Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 296ml Water

  2. 1/3 cup 78ml Olive oil

  3. 1/3 cup 13g / 1/2oz Rosemary leaves

  4. 2 teaspoons 10ml Salt

  5. 3 cups 187g / 6.6oz Flour

  6. 1/2 cup 31g / 1.1oz Cornmeal

  7. 1 tablespoon 15ml Yeast

  8. 1 tablespoon 15ml Spanish onion (large)

  9. 4 tablespoons 60ml Olive oil

  10. Coarse salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Saute onion in 2 tablespoons of the olive oil. Place the water, 1/3 cup olive oil, rosemary leaves, 2 teaspoons salt, flour, cornmeal and yeast in machine as directed by manufacturer. Set to dough cycle.

  2. At end of final knead, add the onion to the machine. Restart and knead only until the onion is roughly mixed in. The dough will be wet.

  3. Turn the dough out on a well-floured board and knead briefly by hand to form a ball. Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat into a 12-inch disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise in the refrigerator overnight.

  4. Next day, preheat the oven to 450 degrees. Poke holes in dough evenly 1-inch apart with wooden spoon handle. Drizzle on the oil and then sprinkle with coarse salt and pepper. Bake for 10 minutes, then reduce to oven to 350 degrees and bake for another 12 to 15 minutes, or until the focaccia is golden brown.

  5. This recipe yields 1 flatbread.


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