Onion and Olive Focaccia
3 1/4 cups to 3 3/4 cups bread flour or all-purpose -- flour 1 package active dry yeast 1 1/4 cups warm water, -- (120-130 degrees) 1 tablespoon olive oil or cooking oil 1 teaspoon...
Ingredients
- 31/4 cups to 3 3/4 cups bread flour or all-purpose -- flour
- 1packageactive dry yeast
- 11/4 cups warm water, -- (120-130 degrees)
- 1tablespoonolive oil or cooking oil
- 1teaspoonsalt
- 11/2 cups chopped onion, -- (3 medium)
- 2cloves garlic, -- minced
- 2tablespoons olive oil or cooking oil
Directions
- 1
3 1/4 cups to 3 3/4 cups bread flour or all-purpose -- flour 1 package active dry yeast 1 1/4 cups warm water, -- (120-130 degrees) 1 tables
- 2
optional) 2 tablespoons snipped fresh rosemary or 2 teaspoons -- dried rosemary-- --crushed In a large mixing bowl stir together 1 1/4 cups
- 3
Add warm water, 1 tablespoon oil, and the salt to the dry mixture
- 4
Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly
- 5
Beat on high speed for 3 minutes
- 6
Stir in as much of the remaining flour as you can
- 7
Turn dough onto a lightly floured surface
- 8
Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total)