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Onion Rosemary Focaccia




Source of Recipe


Judy
1 1/4 C. Water
1/3 C. Olive Oil
1/3 C. Rosemary Leaves
2 t. Salt
3 C. Flour
1/2 C. Cornmeal
1 T. Active Dry Yeast
1 Lg. Spanish Onion
4 T. Olive Oil
Coarse Salt And Pepper , To Taste

Saute onion in 2 tablespoons of the olive oil. Place
the water, 1/3 cup olive oil, rosemary leaves, 2 teaspoons
salt, flour, cornmeal and yeast in machine as directed by
manufacturer. Set to dough cycle. At end of final knead,
add the onion to the machine. Restart and knead only until
the onion is roughly mixed in. The dough will be wet. Turn
the dough out on a well-floured board and knead briefly by
hand to form a ball. Oil a pizza pan or baking sheet. Place
the dough on the prepared pan and pat into a 12" disk. Coat
the top of the dough with the onion juices. Cover with plastic
wrap and let it rise in the refrigerator overnight. Next day,
preheat the oven to 450F. Poke holes in dough evenly 1" apart
with wooden spoon handle. Drizzle on the oil and then sprinkle
with coarse salt and pepper. Bake for 10 minutes, then reduce
to oven to 350F. and bake for another 12 to 15 minutes, or until
the focaccia is golden brown.