Ingredients for Focaccia Bread
- Fast Rising Yeast
- Water
- 1 teaspoon sugar
- 4 cups (500g) all-purpose flour
- Coarse Salt
- 1/4 cup (60ml) olive oil + 2 tablespoons for caramelizing onions + 2 tablespoons for drizzling
- Cornmeal
- 1 medium onion, thinly sliced
- Garlic Cloves
- Kalamata Olives
- Parmesan Cheese
- Fresh Ground Black Pepper
- Fresh Rosemary
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How to Make Focaccia Bread
- In a large bowl, combine 1 cup (240ml) warm water, 1 teaspoon sugar, and 2 1/4 teaspoons (1 packet) active dry yeast. Gently stir to dissolve and let stand for 3 minutes until foamy.
- Add 4 cups (500g) all-purpose flour to the yeast mixture. Add 1 teaspoon salt dissolved in 2 tablespoons of water.
- Add 1/4 cup (60ml) olive oil to the bowl.
- Using a stand mixer with a dough hook (or knead by hand), mix on low speed, gradually adding more flour as needed, until a smooth and elastic dough forms (about 8-10 minutes).
- Turn the dough out onto a lightly floured surface, and knead briefly to form a round ball.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45-60 minutes.
- Preheat your oven to 400°F (200°C). Lightly oil and dust a baking sheet with cornmeal.
- Gently transfer the risen dough to the prepared baking sheet. Stretch and spread the dough to fill the pan, about 1/2-inch thick.
- Cover the dough with plastic wrap and let rest for 15 minutes.
- While the dough rests, caramelize 1 medium onion, thinly sliced, in 1 tablespoon olive oil over low heat for 15-20 minutes until golden brown.
- Once rested, dimple the dough surface with your fingers.
- Drizzle the focaccia with 2 tablespoons olive oil. Top with caramelized onions, 2 cloves minced garlic, 1/2 cup pitted Kalamata olives (halved), 1/2 cup shredded mozzarella cheese, salt, freshly ground black pepper, and 2 sprigs fresh rosemary.
- Bake for 15-20 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
15g
Fat
10g
Carbs
15g
