Rosemary and Red Onion Focaccia

Add the cold water, lemon zest, two tablespoons of cooking oil, salt, rosemary, and onions to the yeast mixture. With the paddle attachment on low speed, gradually incorporate the all-purpose flour.

Ingredients

240 mL of Water

1 piece of Active Dry Yeast

240 mL of Cold Water

5 mL of Lemon Zest

30 mL of Cooking Oil

5 mL of Salt

15 mL of Rosemary

120 mL of Onion

950 mL of All Purpose Flour

2½ mL of Salt And Pepper

Equipment

Stand Mixer

Switch to the dough hook attachment and knead the mixture on low speed for 10 minutes. Once finished, remove the dough, lightly coat the mixing bowl with oil, return the dough, and cover with plastic wrap to rise for 1.5 hours.

Equipment

Stand Mixer

Plastic Wrap

Bowl

Briefly mix the dough for 30 seconds, then divide it into two equal portions. Press each piece into a 9-10 inch round pan, creating indentations with your fingers to achieve the signature rustic texture.

Equipment

Baking Pan

Cover the pans with a clean, damp kitchen towel and allow the dough to proof for an additional 2 hours.

Equipment

Kitchen Towels

Preheat your oven to 200°C. Brush the tops of the loaves with the remaining cooking oil, sprinkle with salt and pepper, and top with thin onion slices.

Ingredients

30 mL of Cooking Oil

2½ mL of Salt

120 mL of Onion

2½ mL of Salt And Pepper

Equipment

Oven

Bake for 25-30 minutes until the crust is golden-brown. Remove from the oven and serve warm.

Equipment

Oven