Basic Focaccia

Ingredients for 2 focaccia:

1 1/3 cups water
1 1/2 tsp salt
1 tsp granulated sugar
3 3/4 cups bread flour
2 1/4 tsp bread machine yeast

Directions:

1. Add ingredients to the baking pan according to the manufacturer’s instructions. Select the Dough cycle and start.

2. Remove the dough to a lightly floured work-surface and cover it with a large bowl. Let it rest for 10 to 15 minutes.

3. Divide the dough into two equal pieces. Form each piece into a 10 by 8 inch rectangle. Flour your hands and use your finger-tips to dimple the dough.

4. Cover the dough and let it rise in a warm, draft-free place for about 30 minutes before redimpling. You can now cover the dough in any desired toppings.

5. Bake the dough on the bottom rack of a pre-heated oven at 375 degrees F. You can use a baking stone or a lightly greased baking sheet.

Fresh Rosemary Onion Focaccia

Ingredients for the dough:

1 large Spanish onion ( about 10 ounces )
1 tbsp yeast
1/2 cup cornmeal
3 cups all-pursose flour
2 tsp salt
1/3 cup olive oil
1 1/4 cups water
1/3 cup fresh rosemary leaves

Ingredients for Baking:

1 to 2 tbsp olive or garlic oil
Coarse salt
Freshly ground black pepper

Directions:

1. Peel the onion, cut into eighths, and cook it in 2 tbsp of olive oil until soft and slightly golden, either over a medium heat on your stove-top or in a covered bowl in the microwave for 8 to 12 minutes. After the cooked onion has cooled, strain off the liquid into a small bowl. Press down on the onion to get as much liquid as possible.

2. Place all the ingredients except the cooked onion in the machine, program for Dough or Manual and press Start. Add the onion at the end of the final knead. Do not add the liquid. Restart and knead until the onion is roughly mixed in.

3. Briefly hand-knead the dough on a floured board to form a ball. Place the dough on an oiled a pizza pan or baking sheet. Pat it into a 12 inch disk and coat with the oinion juices.

4. Cover with plastic wrap and let rise at room temperature until it doubles in volume. Alternatively, you can let it rise overnight in your refridgerator, resulting in an even more flavorful bread.

5. Preheat your oven to 450 degrees F. Using your finger-tips, make small indentations in the top of the dough ( be gentle ). Drizzle 1 to 2 tbsp olive or garlic oil and season with coarse salt and freshly ground black pepper.

6. Bake for 10 minutes. Lower the oven temperature to 350 degrees F and bake for and additional 12 to 15 minutes, or until golden brown.

Caramelized Onion Focaccia

Ingredients for one 12-inch circle:
3/4 cup water
2 tablespoons olive or vegetable oil
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoon bread machine yeast
3/4 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Ingredients for the onion topping:
3 tablespoons margarine or butter
2 medium onions, sliced
2 cloves garlic, finely chopped

Directions:
Measure carefully, placing all ingredients except for the onion topping and cheeses in bread machine pan in the order recommended by the manufacturer.

Select the dough/manual cycle. Grease cookie sheet.

When dough is mixed take it out of the machine. Pat the dough into a 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double. Prepare Onion Topping.

Heat oven to 400°F. Make deep depressions in dough at 1-inch intervals with finger or the handle of wooden spoon. Spread topping over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until the edge is golden brown. Remove from cookie sheet to wire rack. Serve warm.

Onion Topping:
Melt margarine in 10-inch skillet over medium-low heat. Cook onions and garlic in margarine 15 to 20 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.