1/2 cup water
1 large egg
4 tablespoons olive or vegetable oil
1/2 teaspoon salt
2 cups bread flour
4 teaspoons sugar
1 1/2 teaspoons Fleischmann’s® Bread Machine Yeast
3/4 cup chopped onion
1/2 teaspoon rosemary — crushed
Measure water, egg, 1 tablespoon oil, salt, bread flour, sugar and yeast into bread machine pan into the order suggested by the manufacturer.
Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface.
If necessary, knead in enough flour to make dough easy to handle.
Divide dough in half; form each into smooth ball. Roll each ball into 10-inch round. Place each on greased baking sheet or 12- to 14-inch pizza pan.
Cover and set aside.
Cook onion and rosemary in 3 tablespoons oil until onion is tender. With fingertips, press slight indentations into each round. Evenly sprinkle onion
mixture on rounds. Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes.
Bake at 375ºF for 12 to 15 minutes or until done, switching positions of sheets halfway through baking for even browning.
Remove from sheets and cool on wire racks. Makes two round breads.
3 thoughts on “Onion-Herb Focaccia”
That would be gone in a night around our house 🙂
That looks delicious, just the right amount of puffiness, (I once made foccacia and forgot the yeast…).
Sooo good. I have such a soft spot for focaccia.