Balsamic Onion and Potato Topped Focaccia

the rich bechamel, starchy potatoes, and sweet and tangy balsamic caramelized onions make this savory sour resistless.
vegan focaccia
For the focaccia:

1 envelope (1/4 oz, or 7 grams) active dry yeast

1 teaspoon evaporated cane juice or granulated sugar

1/2 cup (120 ml) water, warmed to 100degF (38degC)

1 cup (120 grams) whole wheat pastry flour

1 cup (125 grams) all purpose flour

2 tbsps (16 grams) onion powder

1 tbsp (2 g) dried basil

1/2 teaspoon salt

1/2 teaspoon freshly cracked pepper

Olive oil, for coating

For the potatoes:

1 pound (455 grams) potatoes

Nonstick cooking spray

For the onions:

2 tablespoons (30 ml) extra virgin olive oil

1 big-size red onion, sliced into rings

Touch salt

1/4 cup (60 ml) balsamic vinegar

2 tablespoons (30 grams) minced garlic

2 tablespoons (30 ml) extra virgin olive oil

1 small tomato, sliced

1 recipe Bechamel Sauce

The focaccia is made by to: Combine together the yeast, cane juice, and warm water in a medium-size bowl. Let it proof for about ten minutes; it should bubble up and foam. Start over again because your yeast may not be fresh, if it doesn’t.
In a huge-size bowl, combine the flours, onion powder, basil, salt, and pepper. Add the yeast mixture and start to knead. When the dough is very dry, add more water, 1 tbsp (15 ml) at a time, until it is possible to include all the flour. Knead for approximately 5 minutes, till you get a soft, springy, uniform dough ball. Lightly coat the ball with oil, cover lightly with plastic wrap, and let rise for 45 minutes to 1 hour.
To make the potatoes: Use whatever sort of potatoes you prefer. Red ones cook faster than russets, so that your end result will probably be creamier. Additionally, it’s to you whether or never to peel the potatoes. I nearly always make the skins on. When you get a mandolin-sort slicer, place it on an extremely thin setting and use it! If not, simply make use of a sharp knife, cutting the thinnest pieces possible. After all the slicing is done, make sure that you rinse the potatoes in cold water to avoid discoloration.
Preheat the oven to 350degF (180degC, or gas mark 4) and prepare aglass 9 * 13-inch (23 * 33-cm) baking dish by lightly greasing or spraying with nonstick cooking spray.
The onions are made by to: In a considerable-size frying pan, warm the oil over moderate heat. Add the salt and onion and saute until translucent and starting to brown, 5 to 7 minutes. Add the vinegar and keep to cook for 2 to 3 more minutes, tossing to coat. Remove in the heat.
Strike farther down the dough. Press the dough into the baking dish, making certain you get it in the corners, and make plenty of dimples in the surface to your fingers. With a fork, poke holes throughout the top layer of the dough.
Spread the minced garlic all around the surface of the dough, then drizzle together with the olive oil. Layer the potatoes to fully cover and spread the bechamel sauce around the potatoes. Top against the caramelized onions. Top with tomatoes.
Bake for 1 hour, or before the potatoes are fork-soft and also the edges are starting to brown. Let cool before slicing and serving.