Focaccia
Serves 6
Whether you think of it as thin bread or thick pizza crust, a well-seasoned focaccia makes a great dipper for fondue. Or slice it horizontally and add dry cured ham or salami and provolone for a flavorful sandwich.
Dissolve yeast in lukewarm water.
Place 6 cups flour on a board. Make a well in the center. Pour yeast mixture in the center of the well, along with half the olive oil. Slowly work the flour into the liquid until a sticky dough begins to form. Before flour is completely combined, mix salt into the remaining cup of flour and add it to the mixture.
Sprinkle enough additional flour over the dough to make it easy to handle. Knead lightly, then place dough in a large bowl and place a damp towel over the top. Let rise for 2 hours or until doubled in size.
Punch dough down. Place on a baking sheet and spread into a large oval, slightly more than ½-inch thick. Dimple the top with a spoon. Brush liberally with olive oil. Separate onion slices and arrange over the top of the dough. Sprinkle with rosemary leaves.
Bake at 425ºF for 20–25 minutes or until golden brown. While baking, use a water bottle to spray mist into the oven once or twice to create a moist heat. Slice with a serrated bread knife.
