Garlic Red Onion Focaccia Bread

Prep: 30 mins + rising time | Cook Time: 20 mins | Course: Baked Goods | Serves: 18 

Fragrant and tender fresh rosemary, oregano, red onion, and garlic focaccia topped generously with flaky sea salt. Inspired by Bee Yinn Low at Rasa Malaysia https://rasamalaysia.com/focaccia-bread/ 

1 ½ cups warm water

3 Tbsp olive oil, divided 

1 ¼ tsp salt 

3 ½ cups flour 

1 Tbsp yeast

Toppings: 

2 Tbsp olive oil

1 Tbsp flaky sea salt

12 cloves garlic, minced 

1 Tbsp fresh rosemary, chopped 

1 Tbsp fresh oregano, chopped

½ red onion, sliced thin

In a stand mixer, layer water, 2 tablespoons of olive oil, salt, flour, and yeast together. Mix on medium speed with the paddle attachment for 3 minutes. Scrape the dough down from the sides of the bowl into a ball. Cover the bowl with plastic wrap and allow to the dough to proof in a warm and draft free area for about 1 hour. Spread the remaining tablespoon of oil in a 9.13 baking dish and set to one side. When the dough has finished proofing and is about doubled in size, scrape the dough into the prepared dish and stretch it to fit into the corners with your fingertips, creating lots of dimples all over. In a small bowl, mix the olive oil, salt, and garlic together. Sprinkle the garlic salt mixture all over the dough.

Sprinkle the fresh rosemary, oregano, and red onion slices on top. Cover with plastic wrap and allow to rise for about 30 minutes. Preheat the oven to 425*after 15 minutes into the second rise. Bake for 20 minutes, until golden in color.