Focaccia D Oliva Rosmarino E Cipolla
Experience the irresistible allure of *Focaccia d'Oliva Rosmarino e Cipolla*, a classic Italian flatbread elevated with the rustic flavors of fresh rosemary, caramelized red onion, and briny black olives. This homemade focaccia features a golden, olive oil-kissed crust with pillowy softness inside, made possible by a simple yeast dough that rises to perfection. Topped with a savory medley of aromatic herbs and hearty vegetables, this recipe is as visually stunning as it is delicious. Perfectly suited for sharing, it’s an excellent appetizer, side dish, or snack to serve warm or at room temperature. With minimal preparation and hearty Mediterranean ingredients, this focaccia is destined to be the centerpiece of your next meal. Keywords: Italian focaccia recipe, rosemary and olive focaccia, caramelized onion bread, homemade flatbread, Mediterranean appetizer.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water
- 60 milliliters Olive oil
- 7 grams Dry yeast
- 10 grams Salt
- 3 sprigs Fresh rosemary
- 1 medium Red onion
- 100 grams Pitted black olives
- 5 grams Sugar
Instructions
In a large mixing bowl, combine the warm water, dry yeast, and sugar. Let the mixture sit for 5 minutes until frothy.
Add the olive oil and salt to the yeast mixture, then gradually add the flour while mixing with a wooden spoon or your hands until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1-1.5 hours or until it has doubled in size.
While the dough is rising, thinly slice the red onion and sauté it in a small amount of olive oil over medium heat until caramelized, about 10 minutes. Set aside to cool.
Preheat your oven to 220°C (430°F). Lightly oil a 9x13-inch baking tray or pan.
Punch down the risen dough and transfer it to the prepared baking tray. Stretch the dough evenly to cover the tray, then use your fingertips to press dimples into the surface of the dough.
Drizzle olive oil over the dough, ensuring it gets into the dimples, and sprinkle it with fresh rosemary leaves, caramelized onions, and pitted black olives.
Let the dough rest for another 20 minutes to rise slightly before baking.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges.
Allow the focaccia to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 408.8 g | 149% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 11.6 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 64.4 mg | 358% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
