- 3 cups plain flour
- 2 tsp active dry yeast
- 1 tsp sugar
- 4 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic, crushed
Mix the sugar, salt and yeast in 1¼ cup lukewarm water and let them sit for 5m. Meanwhile take the flour in a mixing bowl and add the foaming yeast, mix everything well, it will be sticky at this point. Transfer them to lightly floured surface and knead for a while until you get a soft dough.
Coat a deep bowl with olive oil and add the soft dough. Brush with more oil, cover and let it rise for 1 hour in a warm place.
Put the dough in a round baking pan. Mix both the dry basil leaves with 1 tsp of olive oil and keep aside.
Apply a few drops of oil to the baking pan and press the dough to flatten them. Let sit for 1 hour.
Meanwhile heat 1 tsp of oil and sauté chopped onion and crushed garlic together until translucent. Keep aside.
Oven at 245°C.
The dough will again rise and double in size. Press the dough with your fingertips and drizzle some oil. Spread the onion and garlic pieces over the dough. Place the baking pan in middle rack. Bake for 15m or until slightly brown.
From http://priyaeasyntastyrecipes.blogspot.co.uk/2009/02/onion-focaccia-and-some-awards.html