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    You are in: Home / Recipes / Focaccia D'oliva, Rosmarino E Cipolla Recipe
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    Focaccia D'oliva, Rosmarino E Cipolla

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    MsPia's Note:

    Olive, Rosemary and Onion Focaccia

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.

    Ratings & Reviews:

    • on August 17, 2011


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Focaccia D'oliva, Rosmarino E Cipolla

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 680.8
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 2020.2 mg
    Total Carbohydrate 113.6 g
    Dietary Fiber 6.3 g
    Sugars 1.8 g
    Protein 15.8 g

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