Onion Focaccia
Elevate your bread game with this irresistible Onion Focaccia recipe, a perfect fusion of pillowy dough, sweet caramelized onions, and fragrant rosemary. This Italian-inspired delight features a golden crust dimpled with olive oil and enhanced by the crunch of coarse sea salt, offering the ultimate contrast of textures. The dough, enriched with olive oil and carefully kneaded for a silky finish, rises to perfection before being topped with slow-cooked onions that add a rich, savory-sweet layer of flavor. Perfect as an appetizer, side dish, or even a stand-alone snack, this Onion Focaccia is easy to make and ideal for sharing. Whether served warm out of the oven or at room temperature, it's guaranteed to become a crowd-pleasing favorite. Keywords: onion focaccia recipe, homemade focaccia, Italian bread, caramelized onion focaccia, easy focaccia recipe.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 350 ml Warm water
- 2.25 tsp Active dry yeast
- 1 tsp Sugar
- 1.5 tsp Salt
- 80 ml Olive oil
- 2 large Yellow onion
- 1 tsp Fresh rosemary
- 1 tbsp Coarse sea salt
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
In a large mixing bowl, combine the flour and salt. Make a well in the center, and pour in the frothy yeast mixture and 60 ml of olive oil. Mix until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1-2 hours, or until doubled in size.
While the dough is rising, prepare the onions. Slice the onions thinly. Heat 20 ml of olive oil in a skillet over medium heat and sauté the onions until they are soft and caramelized, about 15 minutes. Set aside to cool.
Preheat your oven to 220°C (430°F). Grease a 9x13-inch baking tray with olive oil.
Once the dough has risen, punch it down and transfer it to the prepared baking tray. Stretch the dough gently to fit the tray, then use your fingertips to dimple the surface evenly.
Drizzle a bit of olive oil over the dough. Spread the caramelized onions evenly over the top. Sprinkle with fresh rosemary and coarse sea salt.
Let the dough rest for another 15-20 minutes to puff up slightly.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove the focaccia from the oven and let it cool slightly before slicing and serving. Enjoy it warm or at room temperature!
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9385 mg | 408% | |
| Total Carbohydrate | 416.9 g | 152% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 18.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1120 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.
