Rosemary Focaccia

Breakfast

Ingredients

Ingredients:

2 medium onions, chopped

1-1/2 teaspoons active dry yeast

1-1/2 cups warm water (110° to 115°), divided

1/2 teaspoon sugar

1/2 teaspoon salt

3 to 4 cups all-purpose flour

2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided

Cornmeal

Coarse salt

1/4 cup plus 3 tablespoons olive oil, divided

Directions:

  1. In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add 2 tablespoons of oil, salt and remaining water. Add 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat the oven to 375°.
  4. Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.
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FAQ

GeoGreens has implemented the latest technology in hydroponic farming to further enrich its produce for the best flavour, texture, and nutritious qualities for its customers. By enhancing certain exterior environmental qualities into a more advantageous indoor growing environment that each plant species desires, GeoGreens can guarantee the cleanest, healthiest produce.

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