Onion Focaccia

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This delicious multipurpose light bread can be eaten alone or used to make a very yummy italian panini! I make it all the time for get togethers or just a great appetizer. Yum!!

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Steps

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Preheat over to 400 degrees.

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Cook onion in a saut pan with a small amount of oil over medium heat until onions are cooked thoroughly but not brown.

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Transfer to a colander and cool , ensuring all liquid has dripped out.

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Combine yeast , water and sugar in the bowl of the mixer and allow to sit for 5 minutes or until foaming begins.

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Add all other ingredients along with 2 cups of the bread flour and begin to mix with the dough hook on a medium-low speed , adding more flour as needed until dough forms , is slightly sticky but pulls cleanly from the sides of the bowl.

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Mix dough for 12 minutes from start to finish.

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Place dough in a large mixing bowl that has been coated with oil and turn dough over so the dough itself has been completely coated with oil.

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Cover with plastic and store in a warm room temperature place for 1-2 hours or until dough has doubled in size.

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Remove dough from the mixing bowl , place onto a clean work surface and gently roll or press out to a large rectangle ap.

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Ingredients

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dry active yeast, water, sugar, olive oil, salt, rosemary, thyme, garlic cloves, shallot, bread flour, spanish onion