Focaccia Bread

Ingredients

made by Gail  for the Fall Social

• 1 cup warm water
• 1 package active dry yeast
• 1/2 teaspoon honey
• 2 1/2 cup all-purpose flour
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 2 TB chives1
•  tsp thyme
• ½ tsp rosemary
• 1 large onion, thinly sliced
• 1 TB light brown sugar
• 1 /4 cup nuts (I used pecans)
• 1/2 cup crumbled Romano, Parmesan, and/or Asagio

Directions

• In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and olive oil; let stand for 5 minutes. Stir in the remaining flour, herbs, and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
• Meanwhile, in a skillet, heat 1 tablespoon olive oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes. Add chopped nuts and stir until carmelized.
• Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons olive oil. Let the dough rise until puffed,  20 minutes to an hour.
• Scatter the onions and nuts over the dough.
• Sprinkle with your choice of cheese.
• Drizzle 2  more tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.