Focaccia - Basic Herb Dough

In a skillet, heat the olive oil over medium heat, add the onion and garlic, and reduce heat

Let cook for 3 minutes

Add the herbs and black pepper

Cook for an additional minute, then transfer to a large bowl

Add 1 cup of warm water, milk, salt, and sugar. Reserve

In another bowl, dissolve the yeast in the remaining warm water with a pinch of sugar

Add the mixture of onion and flour (1 cup at a time) until the dough becomes consistent for kneading

Place the dough on a floured surface and knead, adding more flour as needed, until the dough is smooth and elastic

Make a ball with the dough and test its elasticity by inserting your fingers: it should sink and then return to normal

Generously grease a large bowl with olive oil and transfer the dough

Turn the dough over so that it is evenly coated

Cover the bowl with plastic wrap, then a towel

Reserve in a dry place and let rise for 2 hours or until doubled in volume

Reduce the dough and re-cover the bowl

Let rise for an additional hour

Brush with olive oil a baking sheet of 32.5 x 42.5 cm and dust with fubá

Turn the baking sheet to remove excess dough

Reduce the dough and turn it over onto a floured surface, spreading it evenly, forming a rectangle the size of the baking sheet

Transfer the dough to the baking sheet and let rise for an additional hour

Preheat the oven to 200°C (hot)

With your fingers, make holes in the dough

Brush with olive oil and dust with coarse salt

Put it in the oven and bake for 30 minutes or until the edges are golden brown and crispy

Remove from the oven and let cool

Remove from the mold and cut with a serrated knife

332 calories per piece