FOCCACIA recipe ( will be made for the Eggtoberfest02)

Chef Arnoldi

i decided to make an accompaniment to my Italian sausages that i will be making on the 19th Oct. This recipe can be made for baking on the BGE, yielding 2 med FOCCACIAS (not tried it on the egg yet)[p] FOCCACIA (food processor version)[p]Recipe By : Chef Arnoldi
Serving Size : 18 Preparation Time :4:30
Categories : Breads Italian[p] Amount Measure Ingredient -- Preparation Method

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1 cup water -- from tap
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 package yeast
3-4 cups bread flour -- add as needed
1 tablespoon basil -- dried
1 tablespoon rosemary sprigs -- fresh[p] 1 medium onion -- chopped & browned
cornmeal -- for tray

topping:
2 tablespoons rosemary sprigs -- fresh
1 tablespoon kosher salt
1 medium tomato -- thinly sliced
1 large egg yolk -- and a drop of water[p]Saute the onions in some olive oil til golden brown & put aside.
Put other ingredients in food processor (except for toppings & only one cup flour at a time, leaving out the Onions) and process to make a smooth non-sticky dough - a ball will form after a few seconds. Add more flour as needed.
Allow to rise in a covered bowl til double (1-2 hrs.)
punch down the dough & incorporate the brown onions.
roll out the dough to about the size of a 17 x 12" baking tray.
sprinkle a tray with cornmeal & transfer the dough to the tray.
allow to rise til double (1/2-1 hour).
Preheat oven to 400°F.
brush the dough top with egg/water mix, laying on top the tomato slices.
sprinkle with Rosemary sprigs and Kosher salt.
place on middle rack of preheated oven and bake 30-45min til golden brown.[p]note:
FOCCACIA will last several days kept wrapped in foil. [p]
see you at Eggtoberfest02

Gretl

Chef Arnoldi,
Sounds great! I can't wait to try it, with one addition...GARLIC.
Thanks for posting.
Gretl