Focaccia D'oliva, Rosmarino E Cipolla

Olive, Rosemary and Onion Focaccia

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 1 (1/4ounce) 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

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. 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. 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. 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. 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. 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. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.