Onion Focaccia


Onion Focaccia

1 tbsp active dry yeast
1 tbsp of sugar
1 1/2 cups warm water
½ cup olive oil
1 ½ tsp salt
4- 4 1/2 cups Bread Flour
1 cup chopped onions
Herbs of your choice to sprinkle on top for garnishing.

Stir the yeast, pinch of sugar and ½ cup of water together in a mixing bowl and let stand at room temperature until foamy, about 8 to 10 minutes. (If foam does not form, the yeast is dead and should be discarded.)
Add ¼ cup of olive oil, salt, onion and remaining sugar and stir in bread flour 1 cup at a time and water until an irregular shaped dough forms and pulls away from the sides of the bowl.
Place the dough on a lightly floured work surface and knead by hand, adding flour as needed to keep the dough from sticking. Knead until the dough is smooth, slightly sticky and elastic to the touch, about 8 to 10 minutes. Cover loosely with plastic wrap and let rest for 20 minutes.
With oiled fingers, press & flatten the dough and give the oval shape or shape of your choice.
Grease the baking tray and place the dough and cover with plastic wrap and let the dough rise at room temperature until it has doubled in size. This will take about 1 1/2 to 2 hours.
With your fingertips, make deep indentations all over the surface of the dough. Drizzle remaining olive oil & sprinkle herbs of your choice all over & keep it aside for more 30 minutes.
Preheat the oven to 400°F and Bake the focaccia in the hot oven until it is light golden brown, about 20 to 25 minutes.
Serve warm or at room temperature with salad of your choice.
Herbs choices are rosemary, sage, basil or oregano.

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