Herbed Onion Focaccia Bread

This is a recipe I often make for company, as it's very fast, pretty much fool-proof, and everyone seems to like it. Goes great with any kind of soup, and is hearty and filling - nice when serving a crowd! I usually make it ahead of time, then slice and butter it, warming it up in the oven and placing it in a basket under a cloth just before serving.

A recent guest requested the recipe - so here you go, Jessica! Enjoy. :)


Herbed Onion Focaccia Bread

2 c. warm water (I just turn the faucet on hot and let it warm up a bit)
4 tsp. active dry yeast
2 Tb. sugar
1/4 c. finely chopped onion (or a couple tsp. dried, minced onion if you're in a hurry)
3 tsp. salt
2 Tb. grated parmesan cheese
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dill weed
1 tsp. rosemary (optional)
5 c. flour (I use 2 c. whole wheat and the rest unbleached white flour)

Dissolve yeast in water with sugar for 5-10 minutes. Add rest of ingredients and mix thoroughly until dough forms a ball and is no longer sticky (add a little more flour if needed).

Knead lightly. Divide dough in half and form into two ovals on a greased baking sheet.

Topping:
1+ Tb. olive oil
1 tsp. dried parsley flakes
1 tsp. grated Parmesan cheese
1/2 tsp. salt

With a pastry brush, spread olive oil on top of loaves, then sprinkle with rest of topping. Let rise till doubled - about 45 minutes. Bake at 400 degrees for 18-20 minutes, until loaves are golden brown.