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Fresh Rosemary Onion Focaccia Abm

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRESH ROSEMARY ONION FOCACCIA ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 6 Servings
 
  1 1/4 c  Water
    1/3 c  Olive Oil
    1/3 c  Rosemary Leaves
      2 ts Salt
      3 c  Flour
    1/2 c  Cornmeal
      1 tb Yeast
      1 lg Spanish Onions; cooked in
      2 tb Olive Oil

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      2 tb Olive Oil
           Coarse Salt
           Ground Pepper
 
  Place all dough ingredients except cooked onion in the machine,
  program for knead and first rise. Press start. Strain onions and
  return liquid. At end of final knead, add the onion (without liquid)
  to the machine. Restart and knead only until the onion is roughly
  mixed in. The dough will be wet and onion will remain in clumps,
  sticking out of the dough. Turn the dough out on a well-floured board
  and knead briefly by hand to form a ball. Oil a pizza pan or baking
  sheet. Place the dough on the prepared pan and pat into a 12" disk.
  Coat the top of the dough with the onion juices. Cover with plastic
  wrap and let it rise either at room temperature until doubled in
  bulk, or in the refrigerator overnight. A long cold rise in the
  refrigerator will result in a more flavorful bread with a heartier
  interior. Preheat the oven to 450oF. with the rack in the center
  position.
  
  Just before baking the dough, use your fingertips to gently make
  indentations in the surface. Drizzle on the oil and then sprinkle
  with salt and pepper. Bake for 10 minutes, then reduce to oven to
  350oF. and bake for another 12 to 15 minutes, or until the focaccia
  is golden brown. Serve hot or at room temperature.
  
  Source: Pizza Etc. From Your Bread Machine
 
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