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1
Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
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2
Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
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3
Preheat the oven to 425 degrees.
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4
Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
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5
Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
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6
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
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7
With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
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8
Place dough on the prepared cookie sheet.
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9
Saute the onions in 2 tablespoons olive oil until soft, but not browned.
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10
Mix in minced garlic.
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11
Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
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Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
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13
Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
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14
Set dough aside for 20 minutes to rest.
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15
Place the focaccia on the center rack of the oven.
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16
Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
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Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
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18
Cut into wedges and serve warm.
