Rosemary and Red Onion Focaccia

READY IN: 4hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
  • Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
  • Once all the flour is in the bowl, switch the paddle to the bread hook attachment. “Knead” on low for about 10 minutes.
  • Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
  • Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will created the bumpy, rustic texture of traditional focaccia.
  • Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
  • Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
  • Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!
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