Its crispy and filled with sweet but healthy toppings featuring fig and caramelized onions on top. With the use of Focaccia and some toppings, Coffee and Crumpets think you can make a great dish that resembles a pizza.
2 large onions, sliced thinly
¼ cup/60ml olive oil
4 tablespoons butter, unsalted
12 oz jar good quality fig preserves
Brie, small wheel, thickly sliced
a 2-3 sprigs of thyme or 1 rosemary, optional
½ cup/118ml cool water
1/16 teaspoon instant yeast or 1/16 teaspoon active dry yeast
1 cup/150g all purpose/plain flour
all of the starter
¼cup/60ml lukewarm water
¼ cup/60ml milk, warm
2 teaspoons instant yeast or 2 ½ teaspoons active dry yeast
2 cups/300gall purpose/plain flour
1 1/4 teaspoons salt
2 tablespoons, olive oilDirections:
- Caramelise the onions by heating the oil and butter in a large heavy sauté pan on medium heat.
- Add the sliced onions and stir to coat with the oil and butter.
- Decrease the heat to medium low and cook the onions until soft and gold.
- This will take some time.
- Stir occasionally to make sure onions are browning uniformly and not burning.
- Add the sprigs of rosemary or thyme, if using.
- It took me about 30-35 minutes to caramelise the onions.
- I cooked them a day ahead and refrigerated them and warmed them up a little before using.
- To make the starter
- Mix the water and yeast, then add the flour, stirring till the flour is incorporated.
- Cover and let rest at room temperature for about 14 hours; the starter will be bubbly.
- To make the dough
- Combine the starter, water, milk and yeast. Stirring to combine.
- Add the remaining dough ingredients, and mix and knead into a soft dough.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour.
- Gently deflate it, and allow it to rise for another hour; it should have doubled in size from its original volume.
- Lightly grease an 18" x 13" rimmed baking sheet (or two 9" x 13" pans) with non-stick vegetable oil spray. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch.
- If you’re using the baking sheet, gently pull and shape the dough into a rough rectangle, and pat it into the pan.
- As soon as it begins to fight you and shrink back, stop patting.
- Let it rest a few minutes and shape it into the corners of the pan.
- Divide the dough in half if you're using smaller pans.
- Cover the pan and allow the dough to rise for 2 to 3 hours, till it’s very puffy, almost billowy.
- Toward the end of the rising time, preheat the oven to 400°F.
- Gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not harshly, you don’t want to deflate it too much.
- Spritz heavily with warm water, and drizzle with olive oil from the caramelised onions.
- Bake the focaccia for about 15 minutes.
- Remove from the oven and spread the top with the fig preserve, add the caramelised onions and place the Brie slices over the top.
- Return to the oven until the Brie is melted and bubbling, another 10 minutes.
- Allow to cool a little before cutting and serving.