Rosemary Focaccia

Name: Rosemary Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 loaves (8 pieces each).
Cuisine: Europe, Italian
Ingredients: 1/4 cup plus 3 tablespoons olive oil, divided; 2 medium onions, chopped; 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

TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. YIELD: 2 loaves (8 pieces each).

The savory aroma of rosemary as this classic bread bakes is irresistible. Try this bread as a side with any meal, as a snack or as a pizza crust. —Debrah Peoples, Calgary, Alberta

Ingredients

1/4 cup plus 3 tablespoons olive oil, divided
2 medium onions, chopped
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

1. In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 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.
2. Turn onto a floured surface; knead dough until smooth and elastic, 6-8 minutes. Add onions and 1 tablespoon 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease 2 round baking pans 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. Preheat oven to 375°.
4. Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts

1 piece: 147 calories, 6g fat (1g saturated fat), 0 cholesterol, 75mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.