Onion Focaccia

• 3-1/2 to 4 cups all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 3/4 cup water
• 3/4 cup chicken broth
• 1/4 cup plus 2 tablespoons butter, divided
• 2 teaspoons dried minced onion
• 1 medium red onion, sliced
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 2 teaspoons canola oil

1. In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water, broth, 1/4 cup butter and dried minced onion to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 10 minutes. Meanwhile, in a large skillet, saute the red onion, garlic and pepper in remaining butter until onion is tender. Shape dough into a 12-in. circle; place on a greased
4. . Brush with oil. Top with onion mixture, pressing down lightly.
5. Bake at 375u0b0 for 30-35 minutes or until golden brown. Cut into wedges; serve warm.

allpurpose, active dry yeast, sugar, salt, water, chicken broth, butter, onion, red onion, garlic, pepper, canola oil

Taken from www.tasteofhome.com/recipes/onion-focaccia/ (may not work)