Focaccia D'oliva, Rosmarino E Cipolla

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (1/4 ounce) package active dry yeast (2 and 1/2 teaspoons)
• 1 teaspoon sugar
• 4 1/2-5 cups all-purpose flour
• 1 1/4 teaspoons salt
• 3 tablespoons extra virgin olive oil
• 2 teaspoons fresh rosemary leaves, finely chopped, plus whole rosemary leaves
• 1/4 cup onion, minced
• 1/2 lb olive, pitted and cut into slivers (about 1 cup)
• 1 1/2 teaspoons coarse salt (to taste)

Recipe

• 1 in the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 and 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy.
• 2 stir in 4 and 1/2 cups of the flour, the salt, and 2 tablespoons of the olive oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes.
• 3 transfer the dough to a lightly oiled bowl, turn it to coat it with the olive oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk.
• 4 knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 and 1/2 by 10 and 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. the dough may be made 8 hours in advance and kept covered and chilled.
• 5 dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon olive oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves.
• 6 bake the focaccia in the bottom third of a preheated 400â° f. oven for 35 to 45 minutes, or until it is golden and cooked through.
• 7 transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.