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Rosemary Focaccia Recipe

Ingredients

How to make it

  • In skillet, heat 1/4 cup olive oil over low heat; cook onion, stirring occasionally, for about 30 minutes or until golden. Let cool.
  • Meanwhile, in large bowl, disolve sugar in warm water. Sprinkle with yeast and let stand for 10 minutes or until frothy. Stir in 2 tbsp olive oil and salt. Add 2 cups of the flour and beat with electric mixer for 2 minutes or until smooth and elastic. Gradually stir in remaining flour, onions and rosemary.
  • Turn out onto lightly floured surface and knead lightly until smooth and elastic, adding flour as needed for 8 to 10 minutes.
  • Place in greased bowl, turning to grease all over. Cover and let rise for 35 to 45 minutes. Punch down. Divide in half; pat each half into flat round. Let rest for 5 minutes; stretch into 10-inch rounds. Place on greased baking sheets sprinkled with cornmeal. Cover and let rise for 35 to 45 minutes. Brush tops with olive oil; sprinkle with coarse salt and rosemary.
  • Bake in 375 F (190 C) oven for 25 to 30 minutes or until bottom is browned and crisp. Let stand for 10 minutes. Cut into wedges to serve.

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The Cook

chef_irish Gainesville, FL

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