I really love focaccia and Marcella’s recipe in Essentials has been my “go to” choice for years. She gives us a few variations and I’ve done some others on my own but this is the classic, onion focaccia of Genoa.
First you proof the yeast for about 10 minutes:
I used my mixer with a dough hook for the initial mixing of flour, yeast, olive oil, salt and water.
And finished with the gratifying kneading by hand.
The dough is left to rise--first in a ball on the baking sheet and then pressed into the rectangle shape of the pan.
Because I don’t have the 18 by 14 inch pan, I divided it into a large and small ball for two pans.
Before you put the focaccia into the oven you make dimples all over the dough using your fingers. (I have longish nails so I use my knuckles.) Then a mixture of olive oil, water and salt is brushed on, pooling into the dimples.
The onion topping is simply olive oil and onions briefly sautéed.
For the small pan, I just used a bit of fresh rosemary.
They’re baked in a hot oven and best eaten when still warm. I had to give some away to my neighbors so I didn’t eat the whole pan of it myself.
Like I said—I really love focaccia!