- 1 tablespoon honey
- 2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced onion
- 5 cups all-purpose flour, or as needed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh chopped rosemary
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon kosher salt
- Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
- Preheat oven to 415 degrees F (215 degrees C).
- Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
- Bake in preheated oven 20 minutes until golden brown.
03/15/2017
recipepes.com
michael's foccacia bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
