Rosemary Focaccia with Onions, Black Olives, and Sun-Dried Tomatoes
This focaccia adds onions, olives, and dried tomatoes to the top. Cut into bite-sized pieces, it’s a great appetizer. The dough mixes most easily in a food processor.
Recipe information
Yield
makes one 15 × 10-inch focaccia
Ingredients
For the Dough
For the Topping
Preparation
Step 1
To make the dough, combine the flour, rosemary, garlic, sugar, salt, and yeast in the bowl of a food processor fitted with the steel blade. Turn the processor on and slowly add 1 cup warm (about 130°F) water through the feed tube; process until blended, then add the olive oil. Process until the dough comes together and spins around the bowl, cleaning the sides. Add 1 to 2 more tablespoons water if the dough feels dry, which can happen when flour is held under very dry conditions. The dough should be soft and moist.
Step 2
Place the dough in an oiled bowl, turning to coat all sides. Cover with plastic wrap and let it rise in a warm place until doubled, about 1 hour.
Step 3
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 350°F. Coat a shallow roasting pan with nonstick spray. To make the topping, toss the onion with 1 tablespoon of the olive oil and spread it out in the pan. Bake on the top or center rack for 15 minutes, until the onion is soft. Remove from the oven and let cool.
Step 4
Spread the remaining 1 tablespoon oil over a 15 × 10 × 1-inch baking pan and turn the risen dough out onto it. With oiled hands, press the dough to the edges of the pan. Cover and let it rise for 30 minutes.
Step 5
Increase the oven temperature to 475°F. Sprinkle the dough with the Parmesan.
Step 6
Press the olives down into the dough (they will break into pieces). Arrange the cooled onion over the dough and press it in firmly, then press the sun-dried tomatoes into the dough.
Step 7
Bake for 13 to 15 minutes, until the edges are golden. Serve hot, cut into 3-inch squares
