Onion-Sage Focaccia

(from castro15’s recipe box)

Categories: Pizza/flatbread

Ingredients

  • 2 1/3-3 cups flour
  • 1 pkg. active dry yeast
  • 2 tsp dried Italian seasoning, crushed
  • 1 tsp salt
  • 1 1/4 cups warm water
  • 2 tbsp. olive oil
  • 1/2 cup semolina flour
  • Nonstick cooking spray
  • 2 tbsp. olive oil
  • 2 cups coarsely chopped onions
  • 1 tsp brown sugar
  • 1/4 tsp salt
  • 1 tsp snipped fresh sage

Directions

  1. In a large mixing bowl, combine 1 1/2 cups of the flour, yeast, Italian seasoning, and the salt. Add the water and 2 tbsp. oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour and as much of the remaining flour as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Shape dough in a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let dough rise in a warm place until double in size (45-60 minutes).

  3. Punch dough down; let rest for 10 minutes. Grease a 15×10×1-inch baking pan. Place dough in prepared baking pan. Gently pull and stretch dough in the baking pan to a 15×8-inch rectangle, being careful not to overwork dough. Lightly coat dough with cooking spray. Cover loosely with plastic wrap; let dough rise in a warm place until nearly double in size (about 30 minutes). With your fingers, press deep indentations in the dough 1 1/2-2 inches apart.

  4. Preheat oven to 450. Bake in the preheated oven for 15 minutes.

  5. Meanwhile, in a medium skillet, heat 2 tbsp. oil over medium-low heat; add onions. Cook, covered, for 10 minutes, stirring frequently. Stir in brown sugar and salt. Cook, uncovered, over medium-high heat for 4-5 minutes more or until onions are light brown, stirring frequently.

  6. Spread onion mixture on focaccia. Sprinkle with sage; press gently into focaccia. Bake for 4-5 minutes more or until golden brown. Immediately transfer focaccia to a wire rack; cool slightly. Cut in rectangles; serve warm.

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