Lunch: Rosemary Focaccia Recipe

Ingredients

2 medium onions, chopped
1/4 cup plus 3 tablespoons olive oil, divided
1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110 ° to 115 °), divided
1/2 teaspoon sugar
1/2 teaspoon salt
3 to 4 cups all-purpose flour
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
Cornmeal
Coarse salt

Instructions

In a large skillet, saute onions in 1/4 cup oil until tender; cool. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and half of the rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes.
Brush with remaining oil. Sprinkle with coarse salt and remaining rosemary. Bake at 375 ° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

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