Onion And Rosemary Focaccia (No-Knead) - cooking recipe

Ingredients

16 ounces refrigerated bread dough (see Recicpe #387518)
Topping
1 small sweet onion, sliced thinly
2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
1 teaspoon garlic, minced
1/4 teaspoon dried rosemary leaves (or 1 1/2 teaspoons fresh)
coarse salt & fresh ground pepper
olive oil or parchment paper, for pan

Preparation

Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
Preheat the oven to 425 degrees.
Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
Place dough on the prepared cookie sheet.
Saute the onions in 2 tablespoons olive oil until soft, but not browned.
Mix in minced garlic.
Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
Set dough aside for 20 minutes to rest.
Place the focaccia on the center rack of the oven.
Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
Cut into wedges and serve warm.