Recipe Category: Focaccia
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Ingredients
Makes 4 servings
Dough
- 1/2 teaspoon sugar
- 1 package active dry yeast (21/4 teaspoons)
- 1 1/4 cups warm water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Topping
- 2 tablespoons olive oil
- 2 medium Vidalia or other sweet yellow onions, cut into 1/4-inch slices
- 2 teaspoons dried thyme
- salt and freshly ground black pepper
- 1/4 cup chopped walnuts
Method
- Make the dough: In a small bowl, combine the sugar and yeast with 1/4 cup of the water, stirring to dissolve
- Let stand for 5 minutes
- In a large bowl, combine 2 1/2 cups of the flour and the salt
- Stir in the yeast mixture, oil and as much of the remaining water as needed until a dough is formed
- Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 3minutes, adding as much of the remaining flour as needed to make a smooth dough
- Place the dough in a large lightly oiled bowl, turning the dough to coat with oil
- Cover with plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 hour
- Lightly oil a baking sheet and set aside
- Punch the dough down
- Stretch out the dough into a 12-inch circle and place on the prepared baking sheet and set aside
- Make the topping: In a large skillet, heat 2 tablespoons of the oil over medium heat
- Add the onions, cover and cook, stirring frequently, until most of the moisture has evaporated and the onions are soft, about 20 minutes
- Stir in the thyme and cook, uncovered, stirring, until the onions are browned, 15 to 20 minutes longer
- Season with salt and pepper to taste and set aside
- Preheat the oven to 400°F
- Spread the onion mixture evenly onto the dough and sprinkle with the walnuts
- Use your thumb to make indentations across the surface of the dough, pressing the onions and walnuts into the dough
- Bake until golden brown, about 20 minutes
- Cool for 5 minutes
- Serve warm
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