Herbed Onion Focaccia
Fluffy, golden, and bursting with flavor, this Herbed Onion Focaccia is a show-stopping twist on the classic Italian bread. With its perfectly crisp edges, pillow-soft interior, and a fragrant topping of caramelized onions, fresh rosemary, and thyme, this recipe will tantalize your taste buds from the very first bite. The dough, enriched with olive oil, is deeply dimpled to capture all the aromatic goodness of its herbaceous topping, while a sprinkle of flaky sea salt adds a satisfying crunch. Whether served as an appetizer, alongside soups and salads, or as the star of your bread basket, this homemade focaccia is surprisingly easy to make and impossible to resist. Perfect for bread enthusiasts seeking a rustic yet refined baking adventure, this recipe is sure to fill your kitchen with the delectable aroma of fresh-baked bread and herbs.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 ml Warm water (about 110°F/45°C)
- 8 grams Active dry yeast
- 1 teaspoon Granulated sugar
- 12 grams Salt
- 60 ml Olive oil
- 1 large Yellow onion, thinly sliced
- 2 tablespoons Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 teaspoon Flaky sea salt (for garnish)
- 30 ml Olive oil (for the topping)
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
While the dough is rising, prepare the onion topping. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10 minutes until soft and golden. Remove from heat and let cool.
Preheat the oven to 220°C (425°F). Lightly oil a 9x13-inch baking pan or line it with parchment paper.
Punch down the risen dough and transfer it to the prepared baking pan. Stretch and press the dough evenly to fill the pan. Use your fingers to create dimples across the surface of the dough.
Drizzle the dough with 30ml of olive oil, ensuring it gets into the dimples. Sprinkle the caramelized onions evenly across the top, followed by the chopped rosemary and thyme.
Top with a generous pinch of flaky sea salt and let the dough rise again for 20-30 minutes, uncovered.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and baked through.
Remove from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6691 mg | 291% | |
| Total Carbohydrate | 403.8 g | 147% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 11.7 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 931 mg | 20% | |
*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.
