onion and sun-dried tomato focaccia

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onion and sun-dried tomato focaccia
Perfect on a rainy night with a nice soup or pasta. The smell is great throughout the kitchen and the taste is even better. Bon appetit and Enjoy!
  • 3 ¼ to 3 ¾ cups bread flour or all-purpose flour
  • 1 package active dry yeast
  • 1 ¼ cups warm water (120-130 degrees)
  • 1 tablespoon olive oil
  • 1 ½ cups chopped onion (2 medium)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons dried rosemary
  • 3 tablespoons chopped green onions
  • ¼ cup marinated sun-dried tomatoes
  • 2 tablespoons snipped fresh rosemary
  • 1 teaspoon oregano
  • 1 teaspoon cyan pepper
  1. In a large mixing bowl combine 1 ¼ cups of the flour and the yeast. Add the warm water, the 1 tablespoon oil, and 1 tablespoon salt to the dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn over once. Cover and let rise in a warm place till double in size (about 1 hour). Punch dough down. Turn onto a floured surface adding in the 2 tablespoons of dried rosemary. Divide in half. Shape each portion into a ball. Place on 2 lightly greased baking sheet. Cover; let rest 10 minutes.
  2. For toppings, in a medium skillet cook onion, garlic, oregano, and cyan pepper in the 2 tablespoons olive oil, covered, over low heat for 3-5 minutes or till onion is translucent, stirring occasionally. Uncover; cook and stir just till onion begins to brown. Remove from heat and set aside.
  3. Using your hands, flatten each ball to about 12 inches in diameter. Make ½ inch deep indentations every 2 inches. Spoon onion mixture onto the dough. Sprinkle with fresh rosemary. Cover and let rise in a warm place till nearly double in size (about 20 minutes).
  4. Bake at 375 degrees for 25 minutes or until golden brown. Sprinkle the sun-dried tomatoes onto the dough and cook for the last 8 minutes. Remove from sheet and cool on a wire rack. Makes 2 rounds (24 servings)