- In a large mixing bowl, combine 1-1/2 cups of the all-purpose flour, the yeast, Italian seasoning, and the 1 teaspoon salt. Add the water and 2 tablespoons olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour and as much of the remaining all-purpose flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double (45 to 60 minutes).
- Punch dough down. Coat the inside of a large resealable plastic bag with cooking spray. Place dough inside; seal bag, allowing room for dough to rise. Chill for 16 to 24 hours.
- Remove dough from bag. Place dough on a greased large baking sheet. Gently pull and stretch dough into a 15x8-inch rectangle, being careful not to overwork dough. Lightly coat dough with cooking spray. Cover dough loosely with plastic wrap; let rise in a warm place until nearly double (about 45 minutes).
- Meanwhile, in a medium skillet, heat 2 tablespoons olive oil. Add onion; cover and cook over medium-low heat for 10 minutes, stirring frequently. Uncover; stir in brown sugar and the 1/4 teaspoon salt. Cook and stir over medium-high heat for 4 minutes. Set aside.
- Preheat oven to 450 degrees F. Using the tips of your fingers, press deep indentations into the surface of the dough every 1-1/2 to 2 inches. Cover dough and let rest for 10 minutes.
- Bake about 15 minutes or until top is light golden brown. Remove from oven; spread onion mixture over surface. Dot sage leaves randomly on top, pressing them gently into focaccia. Bake for 4 to 5 minutes more or until focaccia is golden brown. Cut into wedges or rectangles. Serve warm. Makes 16 to 24 servings.
From the Test Kitchen
Prepare steps 1 through 3 as directed. Punch dough down and remove from bag. Form dough into a ball; place on a work surface lightly dusted with flour. Cover dough and let rest 10 minutes. Roll dough into a 15x8-inch rectangle. Using a sharp knife, cut dough into 30 strips. Using your hands, roll each strip into a 12-inch stick. Place sticks on 2 large greased baking sheets. Cover with plastic wrap; let rise in warm place until double in size (about 30 minutes). Meanwhile, preheat oven to 450 degrees F. Uncover dough. Bake for 12 to 15 minutes. Cool on wire rack. Makes 30 breadsticks.
Prepare and bake focaccia as directed; cool. Cut into wedges or rectangles. Place focaccia in an airtight container and freeze for up to 3 months. Thaw focaccia, covered, at room temperature. Wrap focaccia in foil and bake in a 300 degrees F oven about 15 minutes or until heated through.
Nutrition Facts (Onion-Sage Focaccia)
- Per serving:
- 118 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 184 mg sodium ,
- 18 g carb. ,
- 1 g fiber ,
- 3 g pro.