Focaccia with Onions Rosemary and Feta Cheese
Elevate your bread game with this irresistible Focaccia with Onions, Rosemary, and Feta Cheese! This Italian-inspired recipe combines the pillowy texture of freshly baked focaccia with the savory richness of caramelized onions, the aromatic charm of fresh rosemary, and the salty tang of crumbled feta. Perfectly golden and infused with olive oil, this bread is as visually stunning as it is flavorful. Whether served as a side dish, an appetizer, or the star of a brunch spread, each bite delivers a symphony of textures and tastes. With just 25 minutes of prep time and straightforward steps, this gourmet-style bread is surprisingly easy to make. It's a must-try for bread lovers and anyone seeking to impress with homemade Italian flair.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Water
- 60 ml Olive oil
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 7 grams Active dry yeast
- 2 medium Onions
- 2 tablespoons Fresh rosemary
- 100 grams Feta cheese
- 2 tablespoons Extra olive oil (for drizzling)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Mix well to combine.
In a separate bowl, dissolve the active dry yeast in warm water (about 38°C). Let it sit for 5-10 minutes until frothy.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix 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 cloth, and let it rise for 1-1.5 hours or until doubled in size.
While the dough is rising, thinly slice the onions and sauté them in a pan with 1 tablespoon of olive oil over medium heat. Cook until they are golden and caramelized, about 10 minutes. Set aside to cool.
Preheat the oven to 220°C (430°F) and grease a large baking pan with olive oil.
Once the dough has risen, punch it down and transfer it to the prepared baking pan. Stretch and press the dough evenly across the pan, forming small dimples on the surface with your fingertips.
Drizzle 2 tablespoons of olive oil over the top of the dough. Scatter the caramelized onions, rosemary, and crumbled feta cheese evenly across the surface.
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove from the oven and allow to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 419.9 g | 153% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 26.4 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 626 mg | 48% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1125 mg | 24% | |
*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.
