BAKE | OLIVE OIL FOCCACIA BREAD

Foccacia bread always seemed too fancy to make at home. But after I bought this book, I realized I had to give it a try. The results? So good, I couldn't believe that I made it myself. As the cooler weather is rolling in, it may take a little while longer to get dough to rise but think of how toasty your home will be with the oven on - not to mention the smell of fresh baked bread weaving its way through your house!

Recipe adapted from Artisan Bread in Five Minutes a Day
Makes 3-4 focaccia

INGREDIENTS
Dough:

• 2 3/4 cup lukewarm water
• 1 1/2 Tbsp yeast (2 packets)
• 1 1/2 Tbsp Kosher salt
• 1 Tbsp sugar 
• 1/4 cup extra virgin olive oil
• 6 1/2 cup all-purpose flour

Toppings (per round):

• 1/4 yellow (or white) onion, thinly sliced
• 2 Tbsp extra virgin olive oil
• 1 1/2 tsp fresh rosemary (or 3/4 tsp dried rosemary)
• 1/4 cup shredded cheese (I used provolone)
• course salt and ground pepper

1. In a large bowl, mix the water, yeast, salt, sugar,  and olive oil.  Add the flour, and mix with a spoon just until flour is incorporated.  Cover with dish cloth and let dough rest at room temperature for about 2 hours, until dough has risen and flattened on the top.  You can use the dough immediately or let it sit in the refrigerator for up to 12 days.
2. Preheat the oven to 425 degrees. Place an empty broiler tray/metal cake pan on a low rack. (You're going to add water to it later on.)  
3. Cut off 1/4 of the dough (1 lb), grapefruit size, and dust it with flour.  Shape the dough into a ball by turning the edges of the dough under so they're on the bottom.  Flatten the dough with your hands into a 1/2-3/4 inch thick circle.  Place the round on a greased cookie sheet.
4. Sauté the onion slices in 2 tbsp olive oil until they are soft but not browned (I sauteed the entire onion and saved the rest in the refrigerator for the other loaves).  
5. Sprinkle the onion over the top of the focaccia round, leaving a 1" border around the edges empty. Add rosemary, cheese, salt, and pepper.  Drizzle 1 tsp olive oil over the focaccia.
6. Allow dough to rest for 20 minutes.  
7. Place the focaccia quickly in the oven and carefully pour 1 cup of water in the broiler tray/metal cake pan. Bake the focaccia for about 25 minutes or until nicely browned.  Cut dough like a pizza with a pizza cutter and serve warm.