Onion Focaccio Bread

Onion Focaccio Bread
Makes 2 loaves Serves 6 per loaf

Serve wedges of this hearty bread as an hors d’oeuvre or with a meal instead of garlic bread. Instead of butter, dip pieces in high quality olive oil. This bread is best served warm.

Top of this bread calls for Fluer de Sel. This is a coarse salt from the coast of France. This salt has a unique flavor and retains it’s crystalline form in the oven.

3 1/2 cps flour
1/2 cp grated Parmesan cheese
1 tsp kosher salt
1 Tbsp crushed rosemary
2 Tbsp shopped roasted garlic
0.25 ounces quick rise yeast

Place ingredients into food processor. Pulse to blend.

1 1/2 cps warm water (120°)
2 Tbsp garlic flavored olive oil

With processor on, slowly drizzle these ingredients in. Continue to process until dough forms a ball.

Turn dough out onto lightly floured surface. Knead five minutes or until smooth and elastic. Add additional flour as necessary up to 1 cup.

Place dough in large oiled bowl, turning dough over to coat top with oil. Cover and place in warm spot to raise for 1 hour.

Punch down dough and turn out onto floured surface. Divide into two pieces. Shape into 12” rounds. Oil two large cookie sheets and scatter cornmeal on top of oil. Place one round of dough onto each cookie sheet. Cover and let raise for 40 Minutes or until doubled.

Pre-heat oven to 450° Uncover dough and gently brush with garlic flavored olive oil. Make indentations in top of dough.

1 small Red Onion finely diced
2 Tbsp poppy Seed
2 Tbsp diced roasted garlic
Garlic flavored olive oil

Mix these ingredients in small bowl with enough oil to just cover. Place on top of dough in indentations.
Fluer de Sel Sprinkle with this coarse salt. Bake 20 minutes until golden brown.

Nutritional Information
Serving Size: 1/6 of 1 loaf
Calories 210 Fat 4g Protein7g Carbohydrates37g Fiber2g Sodium320mg