Liguria prides itself on the high quality of its olive oil, and this bread is the ideal vehicle for flaunting one of the region’s best assets. Oil is not only a key component to making the bread but it’s also meant to be the star accompaniment: pour a few tablespoons of the best oil you can find in a shallot bowl with a pinch of coarse salt, bathe the focaccia in it, and you’ll immediately relax into a glorious oil-induced daze.
Yield: 1 loaf
Mix yeast, sugar, and water in a bowl and allow to stand at room temperature for 10 minutes.
In the bowl of an electric mixer fitted with a dough hook, add flour, salt, marjoram, ½ cup of oil, and yeast mixture and turn on low. After about 30 seconds, when dough has formed, turn mixer to medium and knead for 4 minutes. Dust work surface with flour, remove dough from bowl, and knead an addition minute until it is smooth and not too sticky.
Oil a medium bowl and place dough in it. Flip dough around so all sides are coated with oil and cover with saran wrap. Let dough stand for 90 minutes, until dough has doubled in size.
Use remaining ¼ cup of oil to coat a jelly roll pan. Dump dough into pan; knead and form it so it expands to shape of pan. (The dough should have finger marks and several rips throughout.) Allow the dough to sit at room temperature an additional 60 minutes.
Preheat oven to 425˚ F. Add onion evenly on top of dough and season with a pinch of salt. Brush with 1 tablespoon oil. Bake 25 minutes, until golden brown. Serve warm or at room temperature.
