Focaccia with Rosemary and Onion
© ejmorris 2002, 2007
This really is the most fabulous Focaccia. It was dead easy to make and I highly recommend it.
July 2007: For thinner focaccia, allow for about an hour's rising time after shaping the bread. For thicker focaccia, allow for about 3 hour's rising time after shaping the bread.
- ¼ c lukewarm water
- 1¼ tsp active dry yeast
- pinch malt powder, optional
- 1 c water, room temperature
- 1 Tbsp olive oil
- 1 c whole wheat flour
- 2½ c unbleached allpurpose flour
- 2½ tsp salt
- 1 small onion, sliced thinly
- 2 Tbsp olive oil
- fresh rosemary sprigs
- fleur de sel or coarsely ground seasalt, to taste
- In a smallish bowl, mix yeast with ¼ c lukewarm water (do the baby's bottle test on your wrist) and malt powder if using. Let stand as you mix the other ingredients or until it bubbles (5 to 10 minutes).
- In the meantime, put the room temperature water and oil into a large mixing bowl. Add the whole wheat flour, salt and 2 cups of the unbleached allpurpose flour (just enough to make dough pull away from sides of bowl). Stir well with a wooden spoon.
- Sprinkle a small amount of the remaining allpurpose flour on a wooden board. Turn the dough out onto the board. Let the dough rest as you wash and dry your mixing bowl.
- Knead the dough
Put dough into the clean mixing bowl. (I used to oil the bowl but have found it is completely unnecessary.) Cover bowl with plastic wrap or a damp cloth and let rise for about 1½ hours or until double. (We eat a leisurely breakfast and the dough was risen to double.)
- Deflate the dough
- for thinner focaccia: Make indentations with your fingertips about every 2 inches, dimpling the dough all over. (this was very pleasing to do) Sprinkle fresh rosemary needles into the indentations. (I did this on the non onion half of the bread) Drizzle the dough with 2 Tbsp olive oil. Bake for about