Ingredients Jump to Instructions ↓

  1. 1 Dry yeast - (1/4 oz)

  2. 1 teaspoon 5ml Honey

  3. 1 1/4 cups 296ml Warm water - (105 to 115 degrees)

  4. 2 3/4 cups 171g / 6oz All-purpose flour

  5. 1/2 cup 31g / 1.1oz Rye or whole-wheat flour

  6. 1 1/4 teaspoons 6 1/3ml Salt Olive oil - as needed

  7. 1 tablespoon 15ml Cornmeal

  8. 2 teaspoons 10ml Minced garlic

  9. 2 teaspoons 10ml Onions - halved, and (small) Thinly sliced

  10. 3/4 teaspoon 3.8ml Dried red pepper flakes

  11. 3/4 teaspoon 3.8ml Coarse salt

  12. 1 teaspoon 5ml Snipped fresh rosemary

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Stir yeast and honey into warm water. Let stand until foamy, about 5 minutes. Put all-purpose flour, rye flour and salt in food processor. Turn on processor and slowly pour yeast mixture through feed tube. Process dough until it just works away from sides of bowl but is still quite moist. With processor running, add 3 tablespoons olive oil through feed tube. Dough should be moist and sticky and form mass, but not ball. If dough is too sticky, add more flour; if too dry, add more water. Process until uniformly supple and elastic, 30 to 40 seconds. Or use electric mixer with paddle attachment. Transfer dough to large plastic food bag and seal, allowing enough room for dough to double in size. Let rise in warm spot until doubled, 1 to 1 1/2 hours. When doubled, punch down. Either use dough immediately or refrigerate up to 2 days or freeze. Bring to room temperature before using. Divide dough in 1/2. With floured hands, stretch each 1/2 into free-form circle about 10 inches wide. If dough resists reshaping, let it rest briefly and try again. Place dough on large oiled baking sheets sprinkled with cornmeal. Heat 1/4 cup olive oil and garlic until simmering. Pour through fine sieve, pressing garlic to release flavor. Discard garlic. Brush each piece of dough with warm oil. Top with onion slices and sprinkle with red pepper flakes, salt and rosemary. Bake at 500 degrees until lightly browned on edges and well browned on underside, about 10 minutes, reversing pans once for even browning. Remove from oven and serve warm, cutting into quarters with kitchen shears. (Focaccia can be baked ahead and reheated wrapped in foil at 300 degrees until hot, about 12 minutes.) This recipe yields 8 servings. Each serving: 247 calories; 592 mg sodium; 0 cholesterol; 7 grams fat; 40 grams carbohydrates; 6 grams protein; 0.47 gram fiber.


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