Garlicky Focaccia With Onions, Red Pepper Flakes, Rosemary

Recipe Ingredients

1		Dry yeast - (1/4 oz)
1 teaspoon	5ml	Honey
1 1/4 cups	296ml	Warm water - (105 to 115 degrees)
2 3/4 cups	171g / 6oz	All-purpose flour
1/2 cup	31g / 1.1oz	Rye or whole-wheat flour
1 1/4 teaspoons	6.3ml	Salt
		Olive oil - as needed
1 tablespoon	15ml	Cornmeal
2 teaspoons	10ml	Minced garlic
2 teaspoons	10ml	Onions - halved, and (small)
		Thinly sliced
3/4 teaspoon	3.8ml	Dried red pepper flakes
3/4 teaspoon	3.8ml	Coarse salt
1 teaspoon	5ml	Snipped fresh rosemary

Recipe Instructions

Stir yeast and honey into warm water. Let stand until foamy, about 5 minutes.

Put all-purpose flour, rye flour and salt in food processor. Turn on processor and slowly pour yeast mixture through feed tube. Process dough until it just works away from sides of bowl but is still quite moist. With processor running, add 3 tablespoons olive oil through feed tube. Dough should be moist and sticky and form mass, but not ball. If dough is too sticky, add more flour; if too dry, add more water. Process until uniformly supple and elastic, 30 to 40 seconds. Or use electric mixer with paddle attachment.

Transfer dough to large plastic food bag and seal, allowing enough room for dough to double in size. Let rise in warm spot until doubled, 1 to 1 1/2 hours. When doubled, punch down. Either use dough immediately or refrigerate up to 2 days or freeze. Bring to room temperature before using.

Divide dough in 1/2. With floured hands, stretch each 1/2 into free-form circle about 10 inches wide. If dough resists reshaping, let it rest briefly and try again. Place dough on large oiled baking sheets sprinkled with cornmeal.

Heat 1/4 cup olive oil and garlic until simmering. Pour through fine sieve, pressing garlic to release flavor. Discard garlic. Brush each piece of dough with warm oil. Top with onion slices and sprinkle with red pepper flakes, salt and rosemary.

Bake at 500 degrees until lightly browned on edges and well browned on underside, about 10 minutes, reversing pans once for even browning.

Remove from oven and serve warm, cutting into quarters with kitchen shears. (Focaccia can be baked ahead and reheated wrapped in foil at 300 degrees until hot, about 12 minutes.)

This recipe yields 8 servings.

Each serving: 247 calories; 592 mg sodium; 0 cholesterol; 7 grams fat; 40 grams carbohydrates; 6 grams protein; 0.47 gram fiber.

Source:
The Los Angeles Times, 04-26-2000

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