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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine 1 1/4 cups flour and the yeast. Add the warm water, 1 tablespoon oil and the salt to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl frequently. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn out the dough onto a lightly floured surface. Knead in enough of the remaining 2 to 2 1/2 cups flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).
Punch down the dough. Turn out onto a floured surface. Divide in half. Shape each portion into a ball. Place on 2 lightly greased baking sheets. Cover; let rest for 10 minutes.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons oil over low heat. Add onion and garlic; cover and cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Uncover; cook and stir just until onion begins to brown. Remove from the heat. If using olives, stir into onion mixture; set aside.
Using your hands, flatten each ball to about 10 inches in diameter. With your fingertips, make 1/2-inch-deep indentations every 2 inches. Spoon onion mixture over dough. Sprinkle with rosemary. Cover and let rise in a warm place for 20 minutes.
Meanwhile, preheat oven to 375°F. Bake focaccia for about 25 minutes or until golden. If using sun-dried tomatoes, sprinkle them over the bread for the last 5 minutes of baking. Remove from pans; cool on wire racks.