Serves: 8
Total Calories: 393

1 envelope (2 1/2 teaspoons) active dry yeast or instant yeast
1/2 cup warm water (100° to 110°F)
1 1/2 cups milk, at room temperature
6 tablespoons olive oil
5 cups (about) all-purpose unbleached flour
2 tablespoons finely chopped fresh rosemary
2 teaspoons salt
1/2 cup coarsely chopped red onion

1 In a medium bowl, sprinkle the yeast over the warm water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Add the milk and 4 tablespoons of the oil and stir to combine.

2 In a large heavy-duty mixer bowl or a food processor, stir together the flour, rosemary, and salt. Add the yeast mixture and stir until a soft dough forms. Knead until smooth and elastic, about 3 to 5 minutes. The dough will be sticky.

3 Oil a large bowl. Scrape the dough into the bowl and cover it with plastic wrap. Let rise in a warm, draft-free place until doubled, about 1 1/2 hours.

4 Oil a 13 × 9 × 2-inch baking pan. Scrape the dough into the pan, spreading it out evenly. Cover with plastic wrap and let rise 1 hour or until doubled in bulk.

5 Place the oven rack in the center of the oven. Preheat the oven to 450°F.

6 With your fingertips, press down firmly into the dough to make dimples about 1 inch apart and 1/2 inch deep. Drizzle the surface with the remaining 2 tablespoons olive oil and scatter the onion slices on top. Sprinkle with coarse salt. Bake until crisp and golden brown, about 25 to 30 minutes.

7 Slide the focaccia onto a wire rack to cool. Cut into squares. Serve warm or at room temperature. Store at room temperature wrapped in foil up to 24 hours.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 393
Calories from Fat: 98

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