- 3+1/2 to 4 C. all-purpose flour
- 1 package active dry yeast
- 1 T. fresh thyme leaves, chopped
- 1+1/2 T. fresh rosemary, chopped
- 1 T. garlic powder
- 2 T. sugar
- 1/2 t. salt
In a large bowl, combine 2 cups flour, yeast, sugar, salt, garlic powder and herbs.
- 3/4 C. water
- 3/4 C. chicken broth or stock
- 1/4 C. butter
- 2 t. dried minced onion
In a small saucepan, heat the water, chicken broth, butter and minced onion to 120-130 degrees. Add wet mixture to the dry ingredients and mix until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour). When dough has fully risen, punch dough down and allow to rest for at least 15 minutes.
- 3 medium sweet onions, sliced
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 T. olive oil
Meanwhile saute onions in oil and allow to caramelize to a deep golden color. Add garlic at the end of the saute process to prevent overcooking the garlic. Cool slightly.
- 2 t. olive oil
- 1 red pepper, cut into chunks
- 2 T. Parmesan cheese
- 6 oz. Gruyere cheese, shredded
- 2 T. corn meal
Sprinkle corn meal on a pizza stone and shape the dough into a 12 inch circle on the stone. Dimple the dough with your fingertips and drizzle with olive oil. Top with the onion mixture, red pepper chunks and the cheeses pressing down slightly. Bake at 375 degrees for 30-35 minutes until golden brown.
This focaccia is perfect on it’s own or as a side dish to a soup or chili! You’ll find it fast becomes a family favorite! Enjoy and eat up!!!
Until we eat again,