Rosemary Onion Foccacia - cooking recipe

Ingredients

1 large onion, finely chopped
2 cloves garlic, minced or pressed
3 tbsps olive oil
1 tsp salt
2 tsps dried oregano
1 cup warm (130F) water
1 tbsp sugar or honey
2 tbsps yeast (not the instant sort)
2 cups flour, plus extra as needed
olive oil for brushing
1/4 cup thinly slice red onion
chopped fresh rosemary, to garnish
fresh grated parmesan, to sprinkle

Preparation

Saute onions with salt in olive oil until soft. Add garlic, saute two minutes more. Add oregano and remove from heat, let cool.

Whisk together sugar, yeast, water and a handful of the flour. Let sit 10-15 minutes, or until very foamy.

Add flour and onion mixture to form a soft dough. Knead on a floured work surface until smooth and elastic (adding extra flour as required), 10-12 minutes.

Cover dough with a damp towel or plastic wrap, and let rest until doubled in size.

Punch down dough and divide into six portions.

Roll out each portion into a flat oval. Brush with olive oil and sprinkle with rosemary, red onions and parmesan. Place on a large sheet pan, and rest 30 minutes. Meanwhile, preheat oven to 350F.

Bake for 20-25 minutes, or until lightly browned, and hollow-sounding when tapped.