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Ingredients
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Dough
Toppings
Method
Dough Preparation
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Mix Ingredients
In a large bowl, mix the flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Stir until a dough begins to form.
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
Confit Garlic
In a small saucepan, combine garlic cloves with EVOO. Cook on low heat for about 20 minutes until soft and golden. Remove from heat and let cool.
Prepare Onion
Slice the red onion thinly and set aside.
Focaccia Assembly
Shape the Dough
Preheat your oven to 425°F (220°C). Punch down the risen dough and transfer it to a greased baking sheet. Stretch and shape it into a rectangle or circle.
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown.
Finish with Balsamic Glaze
Remove the focaccia from the oven and drizzle with balsamic glaze while still warm. Allow to cool slightly before serving.