Think making bread is hard? So did I…that is until I ventured to make my own focaccia . Take a simple olive oil bread dough base, top it with sweet sautéed onions and garlic and a sprinkling of rosemary, and you’ve got focaccia…crackly, warm, sweet and salty straight from your very own oven.
Makes 2, 1-pound loaves
1 ½ cup lukewarm water
¾ tablespoon yeast (1 packet)
¾ tablespoon salt
½ tablespoon sugar
2 tablespoons olive oil (plus extra for drizzling)
3 ¼ cup all-purpose flour (plus extra for shaping dough)
¼ medium yellow onion, sliced thin
2 cloves garlic, crushed
½ teaspoon dried rosemary
Coarse salt and ground pepper for the top
1. In a large bowl, mix yeast, salt, sugar, and olive oil with the lukewarm water.
2. Add flour and stir with a wooden spoon until flour is incorporated (no need to overmix).
2. 2. 2. Cover bowl (no airtight) with a towel or plastic wrap, and let dough rise for about 2 hours at room temperature.
4. 3. Preheat oven to 425 degrees F. Split the dough in half. Either save the other piece for pizza another night, or do the same thing and double the onion mixture, so you have enough for 2 focaccias.
44. 4. Drizzle about ½ tablespoon of olive oil in a skillet and sauté onions for about 2 -3 minutes over medium heat. Don’t let the onions brown, just let them soften. Add garlic and stir for about 1 more minute.
6. 5. Sprinkle the dough with flour on a floured cutting board and shape into a disk, about ½ inch tall.
6. Drizzle olive oil and a bit of cornmeal on a baking sheet. Place dough disk. Spread onion mixture over the top. Sprinkle with coarse salt, black pepper, and rosemary. Drizzle very lightly with olive oil. Allow to rise for 20 minutes.
8. 7. Bake for 25 minutes and yum!
Adapted from Artisan Bread in 5 Minutes a Day.