Onion & Sage Focaccia Bread

Ingredients

    Focaccia:

    5 lb (full box) Krusteaz Professional® Buttermilk Pancake Mix 731-0120

    32 oz (7 cups) all-purpose flour

    1/2 oz (1/4 cup) Italian seasoning

    2 tablespoons yeast

    56 fl oz (7 cups) water (105°F -115°F)

    1 fl oz (2 tablespoons) olive oil

    Topping:

    2 lb (8 cups) thinly sliced onions

    2 fl oz (¼ cup) olive oil

    1 tablespoon brown sugar

    3/4 teaspoon salt

    1/2 cup chopped fresh sage leaves

    Kosher salt to taste

 

Yield

128, 3x2-inch servings

Method

    Focaccia:

    1. Place Krusteaz Professional Buttermilk Pancake Mix, flour, Italian seasoning, yeast and 1 tablespoon salt in mixer bowl. Using a dough hook, mix on low speed until blended.

    2. Add water and mix on low speed 4 minutes. Scrape bowl and dough hook.

    3. Continue to mix on low speed an additional 4 minutes. During last 15 seconds of mixing, pour 1 oz (2 tablespoons) olive oil down sides of bowl to coat dough. Turn off mixer; remove dough hook.

    4. Cover and let dough rise 45 minutes or until double in size.

    5. Divide dough in half and place in 2 lightly greased 24 x 16 x 1-inch sheet pans. Let rest 10 minutes. Press dough into each pan. Brush with additional olive oil, if desired.

    6. Proof in warm (90°F -110°F), draft-free place or proof box 45 minutes or until double in size. Dock dough with dowel or end of spoon to make indentations 1-inch apart onto surface of dough.

    Topping:

    7. Place onions and 2 oz (1/4 cup) olive oil in large skillet. Sauté over low heat, stirring occasionally, for 20 minutes or until onions are caramelized and golden brown.

    8. Add brown sugar and 3/4 teaspoon salt; stir to mix well.

    9. Top dough with sautéed onions, fresh sage leaves and kosher salt.

    10. For convection oven, bake at 300°F 14 -18 minutes; for standard oven, bake at 350°F 15-20 minutes.

 

WHEAT