Red Onion Focaccia

More of Canada's Best Bread Machine Baking Recipes
Donna Washburn and Heather Butt
With a renewed interest in bread machines, it is helpful to have a handy, easy-to-read book like this with carefully tested and tasty recipes. Best picks: Red Onion Focaccia and Carrot Bran Bread. 191 pages. $19.95.

Everyone's favorite for take-out lunches, this focaccia is easily prepared in your bread machine.

Makes 2 focaccia

Two 8-inch (2 L) round baking pans, lightly greased

1 tsp olive oil 15 mL
1 cup chopped red onions 250 mL
2 cloves garlic, crushed 2
1 1/2 cups water 375 mL
1 1/2 tsp salt 7 mL
1 tsp granulated sugar 5 mL
1 tbsp olive oil 15 mL
4 1/4 cups all-purpose flour or bread flour 1050 mL
1 1/2 tsp bread machine yeast 7 mL

1. In a frying pan, heat oil over medium heat. Add red onions and garlic; cook until tender but not browned. Place in machine's baking pan. Measure remaining ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.

2. Remove dough to a lightly floured surface. Cover with a large bowl and let rest for 10 to 15 minutes. Divide the dough in half. Stretch each into prepared pans. Dimple with flour-coated fingers. Cover and let rise in a draft-free place for 30 minutes or until not quite doubled in volume. Meanwhile, preheat oven to 400°F (200°C).

3. Re-dimple dough and bake in preheated oven on lowest rack for 20 to 30 minutes or until focaccia sounds hollow when tapped on the bottom.

Tip: Place a few slices of deli meats and cheese into a split focaccia and grill until warmed through. Add roasted yellow peppers, sliced tomatoes and alfalfa sprouts.

For instructions on sweating vegetables, see Techniques Glossary (page 183).
Variation: Form the dough into two 9- to 10-inch (23 to 25 cm) round focaccia, about 1 inch (2.5 cm) thick. Brush with olive oil and dried herbs and add your favorite topping before baking.

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