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Focaccia or Schiacciata (ski ah chee ata) are flat breads that date back to prehistory in Italy, They were baked in the hot ashes of the hearth and used as plates. Schiacciata is peculiar to Florence and Tuscany. If you were to invite ancient Etruscans to dinner and present this bread garnished with rosemary and olive oil, they would recognize it.
4 C flour
1 TBSP yeast
1 tsp sugar
1 C water
¾ C milk
1 tsp extravirgin olive oil
2 TBSP butter
fresh ground black pepper
½ medium red onion sliced thin
Proof yeast in 110°F water and sugar. Add flour and knead well. Let rise 30–45 minutes. Punch down and divide in halves and place them in the bottom of 2 12-ind tart ring pans or on a baking sheet or in a large jelly roll pan. Let dough rise. Sprinkle the tops with the thinly slice onions, rosemary along with the kosher salt and fresh ground pepper. Dimple the dough with finger tips and then drizzle some extravirgin olive oil over all. Bake at 375°F for 30-45 minutes. When removed from the oven drizzle more extravirgin olive oil over the top and let cool. Keeps for up to two days and then if there is any leftover and dried, be made into pangratta.
I had no idea it would be so easy to make. There's nothing better than good foccacia. Mmmmm