Caramelized Onion and Lay's Focaccia

Ingredients

Steps

1. 1

   In a medium bowl, add 1 cup warm water, the yeast, and a pinch of sugar, and let rest for 5-7 minutes until fluffy.

2. 2

   In a large bowl, combine the flour, remaining water, foamed yeast, oil, remaining sugar, and salt, and stir until combined.

3. 3

   Knead the dough for about 4-5 minutes. It will still be sticky and not smooth.

4. 4

   Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.

5. 5

   Once rested, add the Lay's chips and the leaves of 1 sprig of rosemary. Gently punch the dough down to release the air and transfer it to a lightly floured surface.

6. 6

   Carefully knead for 5-7 minutes, or until smooth, making sure to keep the chips intact.

7. 7

   Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rest at room temperature for 10-20 minutes until 20% risen. Then transfer to the fridge and let rest for 2-3 hours, until almost doubled in size. If you're in a hurry, let it rest at room temperature for 45-60 minutes until almost doubled.

8. 8

   Drizzle a 10"x15" baking pan with olive oil, transfer the dough to the pan, and gently stretch it toward the edges with your hands. The dough will not fully cover the pan at this point.

9. 9

   Cover the pan with a clean kitchen towel or plastic wrap and let rest until doubled in size again, 50-60 minutes.

10. 10

    Meanwhile, heat a skillet over high heat. Add 4 tbsp olive oil and the onions, then reduce the heat to medium-high. Sauté the onions for 4-6 minutes, stirring consistently.

11. 11

    When the onions turn light brown, add the Worcestershire sauce and continue cooking for 2 minutes until they become a deep, caramelized brown. Transfer the onions to a bowl.

12. 12

    In the same pan, add 2 tbsp olive oil and the sliced mushrooms. Season with the salt and pepper and sauté until golden brown, about 6-8 minutes, then remove from the heat.

13. 13

    Preheat the oven to 450F.

14. 14

    Once the dough has rested, press your fingers into it to make impressions across the surface. At this point the dough should cover the pan fully.

15. 15

    Sprinkle 2/3 of the fontina cheese evenly over the top, spread the caramelized onions evenly all over, then scatter the mushrooms evenly as well.

16. 16

    Gently press the remaining Lay's on top, then cover with the remaining cheese.

17. 17

    Sprinkle over the fresh rosemary leaves, drizzle with 4 tbsp olive oil, and add a sprinkle of salt if desired.

18. 18

    Bake for 20-25 minutes, until the focaccia is nicely golden brown and the cheese is melted.

19. 19

    Remove from the oven, let cool for 10 minutes, then slice and serve while still warm.