Focaccia d'Oliva, Rosmarino e Cipolla
(Olive, Rosemary and Onion Focaccia)
Ingredients:
A 1/4-ounce package (2 and 1/2 teaspoons) active dry yeast
1 teaspoon sugar
4 and 1/2 to 5 cups all-purpose flour
1 and 1/4 teaspoons salt
3 tablespoons extra virgin olive oil
2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
1/4 cup minced onion
1/2 pound Kalamata, Nicoise, or green Greek olives or a combination, pitted and cut into slivers (about 1 cup)
1 and 1/2 teaspoons coarse salt, or to taste
Directions:
In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 and 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy.
Stir in 4 and 1/2 cups of the flour, the salt, and 2 tablespoons of the olive oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes.
Transfer the dough to a lightly oiled bowl, turn it to coat it with the olive oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk.
Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 and 1/2 by 10 and 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon olive oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves.
Bake the focaccia in the bottom third of a preheated 400° F. oven for 35 to 45 minutes, or until it is golden and cooked through.
Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.