This focaccia was so good half of it was gone before I could snap a picture!

Focaccia Bread
Adapted from Tyler Florence

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips.

Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.

Bake on the bottom rack for 15 to 20 minutes.

One of the joys The only joy of being woken up early every morning by my little boy is seeing the sunrise with him.



Unknown said...

This focaccia looks wanderful:)
Have a nice day

Unknown said...

Oh yes, I love to catch a nice sunrise. I see it daily on my drive to work. Lovely bread...I have yet to make a good one!

Lisa Sall - Sall's Country Life said...

Hey neighbor, Thanks for stopping by my blog and following along. I've been looking at your recipes, they all look divine!! (and now I'm hungry) I like your pictures of the birds, I'm sure they're grateful for every seed you put out for them!! Stay warm and have a great holiday!

Kim said...

Oh yes! Tyler definitely makes a wonderful foccacia. In fact, I find that his baking recipes are some of his personal best.

Your foccacia looks delicious!

La Bella Cooks said...

I'm going to visit Tyler's new place in Napa next month and I sure hope this is on the menu! This looks incredible.

Anonymous said...

Lovely and looks so tasty.

Wishing you and yours a Merry Christmas!

Diana's Cocina said...

I will have to try your recipe, it sounds incredible. I'm still drooloing over your coconut pancakes. Hope to make them this wekkend!

Mrs Happy Homemaker said...

I LOVE focaccia bread!! This one looks ah-mazing too!

chenlili said...

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