Homemade Focaccia- Rosemary/Scallion and Red Onion/Green Olive

I'd like to continue with my David Tanis kick please. About 2 weeks ago we had our friends over for dinner and I wanted to try and re-create some local restaurant dishes. The Sicilian Tuna sandwich on Focaccia at Frankies Spuntino is just super tasty and its a favorite of mine and my husbands. I was feeling adventurous not ever making my own Focaccia and its actually a lot easier then I thought.

Having a friend with a strong aversion to rosemary, I did half rosemary/scallion and the other half with sliced red onion and green picholine olives.

Focaccia
adapted from David Tanis (heart of the artichoke and other kitchen journeys 2010)

1 1/2 cups warm water
1 tablespoon yeast
3 cups all purpose flour (plus extra for board)
2 teaspoons fine sea salt
1/2 cup olive oil
1/4 cup scallions- chopped
1/2 tablespoon rosemary- chopped
1/4 cup sliced red onion
1/4 cup chopped olives (green or black will both work great)
 Coarse salt for sprinkling

Put the 1/2 cup of warm water in a bowl, add yeast and 3 tablespoons of the flour and let sit until it starts to bubble (about 5-10 minutes)

Add the remaining 1 cup of water, the rest of the flour, the salt and olive oil. Stir together with a wooden spoon until it just starts to come togehter.- It will be super sticky. Sprinkle the dough with a little more flour and knead in the bowl for a few turns. Then remove from bowl and knead a few times on a floured bowl.

Put dough into a large well oiled bowl and cover with plastic wrap and let sit in the fridge for a few hours if possible (or overnight). Then remove dough and pat it into a very generously oiled baking sheet (the standard 9x13 works fine). Give it a little time to work itself into shape- gently pushing it into the corners.

Now cover the baking sheet with plastic wrap and leave in a warm spot for about an hour.

Preheat oven to 400 degrees. Sprinkle top of dough with Rosemary, Scallions, Onions and Olives or whatever you decide on and drizzle with a little olive oil. Then make little dimples along the top of the dough in an order (about 6-8 dimples across and make little rows over the entire bread with your finger)

Sprinkle with coarse sea salt and bake for about 30 minutes until its lightly browned at the top and the bottom seems like its done.

Delicious.

For the tuna sandwich, slice bread in half, spread mayo on each side, add sliced red onion, arugula, thinly sliced tomato and a good quality tuna in oil ( I use Tonno Genova Solid Light Tuna in Oil) Enjoy!