This aromatic, sweet and flavorful focaccia is simply wonderful, eaten on its own or cut into small squares and served along side other Italian dishes. Makes a great appetizer, too. Shown below with reconstituted sun-dried tomatoes added.
- 2 1/2 teaspoons dried yeast
- 1/2 Cup warm water
- 1 1/2 Cups water, room temperature
- 6 Tablespoons olive oil
- 5 Cups unbleached all-purpose flour
- 1 Tablespoon salt
- 2 Tablespoons olive oil
- 1 Cup onions, finely chopped
- 1 1/2 Tablespoons olive oil
- 1/2 teaspoon salt
- Stir the yeast into a small bowl and let proof for 10 minutes. Stir in the rest of the water and oil.
- Whisk in 2 Cups of the flour and stir till smooth. Add salt and the rest of the flour, 1 Cup at a time.
- Knead for 8 to 10 minutes until soft and velvety. Place in a lightly oiled bowl, cover and let rise till doubled.
- While the dough is rising, prepare the topping. Warm the olive oil over low heat and saute the onions for about 20 minutes. Cool to room temperature.
- Cut the dough into 2 pieces, one twice as large as the other. Shape the smaller one to fit an oiled 10" round pie plate and the larger one to fit an oiled 10 1/2" X 15 1/2" baking sheet. Cover and let rise for 45 minutes until bubbles appear in the dough but it has not quite doubled.
- Heat the oven to 400 degrees F for 30 minutes before baking. Sprinkle the onions over the dough and drizzle with olive oil and finish with the salt.
- Bake for 25 minutes until the onions are golden. Cool on wire racks.
- VARIATION: Crescia al Rosmarino. Substitute 2 Tablespoons finely chopped rosemary for the onions.
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