Focaccia Bread from Alice's St. Patrick Day's lunch

Here are notes from my friend, Sirina, who found the recipe from FoodNetwork and passed it to Joyce, who made us the bread:

You’ll see two rows of ingredients amount, the left being the halved one which I think is a perfect size for four, and the right being the original amount. I normally just top the dough with fresh rosemary, salt, and olive oil. I’ve never tried the original toppings.

The tricks are not to overknead the dough (I personally don’t think you need 10 mins as suggested in the recipe but if you like denser, chewier texture, go full 10 mins) and to slather the bowl and dough ball with a bit more olive oil than you think you’d want.

Cheers,

Sirina

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Ingredients

• 1 2 teaspoons rapid-rising dry yeast (instant)
• ½ 1 cup warm water
• 1 2 tablespoons sugar
• 1 ¾ -2 3 1/2 to 4 cups flour
• ½ 1 tablespoon coarse salt
• 2 Tbsp 1/4 cup olive oil
• Cornmeal, for dusting

Toppings:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 10 Kalamata olives, pitted and quartered
• 1/4 cup shredded Parmesan
• 1 tablespoon coarse salt
• Freshly ground black pepper
• 2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 1 or 2 tablespoons of water and add it to the mixture. Pour in 2 Tbsp (or1/4 cup) olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.