focaccia
one half-sheet pan or 12 sandwich buns
[INFUSED OIL]
213 gramsextra virgin olive oil
35 gramsgarlic, thinly sliced
28 gramsrosemary leaves
[FOCACCIA]
397 gramswater
13 gramsgranulated sugar
15 gramskosher salt
107 gramsgarlic rosemary infused olive oil
733 gramsall-purpose flour
7 gramsactive dry yeast
[TOPPING]
107 gramsgarlic rosemary infused olive oil
114 gramssweet onion, thinly sliced
8 gramscoarse sea salt, for sprinkling
  1. For the oil: Cook olive oil, garlic, and rosemary over medium heat, about 5 minutes. Let cool. Strain.
  2. For the focaccia: Add focaccia ingredients in order to bread machine.
  3. Process dough on bread machine's dough setting.
  4. Coat dough with oil, stretching to fit pan.
  5. Let rise 1 hour.
  6. Coat onions with remaining oil. Spread on dough. Sprinkle with sea salt.
  7. Bake at 425 degrees for 25-30 minutes.
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