Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Red Onion and Rosemary Focaccia
Red Onion and Rosemary Focaccia
(Focaccia Cipolla Rosse e Rosmarino)
3 tb chopped red onion or shallots, plus extra slices for the top
4 cups all-purpose flour
1 package of dry active yeast
Zest of one lemon
1 tsp honey
3 tb extra virgin olive oil
1 and 1/2 cups cold water
1/4 cup lukewarm water
1 and 1/2 tsp salt
2 and 1/2 tb fresh chopped rosemary
Salt and Pepper
Pour the warm water and honey into the bowl of an electric mixer with a paddle attachment.

Add package of dry active yeast and swirl around. Allow the yeast to foam for about 10 minutes.

Add the cold water, lemon zest, 2 tb olive oil, salt, rosemary and onions.

Turn the mixer on low and slowly add the flour. Once all the flour is in the bowl, switch the paddle to the bread hook attachment.

Knead on low speed for about 10 minutes.

Pull the dough away from the sides and rub the bowl down with some extra olive oil.

Cover the bowl with plastic wrap and allow the dough to rise for 1 and 1/2 to 2 hours.

Remove the plastic wrap and turn the mixer back on for 30 seconds.

Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans.

Cover both pans with a clean, damp towel.

Allow the dough to rise again for about another 2 hours.

Preheat the oven to 400F.

Before baking use the remaining tablespoon of olive oil and brush the tops of the loaves.

Sprinkle with salt and pepper and decorate with thin onion slices.

Bake for 25-30 minutes, until the tops are golden-brown. Number of servings (yield): 2 loaves.
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