Focaccia with Onions and Almonds

• Makes 6 servings                                                                                                                                            INGREDIENTS:

• FOR THE DOUGH:
  • 2 teaspoons SAF instant yeast
  • 4 to 4½ cups (580 g–650 g) unbleached all-purpose flour
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 tablespoon ne sea salt
  • 2 tablespoons fresh rosemary leaves
• FOR THE TOPPING:
  • 3 medium (4-ounce/120 g) onions, very thinly sliced
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • ½ cup (80 g) raw almonds, coarsely chopped
  • Coarse sea salt and freshly ground black pepper                                            DIRECTIONS:                                                                                                                                                           TO MAKE THE DOUGH: 

• Place 2 cups (500 ml) very warm water in a large bowl or the bowl of an electric mixer.
• Add the yeast, stir, then add 1 cup of the flour and stir.
• Let sit until the yeast bubbles up on the surface of the mixture.
• With the mixer running, or as you stir, add the olive oil and salt and mix well.
• Slowly add the remaining flour, 1 cup at a time, until you have a soft dough.
• Coarsely chop 2 tablespoons rosemary, then stir it into the dough.
• Beat the dough—it will be too soft to knead—until it is elastic, about 5 minutes by hand, about 2 minutes in a mixer.
• Cover the bowl and let the dough sit until it doubles in bulk, about 1 hour

1. Preheat the oven to 375°F (190°C). Sprinkle an 18 × 13-inch (45 × 33-cm) baking sheet with an even layer of semolina flour or cornmeal.
2. Turn out the dough onto a heavily floured surface and, keeping the surface of the dough floured, punch down the dough several times, kneading out the air as much as you can.
3. The dough will be quite sticky; you can handle it easily if you keep a light lm of flour on it at all times. Stretch out the dough into a small rectangle.
4. Transfer the dough to the baking sheet and stretch and push it out to a rectangle that comes to within 1 inch (2.5 cm) of the edges of the baking sheet. Let the dough rest while you prepare the topping.
5. Place the onions in a large bowl, drizzle with 2 tablespoons of the olive oil, and toss until the onions are coated with the oil. Evenly sprinkle the onions on top of the dough.
6. Coarsely chop 2 tablespoons rosemary and sprinkle it evenly over the onions, then sprinkle the almonds over all.
7. Drizzle the remaining 2 tablespoons of olive oil over the focaccia, then season with coarse salt and black pepper.
8. Bake in the center of the oven until the dough is golden at the edges and cooked through in the center, 35 to 40 minutes.

Note: The dough for this focaccia should be soft and sticky as you work it. As you knead and shape it, dust it lightly with flour so it doesn’t stick to your hands. The moisture in the dough makes for a light crust.

1. I call for “very warm” water because I use SAF instant yeast, which requires water that is warmer than usually called for in yeast breads to activate it. Use the temperature of water that works best with your yeast.
2. The focaccia will emerge from the oven blistering hot, so wait a while before slicing and eating it—10 minutes at least.