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Time: 2 hours 10 minutes
Makes two Focaccias
Ingredients
3 tablespoons extra virgin
olive oil
1 medium onion, chopped
2-1/2 teaspoons(1 package)
active dry yeast
1/2 cup lukewarm(100 to 110
degrees F.)water
4-1/4 to 4-1/2 cups all-
purpose flour
A large pinch of salt, or
more to taste
Approximately 1 cup water
1 teaspoon of dried oregano
Instructions
1. In a medium skillet, heat 1 tablespoon of oil over medium heat. Add the onions, cover, and cook, stirring occasionally, until the onions are soften but not browned,about 5 minutes. Transfer to a bowl and cool completely.
2. In a small bowl, sprinkle the yeast over warm water. Let stand until foamy, about 5 minutes. Stir to dissolve the yeast. In a medium bowl, combine 4 cups of the flour and the salt. Add the yeast mixture and 1 tablespoon of the oil, and stir enough water to make a soft dough.
3. Transfer to a floured work surface and knead until supple and elastic, about 10 minutes. Form a ball and place in and oiled medium bowl, turning the dough to coat with oil. Cover with plastic wrap and let stand in a warm place until almost doubled in volume, about 1-1/2 hours.
4. Preheat the oven to 400 degrees F. Punch down the dough and turn out onto the floured work surface. Gradually knead in the onions, which will give off their moisture and make the dough sticky. Knead in enough of the remaining flour to return the dough to its former texture. Form into two balls. Cover with plastic wrap and let rest for 10 minutes.
5.Pat and stretch each ball out to an oval about 12 to 7 inches and about 1/4 inch thick. Transfer the dough to lightly oiled baking sheet. Using your fingertips, make indentations all over the surface of the breads.
6. Brush with remaining 1 tablespoon of oil and sprinkle with the oregano. Bake until the breads are golden brown and the bottoms sound hollow when tapped with a knuckle, about 20 minutes. Serve warm.
Suggestion:
This could be served as a main course or along with a plate of black olives, salami, prosciutto and provalone cheese with a bottle of red chianti wine as a light lunch.
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