Section 1

Onion Focaccia �

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Onion Focaccia is made with a Motherdough starter. Mix up the dough in the late afternoon around 4 � 5 pm. Then allow the dough to ferment about five hours and then overnight in a cool place around 50 -55 degrees. This recipe will make 2 lbs enough for one 14� round Focaccia.

v 2/3 cup vigorous Motherdough Starter at 70% hydration � 6 oz

v 1 cup water � 8 oz

v � cup evaporated milk � 2 oz

v 1 Tablespoon Olive Oil� � 1 oz

v 2 scant teaspoons salt � .4 oz

v 3 & 1/3 cup All Purpose flour � 15 oz

Let this dough set lightly covered at room temperature until 9:00 pm. Then push the dough down and turn it over. Cover it lightly again and move it to a place with a cool overnight temperature (50 � 55 degrees F).

� In the morning take out the dough and let it warm up about one hour. Then roll the dough into a ball and let it set for 10 minutes. Now begin to stretch out the dough gently from all sides and pushing the dough gently outward from the middle until the dough is about 14 inches in diameter. It the dough fights you, let it rest another 5 � 10 minutes and start stretching and pulling the dough out again. Set the dough on top of a pizza screen or sprinkle a peel with semolina flour and set the dough on top of it. Let the dough raise for one hour. Spread some grated 1 cup Parmesan Cheese, One large (about 12 oz when raw) fried, browned onion, and chopped fresh Rosemary leaves. Don�t brown the onions too much as the heat from the oven caramelizes them even more. ( Note to testers: The Focaccia shown in the pictures doesn�t have Parmesan cheese, but it needed it to help glue the onions to the bread, as the onions fell off after baking).

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Baker�s Percentages

Sourdough Starter�� 6 oz�� - 31.5%

Liquids/milk�� 10 oz�� - 52.6 %

Oil�� .5 oz�� - 2.6 %

Salt�� .4�� - 2.1 %

Flour�� 15 oz� �� - 81.5 %

Total weight of dough�� 2 lbs 0.4 oz�� - 170.3 %

Total flour�� 1 lb 3.0 oz�� - 100%

Total water�� 12.5 oz�� - 65.5 %