Wednesday, March 5, 2008

Rosemary and Onion Focaccia

1 Tbsp yeast
1 1/4 cups warm water
2 Tbsp olive oil
1 tsp salt
1 Tbsp rosemary
1 tsp onion powder
3 cups white flour
6 Tbsp olive oil
2 Tbsp rosemary
coarse salt
thinly sliced onion

Dissolve the yeast in 1/2 cup of the warm water- let sit until bubbly.

Combine first set of ingredients, mix thoroughly, then knead until smooth.

Allow to rise until doubled in size.

Use part of the remaining olive oil to oil a 9x13 pan. Punch down the dough and spread evenly in the pan. Dimple the top surface with your fingertips, then drizzle remaining olive oil on top of the dough. Sprinkle with rosemary and salt- place sliced onion rings on top as garnish.

Allow to rise for approximately 15 minutes.

Bake at 425 degrees for 20 minutes, or until golden.

Serve with olive oil for dipping.

No comments: