Last night I decided to make my Baked Penne for dinner since it makes a lot, is simple and everyone loves it. Anna, my daughter would be here for dinner so I wanted something delicious, quick and hot. What to go with it? A salad, sure - but I just received this wonderful Vegetarian Kitchen cookbook from Angie and saw this awesome looking recipe for Rosemary & Sea Salt Focaccia. So I made it. The difference here is mine is rolled out to fit my cookie sheet (not round) and the next time I make it I'd use Kosher Salt not the sea salt. My sea salt is in a grinder that makes a fine grind, this would be better with a chunky salt on it. With that said it was delicious. You can see Taylor my granddaughter had a great time helping.
3 cups unbleached all-purpose flour
1/2 teaspoon salt
1 packet reapid-rise yeast
1 cup lukewarm water
3 tablespoons olive oil
1 small red onion
leaves from 1 large rosemary spring
1 teaspoon coarse sea salt
Sift the flour and salt into a large mixing bowl.
Stir in the yeast, then make a well in the center of the dry ingredients. Pour in the water nad 2 tablespoon of the oil. Mix well, adding a little more water if the mixture seems dry.
Turn the dough on to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl.
Let rise in a warm place for about 1 hour until doubled in size. Punch down and knead the dough for 2-3 minutes.
Meanwhile, preheat the oven to 425F. Roll out the dough (about 1/2 inch thick) to a large shape that will fit on your greased baking sheet. Brush dough with remaining 1 tablespoon olive oil.
Halve the onion and slice into thin wedges. Sprinkle over the dough with the rosemary and sea salt, pressing in lightly.
Using a finger make deep indentations in the dough. Cover the surface with greased plastic wrap, then let it rise in a warm place for 30 minutes.
Remove the plastic wrap and bake for 25-30 minutes until golden. Serve warm.