Recipe: Focaccia with Onion Topping (Italian Flat Bread) (Red Star Yeast recipe)

Focaccia (Italian Flat Bread)

2 1/2 cups all purpose flour (additional as needed)
1 package yeast (2 1/4 tsp)
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (120-130 degrees F)
1 tablespoon oil
FOR THE ONION TOPPING:*
1/2 cup chopped onion
2 tablespoons butter or margarine
1/4 teaspoon sugar
1/8 teaspoon salt

In large mixer bowl, combine 1 1/2 cup flour, yeast, 1 tablespoon sugar and 1 teaspoon salt; mix well. Add water and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes, adding flour as needed. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast).

TO PREPARE THE ONION TOPPING:
In small skillet, saute onion in butter until soft. Stir in 1/3 teaspoon sugar and 1/8 teaspoon salt.

Punch down dough. On lightly floured surface, shape dough into a ball. Place on greased cookie sheet. Flatten to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork. Spread Onion Topping over the pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise).

Bake at 375 degrees F for 25 to 30 minutes until golden brown.

*VARIATION:
Omit Onion Topping. Instead of pricking top, cut a criss-cross design with a sharp knife. Brush bread with an egg glaze made by combining 1 egg yolk and 1 tablespoon milk or water. Sprinkle with sesame seed if desired.

Makes 12 servings
Source: Red Star Yeast

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