This brown butter, sage, and caramelized onion focaccia is the perfect combination of savory sage and sweet caramelized onion with tasty focaccia.
I fell in love with focaccia when I was studying abroad in Florence. I would see all this amazing focaccia with every topping imaginable through the windows of bakeries, lunch shops, and groceries around Florence. There was focaccia with roasted tomato's, prociutto, veggies, and all types of cheese, and they were all so beautiful.
The recipe I originally based mine on was Nancy Silverton's (the Los Angeles queen of bread and the creator of La Brea Bakery and Pizzeria Mozza), but it has now morphed into its own thing.
With this focaccia, it all starts the night before with the biga. The biga is the starter for the dough and is a combination of flour, water, and yeast that is fermented for 12- 24 hours. This fermented starter gives the dough deeper and often more nutty flavor to the focaccia. For this biga, you combine 1/16 tsp of active dry yeast, 1/2 cup warm water (105 degrees is perfect), and 1/2 cup of flour.
Bread takes a while to make, and focaccia is no exception. This dough has three rises. With the first two, you are looking for the dough to double in size, and the last one is so that it relaxes. The first rise takes 1 1/2 - 2 hours, the 2nd 1 hour - 1 1/2 hours, and the last is 1 hour.
Brown Butter Sage
For the brown butter and sage, the butter can turn from brown to burnt very fast, so you have to keep a close eye on it. You are looking for amber butter and brown bits collecting at the bottom of the pan.