Onion and Rosemary Focaccia (No-Knead)

Recipe by Galley Wench
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
  • Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
  • Preheat the oven to 425 degrees.
  • Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
  • Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
  • Place dough on the prepared cookie sheet.
  • Saute the onions in 2 tablespoons olive oil until soft, but not browned.
  • Mix in minced garlic.
  • Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
  • Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
  • Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
  • Set dough aside for 20 minutes to rest.
  • Place the focaccia on the center rack of the oven.
  • Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
  • Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
  • Cut into wedges and serve warm.