Easy Focaccia with OlivesMartina Crocker
Focaccia is a delicious Ligurian flatbread, a well-known snack throughout Italy. It is sold in bakeries by the slice or larger pieces. This focaccia should be crispy on the edges, yet soft in the middle. Chef Alba
Rosemary and Caramelized Onion Sun-Dried Tomato Focaccia
- 1 Packet instant dry yeast
- 1 Cup warm water
- 1 Tsp honey
- 2 1/2 Cups all purpose flour
- 1 Tsp salt
- 1/4 cup Secolari Rosemary Olive Oil
- 1 large sweet onion thinly sliced
- 1 Tsp Secolari Rosemary Olive Oil to caramelized onion
- 1/2 Cup sundried tomatoes
- 1 Cup black olives halved
- 4 Tbsp Secolari Rosemary Olive Oil divided
- Mix the water and honey in a small bowl. Sprinkle the yeast and wait 5-10 minutes.
- Add the flour and salt in a large bowl. Add 1/4 cup olive oil, the water mixture and mix well. Remove from bowl and knead on a lightly floured surface about10 minutes. The dough should bounce back when you press with your thumb.
- Transfer the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 2 hours.
- Heat 2 tablespoon olive oil in a large skillet set over medium heat. Add the onion slices and cook until onion are golden brown, stirring ocassionally about 20 minutes.
- After the dough has doubled in size, remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet. Be sure the dough is the same thickness all around.
- Brush the dough with olive oil and allow the dough becomes rise again about 20 minutes.
- Preheat oven to 425F degrees.
- Lightly press thumprints on the entire focaccia. In the thumprints add the olives and sundried tomatoes. Sprinkle the caramelized onions around the dough. Drizzle additional oil over the toppings. Bake about 20 minutes or until golden. Check the bottom of the dough after to see if the bottom has turned golden.
- Cool slightly and cut into square.