Recreating Radio Bakery's Iconic Topped Focaccia

By King Arthur Baking · 360 min

Ingredients

Instructions

1. Mix the preferment: stir the sourdough starter, cool water and both flours in a small bowl, cover and leave at room temperature until doubled, about 12 to 16 hours.
2. In a medium bowl, mix the bread flour, salt and instant yeast. Add the warm water, 13 g olive oil and the preferment, and stir until thoroughly combined.
3. Move the dough to a lightly greased square or rectangular 2-quart container, cover and rest 15 minutes.
4. Do a bowl fold: wet your hand, lift a section from one side of the dough, press it into the centre, and work around the container, about 8 to 12 times. Flip the dough smooth side up, cover and rest 15 minutes.
5. Repeat the bowl fold and 15-minute rest two more times, then do one final bowl fold.
6. Cover and let the dough rise at 70°F to 75°F for 1 1/2 to 2 hours, until nearly doubled.
7. Oil a 9-inch square pan with 13 g olive oil, covering the bottom and sides. Transfer the risen dough, flip it to coat in oil, and gently dimple it to fill the pan.
8. Cover and proof until marshmallowy and jiggly, 1 1/2 to 2 hours. About 45 minutes into proofing, start preheating the oven.
9. Preheat the oven to 475°F with racks in the upper and lower thirds, with a baking stone or steel on the lower rack. Use convection and preheat at least 45 minutes; confirm the surface temperature with an infrared thermometer.
10. Dimple the dough toward the corners of the pan, then set it on the hot stone or steel and parbake 9 to 11 minutes, until the bottom is deep brown and golden.
11. Toss the sliced onion, grated smoked cheddar, 3 g salt and the chili flakes if using. Spread over the focaccia, starting at the edges and then covering the centre. Drizzle with the remaining 4 g olive oil.
12. Return the focaccia to the upper rack and bake 10 to 13 minutes, until the cheese is fully melted and the onions are dark in spots. Broil the final 1 to 2 minutes if needed, watching closely.
13. Loosen the edges with an offset spatula or bench knife, slide the focaccia onto a cooling rack.

Summarized from King Arthur Baking's video. Watch it for the details.

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OnionCheeseBreadCheddar cheeseSourdough bread