Red Onion Garlic and Rosemary Focaccia
Indulge in the irresistible aroma and flavors of homemade Red Onion Garlic and Rosemary Focaccia, a golden, oven-baked treat crowned with caramelized red onions, fragrant garlic, and fresh rosemary. This classic Italian bread recipe combines a soft, fluffy crumb with a perfectly crisp, olive oil-laced crust, dotted with signature dimples that soak up every savory topping. With just 20 minutes of prep time, this focaccia is a delightful combination of simplicity and artisanal charm. Perfect as a side for soups, salads, or served on its own, this bread is finished with a sprinkle of coarse sea salt for added flavor and texture. Whether you’re a seasoned baker or a beginner, this recipe will guide you to bake a rustic loaf that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Warm water
- 60 ml Olive oil
- 2 teaspoons Sugar
- 2.5 teaspoons Salt
- 7 grams Dry active yeast
- 1 large Red onion
- 3 Garlic cloves
- 2 tablespoons Fresh rosemary
- 1 teaspoon Coarse sea salt
- 2 tablespoons Additional olive oil for topping
Instructions
In a large mixing bowl, combine the warm water, sugar, and dry active yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.
Add 3 tablespoons of olive oil, salt, and half of the flour to the bowl. Mix with a wooden spoon or hand mixer until combined.
Gradually add the remaining flour, a little at a time, and knead the dough by hand or with a dough hook attachment for about 8-10 minutes until it is smooth and elastic.
Lightly coat a large bowl with olive oil, place the dough inside, and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free environment for 1-2 hours, or until it doubles in size.
Preheat the oven to 200°C (400°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. Use your fingers to press and stretch the dough to fit the pan, creating dimples across the surface.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced red onion and minced garlic, stirring until softened and fragrant (about 3-4 minutes). Remove from heat.
Scatter the sautéed onion and garlic mixture evenly over the dough. Sprinkle the fresh rosemary and coarse sea salt on top.
Drizzle the additional 2 tablespoons of olive oil over the toppings, ensuring the surface is well-coated.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Remove from the oven and allow to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6824 mg | 297% | |
| Total Carbohydrate | 424.6 g | 154% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 15.9 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 853 mg | 18% | |
*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.
