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["In a large bowl, sprinkle the yeast over the warm water and stir
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well. When small bubbles start to form on the surface, after 5 minutes
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or so, add 1 cup of the flour and stir well. Let rest for 10
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minutes.", "Add another cup of the flour, the oil, rosemary, and salt, and stir
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until you have a shaggy mass. Turn out onto a well-floured work
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surface and sprinkle the dough with about a tablespoon of flour.
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Allow the dough to rest and absorb the flour for about 10 minutes.
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Wash the bowl, dry well, and lightly oil it.", "Using a spatula or a bench scraper, gently lift, fold, and press down
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the dough, then give it a quarter turn. Continue this gentle kneading
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until the dough is smooth and elastic, about twelve turns, adding
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as little additional flour as possible. This is a wet, sticky, dough.", "Place the dough in the bowl and turn to coat in the oil, then cover
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with a tea towel and let rise for an hour. (Or, for a tangier focaccia,
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place the covered bowl in the refrigerator for up to 2 days for a slow
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rise. Bring to room temperature before proceeding.)", "Heat the 2 tablespoons olive oil in a large saute pan over low heat.
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Add the onions and fennel, season with plenty of salt and pepper,
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and cook slowly until well browned and caramelized, 14 to 20 minutes.
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Remove from the heat.", "Preheat the oven to 450u00b0 F. Line a baking sheet with a piece of
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parchment. Brush the parchment with oil.", "Place the dough on the parchment-lined baking sheet and press
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out into a 14- by 10-inch rectangle. If the dough shrinks back and
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fights you, let it relax for 10 minutes, then press it out gently. It
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does not need to be perfect by any means. Dimple the focaccia all
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over with your fingertips (as though you were lightly playing the
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piano). Let rest for 20 minutes.", "Brush the focaccia lightly with olive oil. Using an offset spatula,
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spread the preserves to within 1/2 inch of the edges. Cover the
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preserves with the onions and fennel. Break up the cheese and dot
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it over the onions. Drizzle with olive oil and sprinkle with crunchy
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salt and pepper.", "Bake the focacccia until it is golden brown and the cheese is bubbly
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and toasty, 20 to 25 minutes; the internal temperature will register
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190u00b0 F.", "Serve warm or at room temperature."]
