Onion & Tomato Focaccia

 Focaccia is a rustic Italian bread with a taste and fragrance similar to pizza.It can be topped with herbs or cheese or Onions. While not very common, I have seen some exotic toppings like fruits as well. It requires very little or no kneading at all, one of the few breads that is simple to make.It can be served as an appetizer by topping some mild cheese on top or as a sandwich. I chose to top it with Tomatoes and Onions sprinkled with Rosemary.

Recipe: Martha Stewart
7 cups Bread Flour

3 1/2 cups warm water
1 tsp active dry yeast
2 tbsps coarse salt+Extra for sprinkling
3/4 Extra Virgin Olive Oil+1 tbsp
1 tsp Dried Rosemary
2 tomatoes, finely clied
2 Medium Onions, finely sliced into half moons

• Combine flour,water and yeast in a bowl
• Cover the bowl and keep it aside ina warm place and let it rise for 2 hours until the dough is tripled and consists of sponge like bubbles
• Add salt
• Using a mixer with a dough hook, mix the on low speed for 3 to 5 min
• When the dough clings to the sides of the bowl, raise the soeed and beat for an additional 15 seconds
• Turn the dough onto a floured surface. DO NOT add flour to the dough. Add more flour, if necessary to the work surface
• Fold the bottom edge about one third of the way to the center and the top edge to the center
• Repeat with left and right sides until all edges meet at the center
• Place the dough once again in a lightly floured bowl with the smooth side up
• Cover the bowl and let it rise in a warm place for an hour until doubled
• Return the dough on to a well floured surface
• Repeat the folding process of folding the edges towards the center
• Return the dough into the bowl and let it rise for an hour
• Preheat the oven to 450F
• In the mean time, heat 1 tbsp of Olive oil 
• Saute the onions till translucent and cook tomatoes till tender
• Add the dried rosemary and keep the mixture aside
• Pour 1/4 cup of olive oil on to 2 baking sheets
• Coat the sheets well
• Place the dough on the floured surface
• The dough should be very soft
• Divide the dough into 2 portions
• Evenly coat the dough with oil and place the 2 portions on the baking sheets
• Shape them into ovals or rounds
• Drizzle with the remaining olive oil
• Evenly distribute the tomato and onion mixture onto the 2 doughs
• Sprinkle with sea salt
• Bake until the focaccia is browned on the top about 25 to 30 min
• Serve the Focaccia warm