Recipe by MsPia
Olive, Rosemary and Onion Focaccia
Top Review by Sydney Mike
There was a time when, most of the time I'd shy away from even looking at a recipe that took more than an hour to make, but now that I'm older & don't have kids around, I have all the time in the world (well, maybe not ALL the time, but still . . . )! Thoroughly enjoyed making the focaccia almost as much as I did eating it, what with it's very satisfying mix of flavors! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
- 1 (1/4 ounce) package active dry yeast (2 and 1/2 teaspoons)
- 1 teaspoon sugar
- 4 1⁄2-5 cups all-purpose flour
- 1 1⁄4 teaspoons salt
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary leaves, finely chopped, plus whole rosemary leaves
- 1⁄4 cup onion, minced
- 1⁄2 lb olive, pitted and cut into slivers (about 1 cup)
- 1 1⁄2 teaspoons coarse salt (to taste)
Directions See How It's Made
- In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 and 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy.
- Stir in 4 and 1/2 cups of the flour, the salt, and 2 tablespoons of the olive oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 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 olive oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk.
- Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 and 1/2 by 10 and 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
- Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon olive oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves.
- Bake the focaccia in the bottom third of a preheated 400Â° 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.