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Focaccia
Contributed by: Melinda
What you need
- 1 cup flat beer
- 1 tbl olive oil
- 2 tbl Sugar
- 1 tsp salt
- 2 1/2 cups bread flour or all-purpose
- 1 tsp Active Dry Yeast
- 2 medium onions, sliced
- Olive Oil
- Kosher Salt
How to make it
- Add ingredients to bread machine baking pan according to bread machine instructions and
set for dough setting.
- While dough is working, peel onions, cut in quarters and slice into 1/4 inch slices
- Drizzle a little olive into a sauté pan and add onion slices, separating them as you drop them in
- Sprinkle with about 1/2 teaspoon of Kosher salt and stir to coat
- Cook over medium-low to medium heat until onions are golden brown
- Remove from heat and wait for dough to finish
- When bread machine is finished, remove dough from pan and knead gently
- Spread into an oiled cookie sheet (I like to make mine about 1/2 inch thick, but 1 inch thick is more standard)
- Press the tips of your fingers all over the surface of the dough
- Brush with olive, cover with a towel and let stand for about 15 minutes
- After 15 minutes, spread onions over the focaccia and brush edges with olive oil
- Sprinkle with more Kosher salt and bake in preheated 375-400º degree oven for 20-30 minutes until golden on the edges
You can add chopped fresh rosemary to this Roman style focaccia, or you can be totally creative by using anything you like
such as sun-dried tomatoes, blue cheese, pine nuts, basil or other herbs, etc.
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