FOCCACIA AL SALVIO E CIPOLLE
(Randall County 4H)

1 package (2 1/2 tsp.) active dry yeast
1 cup warm water (108-110 degrees)
5 tbsp. olive oil
1 1/2 tsp. salt
2 3/4 to 3 cups unbleached flour
1 tsp. minced fresh sage leaves or 1 1/2 tsp. dried
1 onion, thinly sliced

In a bowl, proof the yeast with 1/4 cup of warm water for 5 minutes or until foamy. In another bowl, combine the remaining water with 3 tablespoons of the olive oil and the salt. In a food processor, combine 2 3/4 cups flour and half of the sage leaves. With the motor running, add the olive oil mixture and the proofed yeast in a stream through the feed tube, and process for 20 seconds, or until combined well. Gradually add portions of the remaining 1/4 cup flour, until mixture forms a ball. Knead the dough by processing it for 20 seconds. Put dough in an oiled bowl and turn it to coat with oil. Cover the dough with plastic wrap and a towel, and let rise in a warm place for 45 minutes, or until doubled in bulk.

While dough is rising, in a skillet over medium heat, cook the onion in 1 tablespoon of the remaining olive oil, stirring occasionally, for 5 minutes. Preheat oven to 450 degrees. On a floured surface, punch down the dough and roll it into a 1/4 inch thick round. Transfer the round to an oiled heavy baking sheet or a pizza pan, and brush it with the remaining olive oil. Using fingertips, make impressions in the dough about 1 inch apart. Let dough rise for 20 minutes. Spread the cooked onions and the remaining sage leaves over the dough. Bake the focaccia in the lower third of the oven for 20 minutes or until it is golden brown.
Yield: 20 servings.