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Rosemary Red Onion Focaccia

Breads

Main Ingredient: Flour
Prep Time: 10.5 hours
Cook Time: 25 minutes
Serves: 10-12
Recipe by: Lodge Cast Iron

Ingredients

Ingredients

Starter
½ cup water, room temperature
⅛ teaspoon dry yeast
1 cup all-purpose flour
Dough
2½ teaspoons active dry yeast
1 cup warm water
3½ cups all-purpose flour
1½ teaspoons salt
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
Toppings
Red onion, cut into ¼-inch thick rings
1 tablespoon fresh rosemary
2 teaspoons extra virgin olive oil
2 teaspoons flaky sea salt

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Main Ingredient: Flour
Prep Time: 10.5 hours
Cook Time: 25 minutes
Serves: 10-12
Recipe by: Lodge Cast Iron

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Starter

Mix starter ingredients together. Cover and let sit out overnight, 8 hours.

Dough & Toppings

Mix the starter with the dough ingredients in the bowl of a stand mixer. Once combined, knead for 5 minutes. Cover the dough and let rise for one hour.
Spray the baking pan with oil and add 2 tablespoons olive oil. With your fingers, press the dough into the pan stretching it to the corners. Cover for 1 hour.
Preheat the oven to 425 degrees F. Mix the topping ingredients, except the salt.
Drizzle the top of the dough with 2 tablespoons of olive oil.
Spread the toppings on the dough pressing the rings lightly onto the bread. Sprinkle with salt.
Bake for 20 minutes.
Allow to cool for 10 minutes before slicing.

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