Rosemary Focaccia
List of Ingredients
4 1/2-to 5 cups all-purpose flour
1-to 2 medium onions, quartered and sliced thinly
2 tablespoons olive oil
1 teaspoon dried rosemary leaves, crushed, or 2 teaspoons fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
1 package active dry yeast
2 cups warm water
Cornmeal
Olive oil
2 teaspoons dried rosemary leaves, crushed, or 1 tablespoon fresh
rosemary leaves
Recipe
Mix 2 cups flour, onions, 1 tablespoon oil, 1 teaspoon rosemary, salt, pepper and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently.
Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface. Gently roll in flour to coat. Knead about 10 minutes or until smooth and elastic.
Coat another large bowl with nonstick cooking spray. Place dough in bowl and turn greased side up. Cover and let rise in warm place about 1-1 1/2 hours or until double.
For rectangular focaccia, spray 15-by-10-by-1-inch jelly roll pan with nonstick spray. Sprinkle lightly with cornmeal.
When focaccia has doubled, punch dough down. Press in pan. Cover and let rise in warm place about 30 minutes or until almost doubled.
Meanwhile, heat 400 degrees. Press dough to edges of pan. Brush lightly with oil. Sprinkle with 2 teaspoons rosemary. Bake in preheated oven for 30-35 minutes or until golden brown. Remove from pan. Cool on rack.
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