⅛cuproasted pistachiosunsalted and broken into pieces
1tablespoonsoil
1teaspoonbrown sugar
Instructions
Focaccia
In a bowl sift together bread flour, salt and dried oregano. Set aside.
In a small jar/bowl, take warm water and mix some honey to it. Immediately add active dry yeast and give a quick stir. Let the mixture sit for 10 minutes.
After 10 minutes you will see the yeast mixture all frothy and bubble up. This is called proofing the yeast and indicates that the yeast is now ready to be used. If you don't see any froth, it means the yeast is dead. Throw the mixture and start over again.
Add 2 tablespoons of olive oil in flour mix.
Now add the yeast mixture and mix with a spatula till everything is well combined.
Transfer the dough to your working counter. It won't be smooth at this time.
Put some flour on the surface and start kneading the dough, after 2-3 minutes the dough will become little smooth.
Apply 1/2 tsp oilve oil on one side and knead. Apply 1/2 tsp of oil on the other side as well and knead.
Keep kneading for 7-8 minutes [apply a tsp of oil more in between].
Knead till dough is smooth and elastic.
Transfer the dough into a bowl and coat it with some olive oil. Make sure the dough is coated from all sides.
Cover the dough and keep it in a warm place and let it rise for around 1 hour. I kept mine in the microwave, you can keep it in an oven [which is obviously switched off] or at any other warm place in your house.
After 1 hour, the dough will more than double in size, as you can see in the picture.
Transfer the dough onto to 13X9 baking pan and punch to release the air. Flatten it a bit using your fingers and let the dough rest for 10-15 minutes.
Flatten the dough completely so that it covers the pan.
Drizzle some olive oil on top and using your fingers poke the dough all through. This is called dotting the bread. Poke all the way till you fingers touch the pan.
Cover at keep keep the pan in a warm place for 30-45 minutes for 2nd rising.
Preheat the oven at 475 F degrees.
After the dough has risen, drizzle very little olive oil all over again. You can use a brush to spread the oil but careful not to punch down the dough so do it very slowly.
Sprinkle some sea-salt crystals, this is optional but recommended. Bake the bread at 475 F degrees for 15 minutes till it’s nice golden brown in color.
Topping
While the bread is in the oven, heat 1 tablespoon of oil in a pan on medium heat.
Add sliced onion and cook for 4-5 minutes, till it becomes translucent.
Add brown sugar and continue to cook till the onion caramelizes, this will take 15-20 minutes. Be careful to not burn the onion.
Take focaccia out from the oven, brush some olive oil on top while it’s still warm.
Top with caramelized onion and roasted pistachios and serve immediately.