In this focaccia baking we will use the top-bottom heat program (static heat) of the oven at very high heat - 250 degrees. In most home ovens this is the maximum temperature.
We bake at a very high temperature so that the pastry gets a heat stroke, swells and gets a brown color in a short time. This way we will get an airy and brown focaccia. Baking in this program allows the focaccia to brown well on the top and bottom.
Ingredients:
For the dough:
500 grams of yeast spelled flour (2/1/3 cups plus 1 tablespoon)
10 grams of white sugar (one tablespoon)
20 grams of olive oil
1/2 teaspoon of salt
400 grams of water, at room temperature (1/2 cups plus 3 tablespoons)
For the onion mixture:
large white onion, thinly sliced
2-3 tablespoons of olive oil
Atlantic salt or coarse salt
A spoonful of whole poppy seeds
Preparation:
1. To prepare the dough: Place the yeast-soured flour, sugar, olive oil and water in a large bowl. Mix with a ladle or a spoon until you get a relatively uniform dough. Cover the bowl with a towel or plastic wrap and leave for fifteen minutes, at room temperature.
2. Fold the dough into itself in a circular shape, until you notice that it no longer stretches. Cover the bowl and let it rest for fifteen minutes. Fold the dough again in the same way, cover and leave to rest for another quarter of an hour. Repeat the operation once more - three folds in total. After the last folding, when the dough is elastic and smooth, cover and leave to rise for half an hour.
3. Generously grease a 35*25 cm rectangular pan with olive oil. Transfer the dough, grease with olive oil and let it stand for about half an hour. Stretch it so that it covers the pan. Cover the pan with a towel or plastic wrap and let it rise in a warm place, until the dough has risen. Doubles its volume, about an hour or so.
4. Heat the oven to 250 degrees, top-bottom heat. Meanwhile, prepare the onion mixture and mix the sliced onion, olive oil and salt in a bowl.
5. Sprinkle the onion mixture over the dough and sprinkle the poppy evenly.
6. Bake the focaccia for about 15-20 minutes, until it is brown and the onion is partially browned. The focaccia is at its best when it's hot.