To make the dough by hand, in a large bowl, dissolve yeast in warm water (110° to 115°). Stir in oil, chipotle pepper, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Proceed with recipe as written.
Ingredients
- 1 cup water (70° to 80°)
- 2 tablespoons olive oil
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon chopped chipotle pepper in adobo sauce
- 1-1/2 teaspoons active dry yeast
- topping:
- 6 garlic cloves, peeled
- 1/4 teaspoon plus 7 tablespoons olive oil, divided
- 2 large onions, cut into 1/4-inch slices
- 2 tablespoons chopped chipotle peppers in adobo sauce
- 1/4 teaspoon salt
- chopped chives, optional
Instruction
- In bread machine pan, place first 6 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed).
- When cycle is completed, turn out dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes.
- Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash garlic.
- Roll out dough into a 12x10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes.
- With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned.
- Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough.
- Bake until golden brown, 10-15 minutes longer. If desired, top with chives. Cut into serving portions; serve focaccia warm.
