Rosemary and Red Onion Focaccia
Elevate your baking game with this irresistible Rosemary and Red Onion Focaccia, a timeless Italian bread perfect for any occasion. Boasting a soft, airy crumb and a golden, dimpled crust, this focaccia is infused with the earthy aroma of fresh rosemary and the delicate sweetness of red onion. A drizzle of extra-virgin olive oil before baking ensures rich flavor and a perfectly crisp exterior, while a sprinkle of coarse sea salt adds a satisfying crunch. This recipe is surprisingly simple, combining pantry staples like all-purpose flour, yeast, and sugar with fresh herbs and aromatics for a showstopper worthy of dinner parties, casual gatherings, or an indulgent snack. Serve it warm with olive oil for dipping, as a sandwich base, or alongside your favorite soups and salads for a bakery-quality treat made right in your own kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 7 grams Active dry yeast
- 2 teaspoons Sugar
- 2 teaspoons Salt
- 100 milliliters Extra-virgin olive oil
- 4 sprigs Fresh rosemary
- 1 large Red onion
- 1 tablespoon Coarse sea salt
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for about 10 minutes, or until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and 3 tablespoons of olive oil.
Mix the ingredients together until a rough dough forms. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise for 1-1.5 hours, or until it has doubled in size.
Meanwhile, slice the red onion into thin rings. Strip the rosemary leaves from their stems.
Preheat the oven to 220°C (430°F). Lightly oil a 9x13-inch baking dish or a large rimmed baking sheet.
Transfer the risen dough to the prepared baking dish. Use your fingers to press and stretch the dough into an even layer across the dish.
Drizzle the remaining olive oil across the surface of the dough, spreading it evenly. Use your fingers to dimple the surface of the dough across its entirety.
Distribute the red onion slices and rosemary leaves evenly across the top of the dough. Sprinkle with coarse sea salt.
Let the dough rest for an additional 20 minutes to puff up slightly.
Bake in the preheated oven for 20-25 minutes or until golden brown and crisp on the edges.
Remove the focaccia from the oven and let it cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10560 mg | 459% | |
| Total Carbohydrate | 407.5 g | 148% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.8 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 908 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.
