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Focaccia: Easy Onion Focaccia




Source of Recipe


Julie Kruse


List of Ingredients




Ingredients:
Bread:
3 3/4 to 4 1/4 cups all-purpose flour
1 (1/4-ounce)package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups water
1/4 cup Butter

Topping:
1/4 cup Butter
1 medium (about 1 cup) red onion, thinly sliced
1 teaspoon finely chopped fresh garlic
1/2 teaspoon coarsely ground black pepper



Recipe



Stir together 2 cups flour, yeast, sugar and salt in large mixer bowl. Combine water and butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 120-130°F (2 to 4 minutes). (Butter does not need to melt completely).

Add warm water mixture to flour mixture. Beat at low speed to moisten flour. Increase speed to medium; beat, scraping bowl often, until smooth (2 to 3 minutes).

Stir in enough remaining flour by hand until dough forms a ball and leaves side of bowl. Place dough onto lightly floured surface; knead until smooth and elastic, adding more flour as needed to prevent sticking (3 to 5 minutes).

Place dough in greased large bowl, turning once to grease surface of dough. Cover loosely with plastic food wrap; let rise in warm place until double in size (45 to 60 minutes).

Meanwhile, prepare topping. Melt butter in 10-inch skillet over medium heat. Add onion, garlic and pepper. Cook, stirring occasionally, until onion is softened but not brown (2 to 3 minutes); set aside. Heat oven to 375°. Punch down dough; shape into a ball. Cover with plastic food wrap; let stand 10 minutes. Place dough on large greased baking sheet. Press into a 12-inch circle. With floured fingers or handle of wooden spoon, make indentations (1/2-inch deep) 1 to 2 inches apart on dough. Spoon onion mixture evenly over dough. Bake for 25 to 30 minutes or until edges brown.



Preparation:
Preparation time: 1 hour
Rising time: 45 minutes
Baking time: 25 minutes