Tomato Onion Focaccia

We wanted to bake something with sourdough for a potluck today. I decided to make a tomato rosemary and Italian meats focaccia - my mom helped create it.

 

Ingredients:

Dough

• 8 ounces sourdough starter, fed or unfed
  (or use 4 ounces water, 4 ounces flour, and 1/4 teaspoon more yeast + the quanties below)
• 6 ounces lukewarm water
• 2 teaspoons instant yeast
• 12.75 ounces All-Purpose Flour
• 1 1/2 teaspoons salt
• 2 tablespoons nonfat dry milk
• 3 tablespoons olive oil
    

Toppings

• 8 - 9 small tomatoes, sliced very thin
  (I used Campari tomatoes)
• 1 large Vidalia onion, sliced thin
• 1/4 cup parmesan
  (I used some leftover Parmesan pieces, as well as some shredded cheese)
• 1 tablespoon fresh rosemary
  (pull whole leaves from stems for a 'pretty' look) 
• Optional - 20 or so pieces of pepperoni, cut into quarters
  (I also used a few slices Italian ham from a leftover anti-pasta plate, also cut into small pieces)
     

Instructions:

1. Combine starter and water in stand mixer bowl. Mix in yeast, and 1/2 cup of flour. Let proof for 5 to 10 minutes.
2. Mix in rest of flour, salt, milk, and oil, and knead for 5 to 7 minutes to combine.
3. Place the dough in a lightly greased bowl, and let it rise for about an hour. 
   (Optional - punch the dough done once, and let it rise a second time.) 
4. Using cooking spray, lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan). 
5. Drizzle 1 to 2 tablespoons olive oil on top the spray
   (The spray keeps the bread from sticking,the olive oil gives the bottom crust crunch and flavor.)
6. Press the dough on the pan, pat out to fill pan.
   (If the dough is too springy, let it rest for 10 minutes then pat it out again.)
7. Let the dough rise until it is puffy.
   (Since I let it rise a second time, this took about 20 minutes for me.)
8. While the dough is rising, spread the thinly sliced tomatoes on a paper towel to soak up some of the juices.
9. Saute the onions for 10 or more minutes to soften them while the dough is rising.
   (I wanted a light brown on the way to carmelized...)
10. Start pre-heating oven to 425.
    
11. Dimple the surface of the dough using your fingertips.
12. Spread 1 or 2 tablespoons of olive oil over the dough. 
13. Spread the tomato slices on top. (I wanted to cut small pieces for the potluck, so I arranged the tomatoes in eight rows of 5 tomatoes.)
14. Sprinkle the rosemary around the tomatoes.
15. Sprinkle the onions and the pepperoni/meats around.
16. Sprinkle the parmesan cheese with a focus on the tomatoes.
17. Bake the bread for about 25 to 30 minutes. 
18. Remove from oven, let cool in the pan on a baking rack.
    (Slice into 40 pieces for potluck-sized bites.) 
     

Carole's Notes:

We liked this! The focaccia smelled amazing, looks pretty, and tastes good.
(Thanks Mom for your help!)

The bread recipe was based on my other sourdough focaccias.