Rosemary Focaccia

Fixings 1/4 glass olive oil 1 onion slashed 1/2 tsp granulated sugar 1/2 containers warm water 1/2 tsp dynamic dry yeast 2 T. olive oil 1/2 tsp salt 3 containers universally handy flour 1 T. hacked new rosemary cornmeal coarse salt

Directions In a skillet,

Rosemary Focaccia

heat 1/4 container olive oil over low warmth; cook onion, mixing once in a while, for around 30 minutes or until brilliant. Let cool. In the interim, in an expansive bowl, dissolve sugar in warm water. Sprinkle with yeast and let represent 10 minutes or until foamy. Mix in 2 tbsp olive oil and salt. Include 2 measures of the flour and beat with an electric blender for 2 minutes or until smooth and versatile. Step by step blend in residual flour, onions, and rosemary. Turn out onto a delicately floured surface and ply gently until smooth and flexible, including flour as required for 8 to 10 minutes. A spot in a lubed bowl, swinging to oil everywhere. Spread and let ascend for 35 to 45 minutes. Punch down. Gap down the middle; pat every half into a level round. Give rest for 5 minutes; a chance to stretch into 10-inch rounds. Spot on lubed preparing sheets sprinkled with cornmeal. Spread and let ascend for 35 to 45 minutes. Brush finish with olive oil; sprinkle with coarse salt and rosemary. Prepare in 375 F (190 C) stove for 25 to 30 minutes or until the base is sautéed and fresh. Let represent 10 minutes. Slice into wedges to serve. Makes 2 rounds.