Pletzel (Onion Focaccia)
Pletzel (Onion Focaccia) is an old-world flatbread topped with onions and poppyseeds. My grandmother called it an “onion board”. The ones she made (or bought?) were chewy and savory…very delicious!
In Toronto, we grew up with amazing Jewish bakeries and delis. Some of the best bagels that I every had were from the shops in my home town. The cookies, pastries and specialties like kichel, babka and rugelach were my favorites. Onion boards or pletzel was always available, so I am thinking that my Bubbe must have bought them as I don’t really remember her baking.
In any event, this is a simple recipe for the exact same pletzel that I remember growing up. It’s similar to focaccia bread to make but a little more dense. For that nostalgic moment, give this a whirl!
To make the dough, combine all of the ingredients except the water and oil in the bowl of a mixer. Mix the oil and water together and then slowly pour it into the dough. You’ll have a shaggy ball but keep mixing on a medium speed until you have a smooth, sticky dough.
Cover and set aside to rise for about 90 minutes.
While the dough is rising, add chopped onions to a skillet with oil. Cook until the onions are light brown, about 15 minutes. Add the poppyseeds.
To assemble the pletzel, deflate the dough in the bowl and then transfer to a pan. Use your fingers to stretch the dough to fit the pan. Brush the top of the dough with egg wash and sprinkle the onion-poppyseed mixture over.
Bake until the top is dark golden brown. Let it cool for 5 minutes and then slice and serve.
The bread can be stored at room temperature for a few days or frozen for up to 2 months. When you are ready to eat it, heat in the oven for 5-10 minutes.
Pletzel is delicious topped with cheese, tomatoes, and herbs!
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Pletzel (Onion Focaccia)
Makes: 24 pieces
Prep Time: 2 hours
Bake Time: 15 minutes
Total Time: 2 hours & 15 minutes
Ingredients
For the Bread:
- 3 cups unbleached all-purpose flour (360g)
- 1 cup bread flour (130g)
- 2 & 1/4 tsp instant yeast
- 2 tbsp sugar
- 1 tsp kosher salt
- 2 large egg yolks, room temperature
- 1 & 1/4 cup lukewarm water
- 2 tbsp canola oil
For the Topping:
- 1 large egg, whisked, for egg wash
- 2 cups chopped yellow onions
- 3 tbsp olive oil
- 1/4 cup poppy seeds
- 1 & 1/2 tsp kosher salt
Instructions
Make the Dough:
In a large bowl of a standing mixer, place the flours, instant yeast, sugar, salt and egg yolks and use the paddle attachment to mix it on low. Pour the oil into the water, then drizzle it into the flour mixture.
Mix until you have a shaggy mass, than replace the attachment with the dough hook.
Increase speed to medium and mix until you have a smooth, sticky dough that cleans the sides of the bowl, about 3 minutes.
Place the dough over a clean surface dusted with flour, spray the top with oil and cover with plastic wrap. Set aside to rest for about 90 minutes. (You can also place it on a small baking sheet.)
Make the Onion Topping:
In a large skillet, warm the olive oil over medium heat. Add the chopped onions and cook until the onions are light brown, approximately 15 minutes. Transfer to a large bowl. Mix in the poppy seeds and salt.
Assembling:
Preheat the oven to 450°F and grease a jelly roll pan with olive oil, or line with parchment paper.
Gently deflate the dough by pressing your fingers into it and transfer it to the prepared pan.
Use your finger to stretch the dough to fit the pan. If the dough bounces back, let it rest for a few minutes, then try again.
Brush the top of the dough with the egg wash. Sprinkle with the onion topping and bake over the lowest oven shelf for 15-17 minutes, turning the pan at the 8 minutes mark. The bread is ready when it is dark golden brown.
Remove from the oven, allow it to cool for five minutes, then slice and serve.
Chef’s Notes:
If you can, use a kitchen scale for the best results as too much flour will make the dough dry and dense. Not enough will make the dough too sticky.
Store the bread at room temperature in a bag for two days, or wrap with plastic wrap, place in a freeze bag and freeze for up to two month. When ready, unwrap and heat in a 300°F preheated oven for 5-10 minutes.
Top the bread with other toppings like cheese, tomatoes, herbs, vegetable and more.
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