Onion and Garlic Focaccia

Focaccia is a wonderful, Italian bread which is a perfect light meal or a compliment to salad, soup, cheese or a roasted vegetable tray. Great as an appetizer and easy to prepare this savory bread fills the senses from the moment the bread begins to raise until it is doused with garlic and olive oil and baked. I imagine Focaccia as the predecessor to the modern pizza. Deliciously satisfying and delightfully rustic, Focaccia is a peasant food that is gaining notoriety in bistros and trendy restaurants alike.

This basic Focaccia is one of the easier bread doughs to make either using the conventional method or a bread maker using your dough setting. The end result is a bread with a wonderful crumb and lots of flavor.

Garlic Focaccia Dough Ingredients

Preheat oven to 400°

• 1 cup Warm Water (110°)
• 1/3 cup Olive Oil
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 3 cups Bread Flour (All-Purpose will also work nicely)
• 1-1/2 teaspoons Yeast

Conventional Method

Place water in a bowl, add sugar, salt and yeast; Sift flour into bowl and gather together with wooden spoon or hands. Once a soft dough has formed, place onto a lightly floured working surface and knead for 5 minutes. Place prepared dough into a lightly oiled bowl large enough for the dough to double in bulk. Place in a warm place, cover and allow to raise for approximately 1 hour or until double original size. While dough is rising, prepare topping. When dough has doubled in bulk, proceed to panning method.

Bread Machine Method

Place ingredients into hopper of bread machine in order listed; set machine to process on dough setting. While dough is rising, prepare topping. When machine indicates dough is ready, proceed to panning method.

Onion and Garlic Focaccia Topping Ingredients

• 1/3 cup Olive Oil
• 1 head Garlic, finely chopped
• 1 small Onion, thinly sliced (About 1 cup)
• 1 teaspoon dried Oregano
• 1/2 teaspoon Salt
• 1/2 teaspoon Crushed Red Pepper
• 1/4 cup grated Parmesan Cheese

Method

Place olive oil in small sauté pan and heat over medium heat; add onions and cook until tender but do not brown; add garlic, oregano, salt and red peppers and remove from heat. Set aside until ready to use.

Panning and Baking Method

Once dough has double in bulk, divide in half. Spray (2) 9 inch round pans with olive oil pan coating. Gently press each half of dough into a pan and make dimples with fingers; set pans in a warm place and cover with a towel; allow to raise until double in bulk or about 30 minutes.

Once pans of dough are ready place 1/2 of the garlic and onion topping on top of each pan of dough, sprinkle with Parmesan cheese, and re-dimple, if needed, and place into hot oven. Bake bread for about 25 minutes or until golden brown. Bon Appetito!