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Rosemary onion focaccia

Ingredients

• 4 tablespoons olive oil, divided, plus more
• 1 3/4 cups all-purpose flour plus more
• 1 1/2 teaspoons kosher salt plus more
• 1 teaspoon sugar
• 1/2 teaspoon active dry yeast
• 1/3 cup thinly sliced red onion
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon fresh oregano leaves
• Freshly ground black pepper

Directions

1. Lightly oil a large bowl; set aside. Combine 1 3/4 cups flour, 1 1/2 tsp. salt, su mixer fitted with a dough hook. Mix on low speed for 5 minutes. Scrape down speed to medium and mix for 6 minutes (dough will be very soft). Form dough ingredients to form a ragged dough. Transfer to a lightly floured work surfac tablespoonfuls as necessary to prevent sticking, until smooth, 4–5 minutes. mixer method.) Transfer to prepared bowl. Cover; let stand at room temperature.
2. Brush a large rimmed baking sheet with 2 Tbsp. oil. Stretch and press dough than the sheet. Brush dough with remaining 2 Tbsp. oil. Cover loosely with pl area until dough has almost doubled in size, 1 1/2–2 hours.
3. Preheat oven to 500°. Remove plastic wrap and dimple dough with your fing oregano over dough; season with salt and pepper. Bake focaccia until golde temperature before slicing.

Reference

• http://www.bonappetit.com/recipe/rosemary-and-onion-focaccia