A study in focaccia with Onion
All three made with a poolish preferment, all three were also shaped and put in the fridge for two days before baking. The onions went through a lil salting and dehydration before adding olive oil. I kept trying to punch up the onion flavor. First bread had 3/4 of onion last one had 1.5 onions. I’m all onion-ed out! I’ve learned about as much as I wanted to from this onion study, I’d like to move on to pizza focaccia or maybe even a dessert focaccia!
But alas I have friends who follow my cooking gram requesting more onion focaccia!!!! 🙃
u/Brilliant-Rabbit-157 — 8 days ago