1 portion of flour and salt to the processor. With the processor running, pour in 1 portion of the yeast mixture. Process briefly, about 30 seconds or as directed by your machine’s instructions, until a soft, moist dough gathers together. If it stays extremely wet and won’t gather, add flour 1 tablespoon at a time. If it’s dry, add a little water. Remove the dough and repeat with the remaining flour, salt and yeast mixture.
- Combine the 2 portions on a lightly floured surface and knead briefly until the dough is smooth, soft and slightly sticky. Coat a large bowl with the tablespoon of olive oil, add the dough and rotate it to coat. Cover and let rise in a warm place until doubled, about 1 hour.
- While the dough rises, combine the onion, halved tomatoes, 4 tablespoons of the topping oil and ½ teaspoon coarse sea salt in a small bowl. Let the vegetables marinate while the first rise finishes.
- Grease the bottom and sides of a shallow 14- to 16-inch (36- to 41cm) round baking pan with 2 tablespoons of the topping oil, using a little extra if needed. Gently deflate the dough, add it to the pan and press it into an even round. If it springs back, let it rest for a few minutes before stretching again.
- Lift the onion and tomatoes from the marinade with a slotted spoon and scatter them over the dough. Press them gently into the surface with your fingertips. Spoon the oil from the marinade over the top.
- Let the topped dough rise uncovered for about 20 minutes. Meanwhile, arrange a rack in the center of the oven and preheat to 425°F (220°C). If using a baking stone, place it on the rack before preheating.
- Gently dimple the dough again and sprinkle with the remaining ½ teaspoon coarse sea salt. Set the pan on the center rack or on the preheated stone. Bake for 20 minutes, rotate the pan from front to back and continue baking for 10 to 15 minutes, until golden brown with browned onion edges. Allow a little longer if needed.
- Remove the focaccia from the oven. Drizzle or brush it with the remaining 2 tablespoons topping oil and scatter over the dried oregano. Let it cool for at least 15 minutes before slicing. Serve slightly warm or at room temperature.
Notes
- Use approximately 4 ½ teaspoons active dry yeast if measuring from a jar.
- Weigh the flour if possible and adjust with small amounts of flour or water to make a soft, slightly sticky dough.
- Rising times vary with room temperature.
- Check your food processor’s flour limit and approved dough blade before mixing.
- Refrigerate leftovers within 2 hours and use within 3 days.