This dimpled and puffy bread is rustic and aromatic.
1½ tablespoons active dry yeast
½ cup warm water
1½ tablespoons sugar
3½ cups all-purpose flour
3 teaspoons salt, divided
5 tablespoons olive oil, divided
1 cup warm water, divided
1 medium onion, thinly sliced
2 teaspoons snipped fresh rosemary
In a small bowl combine yeast, the ½ cup warm water, and sugar. Stir and let stand for 10 minutes to dissolve the yeast.
In a large bowl combine the flour, 1½ teaspoons salt, 2 tablespoons of the olive oil, yeast mixture, and ½ cup warm water. Stir together and blend well. Slowly add up to ½ cup more warm water, as needed, to make a soft, slightly sticky dough.
Transfer the dough to a lightly floured board and knead for 5 minutes. Then place it in a large oiled bowl, cover with a clean kitchen towel, and put it in a warm spot. Let it raise for 1 to 2 hours or until it has doubled in size.
Take the dough out of the bowl, knead a few times. Stretch it to fill a greased, 9-inch round pie pan. Use your fingers to make indentations all over the top of the bread. Brush 1 tablespoon of the olive oil on the top, cover with a towel, and let the dough raise for 30 minutes.
Meanwhile, preheat the oven to 400° F In a bowl separate the onion slices and toss them with the remaining 2 tablespoons olive oil. Gently scatter the onions and the rosemary on top of the Focaccia and sprinkle with the remaining 1½ teaspoons salt. Bake for 20 to 25 minutes or until lightly browned.
Transfer the Focaccia from the pan to a wire rack. Serve warm or at room temperature. Makes 6 to 8 servings.