Focaccia

• 2 3/4 cups all purpose flour divided
• 1 package (1/4 ounce) Fleischmann's brand active dry yeast
• 1 teaspoon salt
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon sugar
• 2 teaspoons solid white vegetable shortening
• 1 cup tepid water, 120 degrees
• 2 teaspoons olive oil for sauteeing, extra for drizzling on top
• 1 small onion, thin sliced
• olive oil, salt and pepper to taste

1. In a large bowl, mix 2 1/2 cups flour, yeast, salt and rosemary. In a small bowl mix sugar, shortening and water. Add sugar/water mixture to flour mixture. Add remaining 1/4 cup flour. Stir mixture until dough pulls away from sides of bowl. Transfer onto cool dry surface and knead about 8 to 10 minutes. If dough is sticky, add flour in small amounts as needed. Place dough in oil bowl, cover with towel and let rise at least 1 1/2 hours in draft free place. Dough should double in volume.
2. Grease 9 inch cake pan and press dough into pan. Set a side.
3. To prepare topping, saute rosemary and onion in oil about 10 minutes at low to moderate heat. If more liquid is needed, use a little water and cook until dry. Spread onion/rosemary mixture on dough and drizzle with olive oil, salt and pepper to taste. Bake in preheated oven at 350 degrees for 20 to 25 minutes or until golden.

flour, active dry yeast, salt, rosemary, sugar, solid white vegetable shortening, tepid water, olive oil, onion, olive oil

Taken from www.epicurious.com/recipes/member/views/focaccia-50011829 (may not work)