Рецепт Focaccia with Rosemary and Onions
Ингредиенты
|
|
Инструкции
- In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and water and proof the yeast mixture for 5 minutes, or until it is foamy.
- Stir in 4 ½ cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining ½ cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes.
- Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk.
- Preheat oven to 400 degrees F.
- Press the dough with lightly oiled hands into a well-oiled 15 ½â by 10 ½-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes.
- Meanwhile, saute the onion slices in 1 tablespoon olive oil until softened but not brown.
- Dimple the dough with your fingertips, making ¼-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, salt, and rosemary.
- Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.