Rosemary And Red Onion Focaccia

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/4 cup lukewarm water
• 2 teaspoons dry active yeast (1 packet)
• 1 teaspoon honey
• 1 1/2 cups cold water
• zest of one lemon
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 2 1/2 tablespoons chopped fresh rosemary
• 3 tablespoons chopped red onions
• 4 cups all-purpose flour
• salt and pepper

Recipe

• 1 pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. add one package of dry active yeast and swirl around. allow the yeast to foam for 10 minutes or so.
• 2 then add the cold water, lemon zest, 2 tb. oil, salt, rosemary and onions. turn the mixer on low and slowly add the flour.
• 3 once all the flour is in the bowl, switch the paddle to the bread hook attachment. “knead” on low for about 10 minutes.
• 4 pull the dough away from the sides and rub the bowl down with oil. cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. remove the plastic wrap and turn the mixer back on for 30 seconds.
• 5 divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. as you press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will created the bumpy, rustic texture of traditional focaccia.
• 6 cover both pans with a clean, damp towel. allow the dough to rise again for another 2 hours. preheat the oven to 400* f.
• 7 before baking use the remaining tablespoon of oil and brush the tops of the loaves. sprinkle with salt and pepper and decorate with thin onion slices, if you like.
• 8 bake for 25-30 minutes, until the tops are golden-brown. turn out the bread loaves and enjoy!