Onion and Olive Focaccia
| Yield: | 24 Servings |
| Categories: | Italian, Breads |
| 3 1/4 | c | Bread flour or all-purpose; flour (up to 3-3/4) |
| 1 | pk | Active dry yeast |
| 1 1/4 | c | Warm water;, (120-130 degrees) |
| 1 | tb | Olive oil or cooking oil |
| 1 | ts | Salt |
| 1 1/2 | c | Chopped onion;, (3 medium) |
| 2 | Cloves garlic;, minced | |
| 2 | tb | Olive oil or cooking oil |
| 1 | c | Sliced pitted ripe olives; snipped and/or oil-packed dried tomatoes, drained;, (optional) |
| 2 | tb | Snipped fresh rosemary or 2 teaspoons dried rosemary, crushed |
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