Focaccia

Name: Focaccia
Ingredients: 14 ounce active dry yeast; 12 ounce sugar; 12 ounces water; 12 cup onion, chopped; 1 tablespoon garlic, minced; 1 lb all-purpose flour, plus; 2 ounces all-purpose flour; 2 teaspoons salt; 12 teaspoon white pepper; 12 teaspoon fresh rosemary or 12 teaspoon basil or 12 teaspoon pesto sauce; olive oil, to lightly coat; salt

12 ingredients

15 steps

Ingredients

14 ounce active dry yeast
12 ounce sugar
12 ounces water
12 cup onion, chopped
1 tablespoon garlic, minced
1 lb all-purpose flour, plus
2 ounces all-purpose flour
2 teaspoons salt
12 teaspoon white pepper
12 teaspoon fresh rosemary or 12 teaspoon basil or 12 teaspoon pesto sauce
olive oil, to lightly coat
salt

Directions

1

Saute onions and garlic, in a small amount of olive oil.
2

Let mixture cool.
3

Dissolve yeast and sugar in warm water for 5 minutes.
4

Place dry ingredients in mixer bowl.
5

On low speed gradually add the yeast and the onion mixture.
6

Knead for about 5 minutes.
7

Retard overnight in a plastic bag, in refrigerator, next day: bench dough for 15- 30 minutes.
8

Roll and stretch dough to fit a lg cookie sheet.
9

Proof for about 10 minutes.
10

Lightly spread top with olive oil and sprinkle a few grains of salt over top.
11

Finish with any ingredients you desire (chopped olives, bleu cheese, sun dried tomatoes, pineapple, etc.)
12

and just before baking sprinkle with parmesan cheese.
13

Bake at 220C for 20-25 minutes.
14

Color should be pale.
15

Serve at room temperature.