Time: 1 hour 50 min.

Foccacia, the famous Italian flatbread, has spread throughout the world. Originally invented by rural folk to save on food, its flavor and long-lasting softness have earned it a universal following, making it a staple not only in Italian cafes but also in fine restaurants. It's easy to prepare and doesn't require a long list of ingredients.

Ingredients:

Focaccia

• 2 tsp. instant dry yeast
• 1 cup of warm water
• 2 tablespoons of sugar
• 3.5 - 4 cups premium flour
• 1 tbsp coarse salt
• 1/4 cup olive oil
• Corn flour, for dusting

Toppings

• 2 tbsp. l. olive oil
• 1 onion, diced
• 2 cloves garlic, finely chopped
• 10 olives, pitted, cut into 4 pieces
• 1/4 cup grated Parmesan
• 1 tbsp coarse salt
• 2 tablespoons fresh rosemary

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

focaccia bread, yeast dough, premium flour, Parmesan cheese, onions, garlic, olive, rosemary

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Preparation:

Step 1
• In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in warm water and sugar. Gently stir until dissolved. Let stand for 3 minutes until foamy. Turn the mixer on low and slowly pour the flour into the bowl. Dissolve the salt in 2 tablespoons of water and add it to the mixture.
Step 2
• Add 1/4 cup olive oil. When the dough begins to come together, increase the speed to medium. Stop the mixer periodically to clean the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as needed.
Step 3
• Place the dough on a work surface and knead it several times, folding it. Form the dough into a ball and place it in a greased bowl. Swirl the dough around to coat it on all sides, preventing a skin from forming. Cover with plastic wrap or a damp towel and let it rise on the stovetop or in another warm place until it doubles in size, about 45 minutes.
Step 4
• Coat a baking pan with a little olive oil and cornmeal. Once the dough has doubled in size and is dome-shaped, turn it out onto the counter. Roll and stretch the dough into an oblong shape, approximately 1/2 inch thick. Place the flattened dough into the pan and cover with plastic wrap. Let it rest for 15 minutes.
Step 5
• Meanwhile, coat a small skillet with olive oil, add the onion and cook over low heat for 15 minutes, until the onion is caramelized.
Step 6
• Preheat oven to 200°C.
  
  Unfold the dough and make small indentations in it with your fingertips. Brush the surface with additional olive oil, then add the caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15-20 minutes.

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