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" Recipe courtesy of Lidia Matticchio Bastianich ONION-TOMATO FOCACCIA Focaccia d&amp;#039;Altamura MAKES A LARGE ROUND FOCACCIA, SERVING 10 OR MORE 2 packets active dry yeast 1/4 cup warm water 5 1/2cups all-purpose flour, plus more for handling the dough 2 teaspoons salt 2 cups warm water, or as needed 1 tablespoon extra-virgin olive oil for the bread bowl FOR THE TOPPING 1 large onion, peeled, halved, and thinly sliced (about 2 cups slices) 2 cups ripe cherry or grape tomatoes, cut in half  1/2cup extra-virgin olive oil, or as needed 1 teaspoon coarse sea salt or kosher salt, or as needed 1/2 teaspoon dried oregano 1. To make the dough, dissolve the yeast in G cup warm water and let it sit for several minutes, until it begins to bubble. Put the flour and salt in the food-processor bowl. 2. Stir together the active yeast and 2 cups lukewarm water in a spouted measuring cup. With the processor running continuously, blend the flour and salt briefly, then pour in all the liquid through the feed tube and process for about 30 seconds. A soft, moist dough should gather on the blade, with some sticking to the sides of the bowl. If it&amp;#039;s very sticky and hasn&amp;#039;t come off the sides at all, incorporate more flour, a tablespoon or two at a time, to stiffen the dough and bring it together. If the dough is dry, process in more water in small amounts.  3. Turn out the dough onto a lightly floured surface, scraping the bowl and blade clean. Knead by hand for a minute, using as little flour as possible, until the dough forms a smooth round, still soft and a bit sticky. Coat a big bowl with the tablespoon of olive oil, drop in the dough, and turn it to oil it all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour. 4. While the dough is rising, toss together the sliced onion, cherry tomato halves, 4 tablespoons of the olive oil, and H teaspoon salt in a small bowl, and let them marinate. 5. Coat the baking dish or pan, bottom and sides, with 2 tablespoons or more olive oil. Deflate the risen dough and lay it in the pan. Gently press and stretch it into an evenly flat round that fills the pan. If the dough is resistant, let it relax for a few minutes before stretching it again. 6. Lift the marinated onion and tomatoes out of the bowl with a slotted spoon, draining off the juices. Scatter the vegetables all over the focaccia, and lightly press in with your fingertips, creating dimples in the soft dough. Finally, drizzle the marinating oil over the top. 7. Let the focaccia rise, uncovered, for about 20 minutes. Set a baking stone, if you have one, on a center oven rack and heat to 425\u00B0. Just before baking, gently dimple the dough again with your fingertips, and sprinkle another H teaspoon coarse salt all over. 8. Bake the focaccia for about 20 minutes, rotate the pan back to front for even cooking, and bake another 10 to 15 minutes, or even longer, until the bread is golden brown and the onions and tomatoes are nicely caramelized. 9. Remove the pan, drizzle another tablespoon or two of olive oil over the focaccia, and crumble the dried oregano, scattering it on top. Let the focaccia cool for at least 15 minutes before slicing. Serve it warm or at room temperature. DEVON MAKES THE FOCACCIA  A home run here. This is a great, easy to make, not messy- to-clean-up-after recipe for bread dough. You&amp;#039;ll love being able to use it when good bread isn&amp;#039;t available\u2014a Wonder bread\u2013infused vacation on the coast of Maine comes to mind. Simply whip up this dough, top it with whatever you&amp;#039;re in the mood for, and serve it warm from the oven. You make the dough in a food processor. The flour filled mine to the very top, and I was dubious about whether there was enough room for the two cups of water. But within seconds the whole thing had formed a very malleable dough and was ready for quick kneading. The tomato and onion topping was very tasty, but so was a topping I made with saut\u00E9ed onions and dried thyme. For that matter, when you have focaccia this good, a topping of nothing more than coarse salt and a drizzle of olive oil is wonderful.  I had a little trouble timing this to come out of the oven for dinner. The first time I made it, we all had a snack at 10 P.M. I would advise leaving 2H hours from start to finish. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a566/onion-tomato-focaccia-recipe/>