1½ cup water
1 teaspoon quick rise active dry yeast
3¾ cups bread flour
4 teaspoons kosher salt
2 tablespoons olive oil
FOR THE TOPPING
½ cup red onion, thinly sliced
1 tablespoon vegetable oil
4 tablespoons olive oil, divided
1 tablespoon rosemary, chopped fine
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
1½ cup water
1 teaspoon quick rise active dry yeast
3¾ cups bread flour
4 teaspoons kosher salt
2 tablespoons olive oil
FOR THE TOPPING
½ cup red onion, thinly sliced
1 tablespoon vegetable oil
4 tablespoons olive oil, divided
1 tablespoon rosemary, chopped fine
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
BEFORE YOU START
A variety of different pans or pots can be used to bake this bread in. A 6–8 qt. oven safe stainless dutch oven (about 10½-inches in diameter) works wonderfully and will produce a thicker loaf. This focaccia could also be left “free form” on a larger pan and left in a more rustic shape.
PREPARATION
- Preheat the oven to 85°F on Proof Mode with a rack set on position 3.
- Combine the water and yeast in a small mixing bowl and set aside for 10 minutes until the yeast starts to bubble and foam.
- Pour the yeast mixture and olive oil into the bowl of a stand mixer.
- Add the flour and salt.
- Mix on speed 1 for 15 minutes, then on medium speed for an additional 2 minutes to develop a smooth, elastic dough.
- If the dough looks dry and firm while mixing on 1st speed, add a little more water.
- Place dough in an oiled bowl, cover with a damp towel and proof in the oven for 1 hour, or until the dough doubles in volume.
- While the dough is proofing, sweat the onion in the 1 tablespoon of olive oil until tender in a small skillet over medium heat.
- Cool and set aside to be used later.
- Once the dough has proofed, gently punch it down once or twice and remove from the bowl.
- Oil the bottom and sides of a jelly roll pan with two tablespoons of the olive oil.
- Place the dough in the pan and press it out into an even layer to the edges of the pan.
- Cover with a damp towel again and proof for another 30 minutes.
- Remove from the oven and preheat the oven to 400°F on Bake Mode with a rack set on position 3.
- Brush the top of the dough carefully with the remaining 2 tablespoons of olive oil, sprinkle the dough with rosemary, kosher salt, pepper, and the cooked onions.
- Dimple the dough with your finger tips.
- Place on center rack in the oven and bake for 35–45 minutes until golden brown and internal temperature of 210°F.
- Cool before slicing and serving.
BEFORE YOU START
A variety of different pans or pots can be used to bake this bread in. A 6–8 qt. oven safe stainless dutch oven (about 10½-inches in diameter) works wonderfully and will produce a thicker loaf. This focaccia could also be left “free form” on a larger pan and left in a more rustic shape.
PREPARATION
- Preheat the oven to 85°F on Proof Mode with a rack set on position 3.
- Combine the water and yeast in a small mixing bowl and set aside for 10 minutes until the yeast starts to bubble and foam.
- Pour the yeast mixture and olive oil into the bowl of a stand mixer.
- Add the flour and salt.
- Mix on speed 1 for 15 minutes, then on medium speed for an additional 2 minutes to develop a smooth, elastic dough.
- If the dough looks dry and firm while mixing on 1st speed, add a little more water.
- Place dough in an oiled bowl, cover with a damp towel and proof in the oven for 1 hour, or until the dough doubles in volume.
- While the dough is proofing, sweat the onion in the 1 tablespoon of olive oil until tender in a small skillet over medium heat.
- Cool and set aside to be used later.
- Once the dough has proofed, gently punch it down once or twice and remove from the bowl.
- Oil the bottom and sides of a jelly roll pan with two tablespoons of the olive oil.
- Place the dough in the pan and press it out into an even layer to the edges of the pan.
- Cover with a damp towel again and proof for another 30 minutes.
- Remove from the oven and preheat the oven to 400°F on Bake Mode with a rack set on position 3.
- Brush the top of the dough carefully with the remaining 2 tablespoons of olive oil, sprinkle the dough with rosemary, kosher salt, pepper, and the cooked onions.
- Dimple the dough with your finger tips.
- Place on center rack in the oven and bake for 35–45 minutes until golden brown and internal temperature of 210°F.
- Cool before slicing and serving.
1½ cup water
1 teaspoon quick rise active dry yeast
3¾ cups bread flour
4 teaspoons kosher salt
2 tablespoons olive oil
FOR THE TOPPING
½ cup red onion, thinly sliced
1 tablespoon vegetable oil
4 tablespoons olive oil, divided
1 tablespoon rosemary, chopped fine
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
BEFORE YOU START
A variety of different pans or pots can be used to bake this bread in. A 6–8 qt. oven safe stainless dutch oven (about 10½-inches in diameter) works wonderfully and will produce a thicker loaf. This focaccia could also be left “free form” on a larger pan and left in a more rustic shape.
PREPARATION
- Preheat the oven to 85°F on Proof Mode with a rack set on position 3.
- Combine the water and yeast in a small mixing bowl and set aside for 10 minutes until the yeast starts to bubble and foam.
- Pour the yeast mixture and olive oil into the bowl of a stand mixer.
- Add the flour and salt.
- Mix on speed 1 for 15 minutes, then on medium speed for an additional 2 minutes to develop a smooth, elastic dough.
- If the dough looks dry and firm while mixing on 1st speed, add a little more water.
- Place dough in an oiled bowl, cover with a damp towel and proof in the oven for 1 hour, or until the dough doubles in volume.
- While the dough is proofing, sweat the onion in the 1 tablespoon of olive oil until tender in a small skillet over medium heat.
- Cool and set aside to be used later.
- Once the dough has proofed, gently punch it down once or twice and remove from the bowl.
- Oil the bottom and sides of a jelly roll pan with two tablespoons of the olive oil.
- Place the dough in the pan and press it out into an even layer to the edges of the pan.
- Cover with a damp towel again and proof for another 30 minutes.
- Remove from the oven and preheat the oven to 400°F on Bake Mode with a rack set on position 3.
- Brush the top of the dough carefully with the remaining 2 tablespoons of olive oil, sprinkle the dough with rosemary, kosher salt, pepper, and the cooked onions.
- Dimple the dough with your finger tips.
- Place on center rack in the oven and bake for 35–45 minutes until golden brown and internal temperature of 210°F.
- Cool before slicing and serving.
