Biaggi's Ristorante Italiano Recipe
1/2 cup + 3 tablespoons red onions, small dice
3/4 cup whole milk
1 tablespoon olive oil
2 teaspoon kosher salt
1 1/4 cup whipped mashed potatoes
1 tablespoon + 1 teaspoon fresh yeast
1/2 cup warm water, 105 degrees
1 tablespoon + 1 teaspoon olive oil
3 cups unbleached flour
Cut onions to small dice and place into 6 quart sauce pot with milk, oil, salt, and mashed potatoes. Turn on low heat, and warm to 100 degrees (exactly). When the mixture is heated, place the fresh yeast, warm water (105 degrees exactly), and oil into a large mixing bowl and whisk until yeast dissolves.
Next, combine the flour, heated mixture, and dissolved yeast and place in the kitchen mixer bowl. Mix on low speed using the dough hook for 1 minute to incorporate the flour. Once incorporated, mix on medium for 2 minutes until a ball has formed. (Note: Check dough for consistency; you may have to add more water or flour depending on the temperature and humidity in the kitchen.)
Remove dough hook attachment and allow bread to proof until it has doubled in size. Remove dough from mixer and place on a pre-oiled sheet tray and spread it out evenly by lightly pressing down on the dough. Top the focaccia with a light coating of oil and the topping of your choice (salt, onions, fresh herbs, tomatoes, etc.).
Let the dough rest for the second proofing, allowing the bread to rise 1 inch (about 1 hour).
Bake in an oven at 350 degrees for 10 minutes, rotate bread to ensure even cooking, and continue baking for an additional 10 minutes until golden brown or as needed by your oven. Let rest for 5 minutes, cut, and enjoy.