Onion And Rosemary Focaccia (no-knead)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 16 ounces refrigerated bread dough (see recicpe #387518)
• 1 small sweet onion, sliced thinly
• 2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
• 1 teaspoon garlic, minced
• 1/4 teaspoon dried rosemary leaves (or 1 1/2 teaspoons fresh)
• coarse salt & fresh ground pepper
• olive oil or parchment paper, for pan

Recipe

• 1 use the refrigerated pre-mixed dough for no-knead flatbreads no-knead flatbreads - master recipe (pizza, naan, focaccia).
• 2 twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
• 3 preheat the oven to 425 degrees.
• 4 line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
• 5 remove the olive oil flatbread dough (no-knead flatbreads - master recipe (pizza, naan, focaccia)) from the refrigerator. lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• 6 with lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• 7 with a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
• 8 place dough on the prepared cookie sheet.
• 9 saute the onions in 2 tablespoons olive oil until soft, but not browned.
• 10 mix in minced garlic.
• 11 sparingly scatter the onions over the surface of the dough. you should be able to easily see the dough's surface.
• 12 sprinkle with rosemary, coarse salt, and freshly ground black pepper.
• 13 lightly drizzle olive oil over the surface, approximately 1 teaspoon.
• 14 set dough aside for 20 minutes to rest.
• 15 place the focaccia on the center rack of the oven.
• 16 pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
• 17 bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
• 18 cut into wedges and serve warm.