It’s a soft bread topped with fragrant browned onions brings to mind those trips to Italy. Our family loves anything that has onions.I’ve prepared this with the another half of the pizza dough.
~ 3 large red onions , thinly sliced lengthwise
~ 6 tablespoons of olive oil
~ 3 garlic cloves, minced
~ 3 cups all purpose flour
~ 1 tablespoon active dry yeast
~ 2 teaspoons sugar
~ 1 1/2 tablespoon salt
~ 1 cup low fat milk
~ 2 tablespoons mixed herbs
~ 1 teaspoon chilli flakes (optional), if you want you can add 1 teaspoon of black pepper coarsely grounded.
-In a bowl, dissolve yeast in 1/2 a cup of lukewarm water & add sugar & salt . Allow it to rest for about 5 minutes until foamy.
-Meanwhile, fry the sliced onions in a pan using half of the olive oil with minced garlic, a little bit of salt & chilli flakes until the onions are soft.
-Attach the dough hook in a stand mixer. With mixer on low, add flour, milk,yeast mixture and the remaining oil. Add 1/3 of the fried onions ( I didn’t do this step as I prepared it with the leftover pizza dough).Add required quantity of water to make the dough elastic. Keep the dough in a greased bowl, cover it with cling wrap and let it sit for an hour, until the dough is doubled. After an hour, Punch down the dough & transfer it to the baking sheet or greased tray. Using the hands, gently spread the dough into an even layer. Cover & let it sit for another 30 to 45 minutes.
-Then using our fingers poke shallow holes into the risen dough. Spread the remaining fried onions evenly over the top & sprinkle some olive oil. Preheat the oven & bake until golden for almost 25 to 30 minutes at 175 degrees. Serve warm.
This is the basic focaccia but should be without chilli flakes. You can add any toppings with onion like …. Fresh Rosemary& oregano with onion, cheese with onion etc. Bon appetit.