Focaccia with Roasted Shallots and Garlic

Ingredients:

Dough:

1/4 cup extra virgin olive oil
3 sprigs of fresh rosemary
1 cup warm water
1 package (1/4 ounce) active dry yeast
2 1/2 cups unbleached flour
1 tsp. kosher salt

Roasted Shallots and Garlic Toppings:
2 tbsp. extra virgin olive oil
2 heads garlic, separated & peeled, about 30 cloves
7 small shallots, separated & peeled. about 14 pieces
1 tbsp. sugar
1/4 dry white white
1/2 cup chicken broth
Salt and pepper to taste

Directions:

1-In a small saucepan heat the rosemary sprigs with olive oil. Cook for half an hour. Discard the rosemary sprigs.

2-Combine water and yeast in the bowl of a standing mixture. Add flour, rosemary oil and salt. Using paddle attachment mix the dough until it starts to pull together. Change to the dough hook and run the machine for 3 minutes. Transfer to a floured work surface and knead the dough for 5 minutes until it is smooth and elastic. Shape into a ball. Place in an oiled bowl, covered with plastic wrap and keep in a warm area. Let rise for one hour or until double in size.

3-While the dough is rising, start the topping. Heat a large skillet; add olive oil and saute shallots and garlic over medium heat. Cook for 10 minutes. Add sugar and cook for 3 minutes. Add broth and wine and cook for 30 minutes or until the liquid is mostly evaporated. Season with salt and pepper and set aside.

4-Preheat oven to 450 degrees, placing a pizza stone on the bottom shelf.

5-On a lightly floured surface roll dough to make a 9" circle. Transfer to a floured peel and spread the shallots and garlic on top, pressing them lightly into the dough. Sprinkle with salt. Rest dough for 15 minutes. Place focaccia on pizza stone and bake for 15 minutes.