Description
Rosemary Focaccia with Onions is a delightful, aromatic bread that combines the earthy flavors of fresh rosemary with sweet caramelized onions. With its golden crust and soft, pillowy texture, this focaccia is perfect for any occasion—whether as a side dish, appetizer, or a comforting snack. Easy to prepare, it’s sure to impress your family and friends with its rich flavor and inviting aroma.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup warm water (110°F/43°C)
- 2 tsp active dry yeast
- 2 tbsp olive oil
- 3 sprigs fresh rosemary (chopped)
- 1 medium sweet onion (thinly sliced)
- 1 tsp salt
Instructions
- In a large bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until frothy.
- Add olive oil, salt, and half of the flour to the yeast mixture. Stir until combined, then gradually add the remaining flour until a soft dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (about 1 hour).
- While the dough rises, sauté the sliced onions in olive oil over medium heat until soft and golden (about 10 minutes).
- Once risen, punch down the dough gently, transfer to an oiled baking sheet, shape as desired, dimple the surface with fingers, sprinkle with chopped rosemary and sautéed onions. Let it rest for another 20 minutes.
- Preheat oven to 425°F (220°C) and bake for about 25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - For added flavor, substitute rosemary with thyme or add olives for a Mediterranean twist. - Consider topping with cheese or cherry tomatoes for variety. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.