Herbed Focaccia

Directions

Sponge: Butter a 4 quart mixing bowl.

Brush 12×7 ½×2 inch baking dish with olive oil.

In a small bowl, combine ¼ cup warm water and pinch sugar.

Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles.

While yeast is dissolving, in a small skillet sauté chopped onion in 1½ tablespoons hot olive oil over medium heat until soft.

Stir in basil, ½ tablespoons thyme, 1 teaspoon rosemary, sage, and freshly ground pepper to taste.

Cook, stirring gently, 1 minute. Pour into buttered bowl.

Stir in warm milk, ½ cup + 2 tablespoons water, ½ tablespoons sugar, and dissolved yeast.

Add 2 cups flour. Beat at high speed for 3 minutes. Stir in olives.

Cover and let rise in warm place until doubled, about 30 minutes.

Dough: Brush a 4 quart bowl with olive oil.

Stir ½ tablespoons salt into bread mixture.

Stir in enough of the remaining flour with a wooden spoon until dough forms a ball.

Turn dough out on a well-floured surface.

Knead until smooth and elastic, about 8 to 10 minutes, adding enough of the remaining flour to keep dough from sticking.

Place dough in oiled bowl, turning once to oil surface.

Cover and let rise in a warm place until double, about 45 minutes.

Topping: While dough is rising, in a small skillet, sauté onion strips in 1½ tablespoons hot olive oil over medium heat until soft.

Add 1 teaspoon thyme, 1 teaspoon rosemary, and freshly ground pepper to taste.

Cook, stirring gently, for 1 minute.

Remove from heat and set aside.

Assembly: Sprinkle 2 tablespoons of the cornmeal in baking dish, tilting to coat.

Do not shake out excess cornmeal. Turn dough into center of baking dish.

Sprinkle remaining cornmeal evenly over dough.

Gently push dough out from center towards sides and ends of dish, pulling carefully at ends of dough to fill all corners of baking dish.

Dough should fill dish evenly.

Using a brush, dab top of dough with olive oil.

Lightly prick the dough at 1 inch intervals with a fork.

Spoon topping over dough, spreading to within 1 inch of edge of dough.

Sprinkle with freshly ground pepper and coarse salt.

Let rise, uncovered, in a warm place until double, about 45 minutes.

Preheat oven to 425℉ (220℃).

Bake for 30 minutes.

Run knife around edge of dish to loosen bread.

Using 2 spatulas, remove from dish. Cool on rack.

Cut in squares to serve.