Caramelized Onion Focaccia
Made with my standard NY dough, with a 24 hour biga, but much more wet (don't know hydration level, I have that artsey feely disease).
Finely minced a medium onion and carmelized bits. Added caramelized bits to dough during need. Rizen twice at room temp. Baked directly on stone on parchment paper for 25 minutes at 425.
The taste is fantastic, the caramelized onion flavors the entire dough, taste kind of reminds you of a REAL NY onion bagel.