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Rosemary Focaccia

The savory aroma of rosemary as this classic bread bakes is simply irresistible. This bread tastes great as a side dish with any meal, as a snack or as a pizza crust.

16 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

2 medium onions, chopped
1/4 cup plus 3 tablespoons olive oil, divided
1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1/2 teaspoon sugar
1/2 teaspoon salt
3 to 4 cups all-purpose flour
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
Cornmeal
Coarse salt

Directions

In a large skillet, saute onions in 1/4 cup oil until tender; cool.
In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar;
let stand for 5 minutes. Add 2 tablespoons oil, salt and remaining
water. Add 2 cups flour. Beat until smooth. Stir in enough remaining
flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Add onions and half of the rosemary. Knead 1 minute
longer. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Pat each piece flat. Let rest for 5 minutes. Grease two baking

2 of 2

Rosemary Focaccia (continued)

Directions (continued)

sheets and sprinkle with cornmeal. Stretch each portion of dough
into a 10-in. circle on prepared pans. Cover and let rise until
doubled, about 40 minutes.
Brush with remaining oil. Sprinkle with coarse salt and remaining
rosemary. Bake at 375° for 25-30 minutes or until golden brown.
Remove from pans to wire racks. Serve warm. Yield: 2 loaves (8
wedges each).

Nutrition Facts: 1 wedge equals 147 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 75 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.