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Ingredients
- 1 ¾ cups lukewarm water
- 1 (¼-ounce) package active dry yeast
- 1 teaspoon sugar
- 4 ½ to 5 cups all-purpose flour
- 1 ¼ teaspoons salt
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons chopped fresh rosemary leaves
- ¼ medium sweet onion, thinly sliced
- 1 tsp. coarse salt, or to taste
Directions
- 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 ½ 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 ½ 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 ½â by 10 ½-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 ¼-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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 16 servings | |
| Calories 168 | |
| Calories from Fat 33 | 20% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 329mg | 14% |
| Potassium 52mg | 1% |
| Total Carbs 28.99g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.46g | 0% |
| Protein 4.03g | 6% |
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