Focaccia

Source: Bistro Mezzaluna, Ft. Lauderdale, FL

Yield: 24 servings

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•

Focaccia

•	3 cups water, warm

•	1 oz. compressed yeast

•	2 - 2-1/4 lbs. SYSCO Classic bread flour

•	2 tbsp. SYSCO Imperial/McCormick dried rosemary, crushed

•	1 tsp. each SYSCO Imperial/McCormick dried oregano and thyme, crushed

•	2 tbsp. SYSCO Classic granulated sugar

•	2 tbsp. SYSCO Classic salt

•	1/4 cup SYSCO Suprema olive oil

•	2 lbs. SYSCO Imperial red onions, thinly sliced

•	1 branch SYSCO Natural rosemary

•	1 tbsp. SYSCO Imperial/McCormick ground black pepper

Preparation

1.

To prepare dough, dissolve yeast in water in mixer bowl. When bubbly, add 1 lb. flour, then add herbs, 1 tbsp. sugar and salt. Slowly add remaining flour to dough; knead until smooth and elastic. Let dough rise in covered greased container until doubled, about 1 hour. Punch dough; divide in half and let rest 10 minutes.

2.	To prepare topping, combine oil, onions, rosemary branch, remaining 1 tbsp. sugar and pepper in casserole. Cover and bake at 375 degrees F until soft and caramelized, about 45 minutes. Season with salt to taste; cool.

3.	Press 1 lb., 14 oz. dough into each greased half-sheet pan. Top each with 12 oz. onion mixture. Cover pans loosely; let rise until doubled, about 45 minutes. Bake at 375 degrees F until golden, about 25 minutes. Cut each pan into 12 portions.