Onion & Black Olive Focaccia Tarifi

Malzemeler

• 2 Teaspoons Instant Yeast, 1 1/2 Cups Warm Water, 4 Cups All-purpose Flour, 2 Tablespoons Olive Oil, 1/2 Teaspoon Sea Salt, 1 Tablespoon Dried Oregano. Onion Topping: 2 - 3 Large Onions Peeled And Thinly Sliced, 2 Tablespoons Olive Oil Plus Additional For Final Drizzling Before Baking, 1 Tablespoon Butter, 1 Tablespoon Chopped Fresh Rosemary, 16 Pitted Black Olives Such As Kalamata Olives, 2 Teaspoons Capers, Sea Salt & Cracked Black Pepper

Hazırlanışı

1. Place the flour in a large bowl, add the olive oil, yeast, salt, and oregano. Mix well with a spoon, then begin to add as much water as needed to make a shaggy dough. Remove the dough to a hard, lightly floured surface and knead for about 5 minutes or until the dough is smooth and silky. Place the dough in a lightly oiled bowl and cover to let rise 1 hour or until the dough doubles in size. Heat the oil and butter until sizzling. Add the onions and stir well to coat with the oil mixture. Cook over low heat until the onions are very soft and golden brown, about 45 minutes or so. Stir the fresh rosemary into the onion mixture. Preheat the oven to 450 Degrees F. Punch down the dough and place onto an oiled 13 X 9 inch baking sheet. Spread the onion mixture evenly across the dough and then add the olives and capers. Sprinkle on some sea salt and cracked black pepper and then drizzle with a little additional olive oil. Let rise an additional 15 minutes. Bake about 20 to 25 minutes, or until golden brown and crisp. Cut into slices and serve warm.

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