For the dough.
1 large spanish onion (about 10 ounces) peeled, cut into eighths, and cooked in 2 tablespoons olive oil (see hint)
1 tablespoon yeast
1/2 cup cornmeal
3 cups all-purpose flour
2 teaspoons salt
1/3 cup olive oil
1 1/4 cup water
1/3 cup fresh rosemary leaves

Place all the ingredients except the cooked onion in the machine, program for Dough or Manual, and press Start. At the end of the final knead, add the onion (but not the liquid) to the machine. Restart and knead only until the onion is roughly mixed in. The dough will be wet and the onion will remain in clumps, sticking out of the dough. Turn the dough out on a well-floured board and knead briefly by hand to form a ball. This is peasant bread, and the dough will reflect that.

Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat it into a 12-inch disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in refrigerator overnight. A long cold rise in the refrigerator will result in a more flavorful bread with a heartier interior.
TO FINISH THE FOCACCIA
1 to 2 tablespoons olive oil or garlic oil
Coarse salt
Freshly ground black pepper

Preheat the oven to 450ƒF with the rack in the center position. Just before baking the dough, use your fingertips to gently make indentations in the surface. Drizzle on the oil and then sprinkle with salt and pepper. Bake for 10 minutes, then reduce the oven to 350ƒF and bake for another 12 to 15 minutes, or until the focaccia is golden brown.

Serve hot or at room temperature.

Roasted Garlic and Olive Focaccia ABM

important to use a good, hearty, flavorful olives here

For the dough
1 1/4 teaspoons yeast
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
2 tablespoons olive oil
Put all the ingredients in the machine, program for dough, Basic dough, or Manual, and press Start.

To Finish the Focaccia
2 tablespoon olive oil
salt to taste
Freshly ground black pepper to taste
12 garlic cloves, roasted
1/2 cup pitted lives; black colassal, greeen Spanish, Kalamata, or Italian or Greek oil-cured
Preheat the oven to 400ƒF.

When the dough cycle is completed, transfer the dough to a lightly floured working surface and let it rest for 5 minutes. Roll the dough to a 10-inch circle, then transfer it to a lightly floured cookie sheet. Brush the surface of the dough with the olive oil and then sprinkle with the salt and pepper. Lay out the garlic and olives over the top and let the dough rise for an additional 5 minutes. Bake for 20 minutes, or until lightly browned. Serve hot, warm, or at room temperature, cut into wedges.

To Roast Garlic cloves

Separate the cloves from the bulb and do not peel the skin away from them. Toss the cloves in a small amount of olive oil. Place the cloves in a heavy ovenproof pan (cast-iron is ideal) and roast them for about 20 minutes in a 350ƒF oven. Remove the pan from the oven and cool the cloves; once they are cool enough to handle, remove their skins and they are ready to use.

Alternatively, you can use a garlic roaster, which is a terracotta container available in gourmet shops and by mail order.
(I put the garlic and oil wrapped very, very well in foil, into the oven-no extra pans to wash.)

From A Frugal Gourmet
Italian Focaccia-Onion Bread
2 packages dry yeast, dissolved in 1 cup lukewarm water 3 cups unbleached flour
2 packages dry yeast, dissolved in one cup lukewarm water
3 cups unbleached flour
Olive oil
1 teaspoon sugar
1 teaspoon salt
3 tablespoons tomato paste
1 yellow onion, peeled and chopped
6 green onions, chopped
I clove garlic, crushed
Fresh-cracked pepper

Place the water and yeast in a mixing bowl. Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth. Add the remaining flour, and blend in by hand. Place the dough on floured board, and knead for 5 minutes. Place the dough on a Formica countertop or on plastic wrap, and cover with a large metal bowl. Allow to rise about 1 hour, or until doubled in bulk.
When it is doubled, punch the dough down, and knead it for 1 or 2 minutes. Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan. Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork. Brush the top of the dough with some olive oil and then the tomato paste. Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough. Sprinkle with the pepper. Preheat the oven and bake at 375ƒ for about 25 minutes, or until lightly browned.

This bread is great on a buffet. Or slice in half and use for Italian sandwiches. I like a little Italian salami, some yellow onion, and a few green olives. Drizzle a little Italian salad dressing on the sandwich, and enjoy with a heavy red wine.

MAKES I LOAF.

Food Processor Focaccia
from Food Processor Bread Book

First prepare Italian Bread dough

3/4 to 1 cup warm water (105 to 115 degrees F)
1 package active dry yeast
1 teaspoon sugar
2 1/2 cup all-purpose flour
3/4 teasoon salt
1/4 cup cold water
1 egg beaten

Italian dough
1. Combine 1/4 cup of the warm water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

2. Fit processor with steel blade. Add flour and salt to work bowl. Process on/off to mix.

3. Add yeast mixture to flour mixture. Process until blended, about 10 seconds.

4. Turn on processor and very slowly drizzle just enough remaining warm water through feed tube into flour mixture so dough forms a ball that cleans sides of the bowl. Turn off processor and let dough stand 1 to 2 minutes.

5. Turn on processor and gradually drizzle in enough remaining warm water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.

6. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85ƒF. or 30ƒC.) until doubled, about 1 hour.

For Focaccia

1/2 cup pizza sauce
1 teaspoon garlic salt
1/4 cup grated romano or Parmesan cheese
3 tablespoons olive or vegetable oil

1. Punch down dough. Roll out dough into a rectangle about 15x11 inches (38x28 cm). Fit dough into a greased 15/2x10l/2x1-inch (39x27x2.5 cm) jelly roll baking pan. Press dough to sides of pan. With fingers make indentations in dough at 1 inch (2.5 cm) intervals.

2. Blend pizza sauce and garlic salt. Spread evenly over dough. Sprinkle cheese evenly over sauce. Drizzle oil over cheese and sauce. Let stand in warm place (85ƒF. or 30ƒC.) until almost doubled, 20 to 30 minutes.

3. Heat oven to 450ƒF. (230ƒC.). Bake until well browned at edges, 12 to 15 minutes. Cut in half lengthwise, then cut each half into 6 or 7 pieces. Serve hot.

Rosemary Focaccia
From Southern Living Annual 1995
1 package active dry yeat
1 1/4 cups warm water (105 to 115 degrees F)
3 1/2 cups all-purpose flour, divided
1 teaspoon salt, divided
1/4 cup butter, melted
1/2 cup chopped fresh rosemary, divided
Vegetable cooking spray
2 tablespoons olive oil
4 cloves garlic, minced

1.. Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
2. Combine yeast mixture, 2 cups flour, and 1/2 teaspoon salt in a large bowl, stirring well.
3. Cover and let rise in a warm place (85ƒF), free from drafts, 1 hour or until dough is doubled in bulk.
4. Punch dough down, and stir in remaining flour, butter, and 1/4 cup chopped rosemary.
5. Turn dough out onto a lighlty floured surfac,e and knead 10 minutes.
6. Divide dough into thirds; roll each portion into a 9-inch circle on baking sheets coated with cooking spray.
7. Brush dough evenly with olive oil; sprinkle evenly with remaining 1/4 cup rosemary; 1/2 teaspoon salt, and garlic. Prick dough generously with a fork.
8. Bake at 400ƒF for 20 minutes. Yield 12 servings.

Foccaccia From Family Circle Cookbook New Tastes for New Times

2 3/4 to 3 cups all purpose flour
1 envelope active dry yeast
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter
3 tablespoons olive oil
1 1arge Spanish onion, halved and thinly sliced crosswise
11arge clove garlic, crushed
1/4 cup packed fresh basil leaves, thinly
sliced
1 tablespoon chopped fresh oregano OR: 1 teaspoon dried
1/4 teaspoon coarse black pepper

1. Stir together I cup flour, yeast and salt in large bowl.
2. Heat milk and hutter in small saucepan until bubbles appear around edge of pan and butter has melted. Cool to lukewarm. Gradually heat milk mixture into flour mixture until blended. Beat in 3/4 cup flour to make thick batter. Stir in 1 more cup flour with wooden spoon to make soft dough.
3. Transfer dough to floured work surface. Knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Shape into ball. Place in greased bowl; turn to coat. Cover bowl with towel. Let rise in warm place, away from drafts, until doubled in bulk, about I hour.
4. Punch dough down. Roll dough out on floured surface with floured rolling pin into 13 x 9-inch rectangle. Place in greased 13 x 9 x 3-inch baking dish; push dough up into corners of pan slightly. Cover dish with towel. Let rise in warm place, away from drafts, until doubled in bulk, about 1 /z hours.
5. Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add onion and garlic; saute until soft and lightly browned, 5 to 7 minutes.
6. Preheat oven to hot (400ƒ).
7. With finger, make indentations over surface of dough, pressing almost to bottom of baking dish. Scatter onion mixture evenly over dough. Sprinkle with basil, oregano and pepper. Drizzle with remainin 1 tablespoon oil.
8. Bake in preheated hot oven (400ƒ F) for 25 to 30 minutes or until lightly browned. Cut crosswide into 12 strips. Serve while still warm.