Focaccia with Rosemary and Onions

By peach106

Ingredients

• 1 3/4 cups lukewarm water
• 1 (1/4-ounce) package active dry yeast
• 1 teaspoon sugar
• 4 1/2 to 5 cups all-purpose flour
• 1 1/4 teaspoons salt
• 4 tablespoons extra-virgin olive oil, divided
• 2 teaspoons chopped fresh rosemary leaves
• 1/4 medium sweet onion, thinly sliced
• 1 tsp. coarse salt, or to taste

Preparation

Step 1

In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and water and proof the yeast mixture for 5 minutes, or until it is foamy.

Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes.

Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk.

Preheat oven to 400 degrees F.

Press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes.

Meanwhile, saute the onion slices in 1 tablespoon olive oil until softened but not brown.

Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, salt, and rosemary.

Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.