MICHAEL'S FOCACCIA BREAD

Michael's Focaccia Bread image

Provided by Debbie Fontana

Categories Pizza

Time 1h

Number Of Ingredients 11

1 Tbsp honey
2 c warm water
1 Tbsp active dry yeast
1 Tbsp kosher salt
1 Tbsp extra-virgin olive oil
1/2 c diced onion (i use 1 tbsp dried onion flakes)
5 c all purpose flour
3 Tbsp extra-virgin olive oil
2 Tbsp fresh chopped rosemary
1/4 c grated parmesan cheese
1 Tbsp kosher salt

Steps:

1. Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand 5 minutes until the yeast softens and begins to foam. Stir in 1 Tbs kosher salt, 1 Tbs olive oil, onions, and 5 cups of flour until the dough comes together.
2. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place dough in bowl and turn to coat with oil. Cover with damp cloth and let rise in warm place for 20 minutes or until doubled in size.
3. Preheat oven to 415 degrees. Place dough onto oiled baking sheet (I use a large cookie sheet). Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. (This will take a bit of time because the dough is elastic and will spring back. Give it time and it will be worth it.)
4. Drizzle the focaccia with 3 Tbs olive oil. Sprinkle with the rosemary, Parmesan cheese and kosher salt. Let rise for 10 minutes. Bake in preheated oven for 20 minutes. Bread comes out thick and soft.
5. Alternate topping: Sometimes I use pizza sauce and pizza toppings for a yummy dinner.