Onion and Herb Focaccia

Onion and Herb Focaccia

Giorgio Celmo

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3 1/2 c. bread flour
3/4 tsp. salt
1 pkg. dry active yeast
1 c. water at 115 degrees
1 tbsp. sugar
5 tbsp. olive oil

Preheat oven to 400 degrees. Combine 2 cups of the flour and the salt in a mixing bowl or food processor. Add the yeast to the water along with the sugar and dissolve. Add the olive oil. Pour the liquid mixture into the dry ingredients. Knead in enough additional flour to make a soft dough. Continue to knead until elastic and smooth.

Divide the dough in half, and roll each half to 1/8 inch thick, making a 10- inch-diameter circle or a square. Spread some olive oil on 2 baking sheets. Place the dough on the baking sheets; prick the surface evenly with a fork. Press small indents into the surface of the dough with your finger or the end of a wooden spoon.

Meanwhile, to prepare the topping, heat the olive oil, then add the onions and garlic, and cook until soft. Remove from heat and add the vinegar, rosemary, Parmesan and salt to taste. Spread the mixture over the dough. Place in the oven and bake for 20 minutes or until golden brown. Move to a rack to cool briefly. Cut into squares or wedges. Serve warm. You may freeze and later reheat for 10 minutes in a hot oven or serve at room temperature.

TOPPING:

1/2 c. olive oil
4 onions, sliced
3 garlic cloves, chopped
1/4 c. red wine vinegar
1 to 2 tbsp. rosemary, crumbled
1/2 c. imported Parmesan cheese, grated
1 tsp. coarse salt

For Garnish: Fresh rosemary sprigs.

TIP: The dough shouldn't rise for this recipe. If it does, however, it will simply result in a product more like a pizza than a crisp flat bread.