Focaccia
 
2¾ to 3 cups all-purpose flour
1 package active dry yeast
½ tsp salt
1 cup milk
2 tbsps unsalted butter		 3 tbsps olive oil
1 1arge Spanish onion, halved 
    and thinly sliced crosswise
1 1arge clove garlic, crushed		 ¼ cup packed fresh basil 
    leaves, thinly sliced
1 tbsp chopped fresh oregano ¼ tsp coarse black pepper
 
1.  Grease 9 x 13-inch baking dish. Stir together 1 cup flour, yeast and salt in a large bowl.

2. Heat milk and butter in small saucepan until bubbles appear around edge
of pan and butter has melted. Cool to lukewarm. Gradually beat milk mixture
into flour mixture until blended. 

3.  Beat in ¾ cup flour to make thick batter. Stir in 1 more cup flour with wooden spoon to make soft dough. Transfer dough to floured work surface. Knead until smooth and elastic, 5
to 10 minutes, adding more flour as needed to prevent sticking. 

4.  Shape into ball. Place in greased bowl; turn to coat. Cover bowl with towel. Let rise
in warm place until doubled in bulk, about 1 hour. 

5.  Punch dough down. Roll dough out on floured surface with floured rolling pin into 
9 x 13-inch rectangle. Place in baking dish; push dough up into corners of pan slightly. Cover dish with towel. Let rise in warm place for another hour.

6.  Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and garlic; sauté until soft and lightly browned, 5 to 7 minutes. Preheat oven to hot 200oC (400oF).

7.  With finger, make indentations over surface of dough, pressing almost to the bottom of the baking dish. Scatter onion mixture evenly over dough. Sprinkle with basil, oregano and pepper. Drizzle with remaining 1 tablespoon oil.

8.  Bake  for 25 to 30 minutes or until lightly browned. Cut crosswide into 12 strips. Serve while still warm.

Serves 12 persons.