Homemade focaccia can be a painless way to enter the world of baking with yeast, but making it can be time-consuming.
So plan it as an experimental weekend project. It doesn't have to rise a lot for you to retain your culinary reputation. Just remember not to overwork the dough.
Easy Onion Focaccia
For the bread:
3 3/4 to 4 1/4 cups all-purpose flour
1 package ( 1/4 ounce) active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups water
1/4 cup butter
For the topping:
1/4 cup butter
1 medium red onion, about 1 cup thinly sliced
1 teaspoon finely chopped fresh garlic (1 to 2 cloves)
1/2 teaspoon coarsely ground black pepper
In a large electric mixer bowl, stir together 2 cups of the flour and the yeast, sugar and salt.
In a 1-quart saucepan, combine water and butter. Cook over medium heat, stirring occasionally, about 2 to 4 minutes, until butter is partially melted. Add warm water mixture to flour mixture. Beat at low speed to moisten flour. Increase speed to medium, beat 2 to 3 minutes, scraping bowl often, until smooth and elastic. By hand, stir in enough remaining flour until dough forms a ball and leaves the side of the bowl.
Place dough on a lightly floured surface and knead until smooth and elastic, 3 to 5 minutes, adding flour as needed to prevent sticking.
Grease a large bowl and add dough, turning once to grease surface of dough. Cover loosely with plastic food wrap and let rise in a warm place until size doubles, 45 to 60 minutes.
Meanwhile, prepare topping. Melt butter in a 10-inch skillet over medium heat. Add onion, garlic and pepper. Cook, stirring occasionally, 2 to 3 minutes, until onion is softened but not brown; set aside.
Preheat oven to 375 F.
Punch down dough. Shape into a ball. Cover with plastic wrap and let stand 10 minutes. Place dough on a large, greased baking sheet. Press into a 12-inch circle. With floured fingers or handle of a wooden spoon, poke dough every 1 to 2 inches with 1/2-inch deep indentations. Spoon onion mixture evenly on top.
Bake for 25 to 30 minutes or until edges are golden brown. Remove from baking sheet. Serve warm or cool.
Makes 12 servings.
Nutrition facts per serving: 210 cal., 5 g pro, 32 g carbo, 2 g dietary fiber, 7 g fat, 20 mg chol, 250 mg sodium.
Recipe from: Land O'Lakes Inc.
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