Focaccia with Onion and Rosemary

Mix yeast, kosher salt, sugar and 1/4 cup olive oil with the warm water in a large bowl that has a lid (doesn’t need to be airtight). I used my mixing bowl, and just fitted it with plastic wrap.

Allow it to sit for a few minutes, then mix in the flour using the dough hook on your mixer. Do not knead, stop when all the flour is mixed in.

Cover and allow to rest at room temperature until dough rises and collapses – approximately 2 hours.

The dough can be used right away, or you can refrigerate in a container (with a lid) for up to 12 days. It is easier to handle when the dough is cold. This recipe makes approximately 4 pounds of dough. You will use 1 pound for the Focaccia Bread.

Preheat oven to 425 degrees F. Line or grease a cookie sheet with a little olive oil. You could use a baking stone instead.

Dust the surface of the refrigerated dough with flour and cut off 1 pound of dough. Dust the piece with more flour. Shape into a ball, and stretch the surface of the dough around to the bottom on all four sides. Flatten into a 1/2 inch to 3/4 inch thick round. Place the round on your baking sheet.

Saute the onion slices in 2 Tablespoons of olive oil, until softened, but not browned. Place onions over the top of the dough. Do not over crowd the dough, you will have leftover onions. Sprinkle with rosemary, salt and pepper. Finish with a light drizzle of olive oil.

Allow the dough to rest and rise for 20 minutes. Place in oven, and bake for about 25 minutes, depending on thickness. The crust will be medium brown. Cut and serve warm!