Herbed Onion Focaccia

By á-47

Ingredients

• 1 Tbsp. active dry yeast
• 1 tea. sugar
• 1 1/2 cups warm water (110-115 degrees), divided
• 6 Tbsp. olive oil, divided
• 2 tea. salt
• 4 to 4 1/2 cups flour
• 3 Tbsp. finely chopped green onions
• 1 1/2 tea. minced fresh rosemary
• 1 1/2 tea. small fresh sage leaves or 1/2 te. rubbed sage
• 1 1/2 tea. minced fresh oregano plus 1/2 tea. dried oregano
• Seasoned olive oil for dipping

Preparation

Step 1

In a large mixing bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add 4 Tbsp. oi, salt, 2 cups flour and remaining flour to form a soft dough.

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide into three portions. Cover and let rest for 10 minutes. Shape each portion into an 8" circle; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Using the end of a wooden spoon handle, make several 1/4" indentations in each loaf. brush with remaining oil. Sprinkle with green onions, rosemary, sage and oregano.

Bake at 400 degrees for 20-25 minutes or until golden brown. Remove to wire racks.

Serve with flavored olive oil for dipping if desired.