Rosemary Focaccia with Onions and Garlic
“If you’ve hesitated making focaccia because it seems complicated, or because you fear dealing with yeast, give this recipe a try. Hot, homemade focaccia is like nothing you can buy anywhere. You will need some time to make it –not that it requires a lot of tending, but because you must allow time for the yeast to do hat it does best–bring bread to life!”
Rosemary Focaccia with Onions and Garlic
From Rolling Prairie Cookbook
Makes 9 large pieces
Ingredients:
3 to 4 tablespoons olive oil
1 medium-sized onion, coarsely chopped
2 to 4 cloves garlic, finely minced
1 cup warm water (between 105ºF and 115ºF)
1 teaspoon sugar or honey
1 tablespoon active dry yeast
3 cups flour (unbleached white, or white mixed with no more than 1 cup whole wheat)
1 teaspoon salt
2 tablespoons finely minced rosemary
Extra flour for kneading
1 tablespoon cornmeal
Method:
Heat 1 tablespoon of the oil in a small skillet over medium-low heat. Add onions and garlic to pan and sauté slowly until completely tender and golden. Set aside.
Place warm water in a small bowl. Dissolve the sweetener in the water, then sprinkle the yeast on top. Stir to mix well. Allow yeast mixture to sit for several minutes until yeast begins to bubble to surface.
Transfer this mixture to a larger bowl, add one tablespoon of oil, the sautéed onions and garlic, and half the rosemary. Add flour 1/2 cup at a time until the dough comes together. It should be soft but not too sticky.
Turn the dough out onto a floured surface and knead for several minutes, adding extra flour as needed to keep dough from sticking to your hands and the surface you’re working on. The dough should be fairly smooth and elastic. Form the dough into a ball and place in a medium-sized, oiled bowl. Cover with a light towel and allow dough to ruse in a warm, draft-free place for approximately 45 minutes or until doubled in size.
Punch dough down, and once again, dump out onto a floured surface. Knead very lightly, then using your fingers or a rolling pin, begin working the dough out into a flat rectangular shape. Allow to rest a few minutes while you oil a large, flat baking sheet with olive oil.
Dust the sheet with cornmeal. Carefully lift the focaccia onto the sheet, and use your fingers to press the dough out to its final size, approximately 10 x 14 inches. Cover with a towel and allow to rise again, this time for about 30 minutes
Toward the end of the rising, preheat the oven to 400ºF.
Before placing the focaccia in the oven, use your fingers to press a number of indentations in the top. Brush with the remaining olive oil and sprinkle with the remaining tablespoon of chopped fresh rosemary (and grated Parmesean for a real treat!).
Bake for approximately 20 minutes. The focaccia should be golden brown and hollow sounding when lightly tapped. Serve hot!
Nutritional information per piece, 9 servings per recipe. Calories: 187. Protein: 5g. Total fat: 4.6g (sat fat: <1g). Carbohydrates: 31g. Cholesterol: 0mg. Sodium: 238mg. Vitamin A: <1%. Vitamin C: 3% DV.