Strawberry Balsamic Red Onion Focaccia

Prep: 20 mins + rising time | Cook Time: 32 mins | Course: Baked Goods | Serves: 12 

Juicy strawberries and balsamic braised red onion top this amazing focaccia bread. Double the recipe if you like; and bake it on a rimmed baking or cookie sheet. Inspired by Saveur and contributor Leah Koenig. I didn’t use the maple, but my balsamic was one of those fruity slightly sweetened reduced balsamic’s. https://www.saveur.com/article/Recipes/Strawberry-Focaccia-with-Maple-Balsamic-Onions/ 

2 ¼ tsp yeast

1 tsp honey

1 cup warm water

¼ cup olive oil + more for finishing

2 ½ cups flour

1 tsp salt

1 medium red onion, sliced

1 Tbsp balsamic vinegar or berry flavored balsamic

1 cup strawberries, hulled and sliced

Flakey sea salt, for finishing

In a stand mixer, add yeast, honey and warm water to your mixing bowl, stir and let stand for 2-5 minutes until foamy. Add ¼ cup olive oil, flour and salt. Mix on medium-high speed for 5 minutes until dough is smooth and stretchy. Cover mixing bowl with plastic wrap and let rise for an hour (or place in the refrigerator over night). Oil a 9.13 pan with 2 tablespoons of olive oil. Transfer the risen dough to the oiled pan and spread out with your finger tips. Cover with plastic wrap or a kitchen towel and let rise 30 minutes longer in the pan.

Preheat oven to 450*. Slice and braise your red onion in 1 Tbsp olive oil over moderate heat for about 5 minutes. Add balsamic vinegar and cook a couple minutes more till liquid is reduced. Allow to cool. When dough has finished rising, dimple the dough with your fingertips. Drizzle with 3 more tablespoons of olive oil and top with the cooled red onions and strawberry slices. Sprinkle with a bit of flakey sea salt. Bake for about 20-25 minutes. Focaccia bread will be golden and a bit more browned around the edges. Allow to cool before slicing.