BREADS - APULIAN ONION, ANCHOVY, & OLIVE FOCACCIA

Makes one 12 x 18-inch (30 x 45-cm) or 11 x 17-inch (28 x 43-cm) focaccia, 6 to 8 generous servings

DOUGH

4 cups unbleached all-purpose flour

2 teaspoons salt

2 ½ teaspoons (1 envelope) active dry yeast

1 2/3 cups warm water, about 110F (45C)

3 tablespoons olive oil

Olive oil for the pan

One 12 x 18-inch (30 x 45-cm) or an 11 x 17-inch (28 x 43-cm) jelly pan, generously buttered

Combine the flour and salt in a large mixing bowl and stir well to mix.

In a separate bowl, whisk the yeast into the water and whisk in the oil.

Use a large rubber spatula to make a well in the center of the flour in the bowl.  Pour in the liquid and use the spatula to begin stirring in the center of the bowl, gradually stirring a circle toward the sides of the bowl, incorporating more flour as your stir.  When all the flour has been incorporated, the dough will still be fairly soft.  Use the spatula to dig down to the bottom of the bowl from the side, between the bowl and the dough, and repeatedly fold the dough over on itself, until no dry bits remain.

Cover the bowl with plastic wrap and allow the dough to rise at room temperature until doubled in bulk, 1 to 2 hours, depending on the temperature of the room.

Scrape the dough into the prepared pan without folding it over on itself.  Lightly oil the palms of your hands to prevent sticking and press down on the dough so that it evenly fills the pan.  If the dough resists, cover it with a towel and let it rest for 10 minutes before continuing.  Cover the pan with oil plastic wrap and allow the dough to rise until doubled, up to 1 hour.  While the dough is rising, prepare the toppings.  

TOPPING

1/3 cup olive oil

1 large onion, about 8 ounces (225 grams), peeled, halved, and thinly sliced from stem to root end

1 (2-ounce/50-gram) can anchovies in olive oil, drained and coarsely chopped

Salt (only a little because of the anchovies) and freshly ground black pepper

1/3 cup Gaete or oil-cured black olives, pitted and quartered

1/3 cup Cerignola or other flavorful olives, pitted and quartered

A light sprinkling of kosher or other coarse salt

While the crust is rising, prepare the topping.  Pour about half of the olive oil into a 10-inch (25-cm) saute pan and place over low to medium heat.  Add the onion slices, and cook them slowly until they soften and begin to color slightly.  Stir in the anchovies and cook 1 minute longer.  Taste and adjust seasoning with salt and pepper if necessary. 

Scrape the sauce onto a plate or glass pie pan and place it in the refrigerator for a few minutes to cool.  Stir in the olives.

When the crust is almost risen, set a rack in the lower third of the oven and preheat to 425F (220C).

Uncover the crust and use a fingertip to gently dimple it at 1 ½-inch intervals.  Drop spoonfuls of the onion mixture all over the top of the crust and use a small metal offset spatula to spread a thin layer of the sauce evenly all over the dough.

Sprinkle the topping with a few pinches of kosher salt.  Drizzle with the remaining olive oil. 

Bake the focaccia until it is well risen and the topping is dry and beginning to color, about 30 minutes.  Turn the pan back to front about halfway through the baking. 

Let the focaccia cool in the pan on a rack for 5 minutes, then use a wide metal spatula to slide it onto a rack to finish cooling.  Cut into 2-inch (5-cm) squares to serve.

STORAGE – Keep the sfincione loosely covered with plastic wrap on the day it is baked – if you’re preparing it early in the day for the evening, leave it right on the cooling rack.  Wrap and freeze for longer storage.  Defrost, reheat at 375F (190C) for about 10 minutes, and cool before serving.