Focaccia with Caramelized Onions, Kalamata Olives and Rosemary

It's cold outside and wet and rainy these days. Perfect weather for baking warm, soft, bread. It does take longer to rise though unless you leave it next to the heater or in a slightly warm oven. I served this with some veggie chili and we curled up on our giant animal print doggie beds. We do not have a dog anymore here but large doggie beds (the giant pillows, not the actual beds)  are amazingly versatile. You can use them as cushions to sit on, roll up in them, stack them, fold them and put them over plastic chairs to make them more comfortable. They are easily moved and stored and easy to clean. But enough about doggie beds. Here's the focaccia recipe.

Focaccia

Recipe inspired by the Food Network's Fabulous Focaccia

2 tsp. active dry yeast

1 cup warm water

2 Tbsp. granulated sugar

3 cups all purpose flour

1 Tbsp. salt

1/4 cup olive oil

cornmeal (for dusting)

Toppings:

2 Tbsp. olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1/4 cup Kalamata olives, pitted and chopped

coarse salt

black pepper

2 Tbsp. fresh rosemary

In stand mixer bowl, combine yeast, sugar and warm water.  Fit stand mixer with dough hook. When yeast is foamy, about 5 minutes, mix in flour, salt and 2 Tbsp. of water on low speed. Next mix in a 1/4 cup olive oil and mix on medium speed for about 8 minutes until dough is smooth and elastic. Scrape down periodically. Add extra flour if the dough seems too sticky.

Shape dough into a round and place into an oiled bowl. Cover with plastic wrap and set aside to let rise for about an hour or till doubled in size.

Brush a sheet pan with olive oil and dust with cornmeal. Place dough onto floured surface and roll to 1/2 " thick rectangle. Place on sheet pan and cover with plastic wrap. Let rest for 20 minutes.

Saute onions until they caramelize. Preheat oven to 400 degrees F. Brush the dough with olive oil. Dimple dough with fingers and sprinkle with onions, garlic, kalamata olives, salt, pepper and rosemary. Bake for 15- 20 minutes until edges start to brown slightly. Cool on wire rack. Slice and serve.