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1
Place all dough ingredients except cooked onion in the machine, program for knead and first rise.
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2
Press start.
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3
Strain onions and return liquid.
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4
At end of final knead, add the onion (without liquid) to the machine.
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5
Restart and knead only until the onion is roughly mixed in.
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6
The dough will be wet and onion will remain in clumps, sticking out of the dough.
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7
Turn the dough out on a well-floured board and knead briefly by hand to form a ball.
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8
Oil a pizza pan or baking sheet.
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9
Place the dough on the prepared pan and pat into a 12 inch disk.
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10
Coat the top of the dough with the onion juices.
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11
Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in the refrigerator overnight.
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12
A long cold rise in the refrigerator will result in a more flavorful bread with a heartier interior.
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13
Preheat the oven to 450?F.
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14
with the rack in the center position.
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15
Just before baking the dough, use your fingertips to gently make indentations in the surface.
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16
Drizzle on the oil and then sprinkle with salt and pepper.
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17
Bake for 10 minutes, then reduce to oven to 350?F.
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18
and bake for another 12 to 15 minutes, or until the focaccia is golden brown.
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19
Serve hot or at room temperature.
