Focaccia - Onion Pletzel

By mariannefeldman

Artisan Bread in 5 Minutes a Day, Jeff Hertzberg & Zoe Francois, p 185
Use Challah (p180) or Brioche (p189) for dough
or new book challah p 296, brioche p 300

Ingredients

• The New Artisan Bread in 5 Minutes A Day p305
• Use Challah p 296 or Brioche p 300
• see Challah - No Knead - 5 Mins A Day
• ...
• 1 lb (grapefruit sized portion) of Challah or Brioche dough, defrosted overnight in fridge if frozen
• 1 1/2 tbs oil or unsalted butter, plus more for greasing pan
• 1 small onion, thinly sliced
• 2 tsp poppy seeds
• 1/4 tsp kosher salt
• opt: egg wash (1 egg beaten w/1 tbs water)

Preparation

Step 1

On baking day: grease baking sheet or line w/parchment paper.
Dust surface of the refrigerated dough with flour & cut off a 1 lb (grapefruit sized) piece
.
Dust the piece w/more flour & quickly shape it into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball 1 quarter turn as you go
.
Using a rolling pin or your hands flatten the dough to a thickness of 1/2 inch & place on the prepared baking sheet
(Alternately press the unrolled dough into a well greased 9 x 9 square nonstick baking pan)
.
Allow to rest & rise 20 mins
.
Preheat the oven to 350 F
.
A baking stone is not required & omitting it shortens the preheat
.
Meanwhile, in a skillet over medium heat saute the onion slices in the oil or butter til they just begin to color, do not over brown or they will burn when in the oven
.
If you are using the egg wash paint it onto the surface of the dough with a pastry brush
.
Strew the onions onto the pletzel & drizzle oil or butter over them (don't completely cover the surface w/onions or the pletzel won't brown well
.
Finish by sprinkling the poppy seeds & salt over the onions
.
After the pletzel has rested place the baking sheet in the center of the oven
.
Bake for 15 - 20 mins, until the pletzel has browned but the onions are not burned
.
Allow to cool, then cut into pieces & serve