Cooking With Fire: Mark Brownell

After being a professional chef for 12 years, firefighter Mark Brownell decided to join the Fresno Fire Department. Today, he gets the best of both worlds: he fights fires and cooks delicious meals!
He made a mouth-watering steak sandwich with a refreshing salad and fruit!
Quick Caramelized Onion Foccacia Bread
4 Cups All Purpose Flour
3 teaspoons Fast Active Dry Yeast
2 teaspoons Honey
2 ¼ cups Warm Water (105 degrees)
8 tablespoons Olive Oil
1 teaspoon Kosher Salt for the dough mix
1 teaspoon Kosher Salt for sprinkling on top before baking
2 large Yellow Onions, sliced, and deeply caramelized in 4 tablespoons of olive oil
Mix warm water and honey together. Sprinkle yeast on warm water and gently stir and let the mixture start to foam.
Combine flour and 1 teaspoon of salt, add water mixture and olive oil. Mix the bread dough until the dough is a sticky consistency. Oil a large bowl that will allow the dough to double in size. Cover the bowl with plastic.
Allow the dough to double in size. About 1 -1 ½ hours in a warm spot on the kitchen.
When the dough has doubled in size, place the dough on a liberally oiled 9”X13” baking pan.
Place the caramelized onions on top of the dough and chop into the dough allowing the dough to spread out to the edges of the pan.
Top the dough with the remaining salt and liberally add more olive oil.
Let the dough double in size .
Bake the bread in a 375 degree oven for approximately 18-24 minutes until the bread is golden brown.
Allow the bread to cool, then slice the bread into sandwich-sized buns and fill your bread with your best steak sandwich meat with melted provolone cheese.
Enjoy!

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My favorite segment! "We're trained professionals here"