Focaccia Rosemary Onion Flat Bread Recipe:
Ingredients
- ¼ cup lukewarm water
- 1 ¼ teaspoons active dry yeast
- 1 cup water, room temperature
- 1 tablespoon olive oil
- 1 cup whole wheat flour
- 2 ½ cups unbleached all purpose flour
- 2 ½ teaspoons salt
- 1 small onion, sliced thinly
- 2 tablespoons olive oil
- fresh rosemary sprigs
Method
In a small bowl, mix yeast with ¼ c lukewarm water. Let stand until it bubbles 5 min. Put water and oil into a large mixing bowl. Add whole wheat flour ½ cup at a time. Stir well with a wooden spoon. Add the salt and only as much unbleached all purpose flour as you need to make dough pull away from sides of bowl. Put about ¼ cup flour on a wooden board. Turn the dough out onto the board. Let the dough rest. Knead the dough 10 to 15 minutes, adding as little extra flour as possible, until the dough is silky smooth. The dough should be soft. Put dough in an oiled bowl, turning the dough to oil all sides. Cover bowl with plastic wrap and let rise until double. Punch down the dough and knead for a minute or two. Oil a large baking sheet with olive oil . Stretch and pat the dough on the baking sheet to roughly form a 12x12 inch square. Place some thinly sliced onions on half the bread and press them into the dough. Cover the pan with a damp cloth and let the dough rise again for about 45 minutes. Preheat the oven to 450F. Make indentations with your fingertips about every 2 inches, dimpling the dough all over. Sprinkle fresh rosemary into the indentations. Drizzle the dough with 2 tbsp olive oil. Bake for about 25 minutes, or until golden about 30 min.. To ensure that the bottom crust stays crispy, take out of the pan immediately and place on a rack.