Irresistible Rosemary Focaccia with Onions Recipe

There’s something magical about the aroma of freshly baked bread wafting through your kitchen, isn’t there? Picture this: a golden-brown Rosemary Focaccia with Onions, bubbling with olive oil and sprinkled with aromatic herbs. It’s the kind of bread that could make even the most stoic of guests weep tears of joy as they take that first bite. The crispy crust gives way to a soft, pillowy interior, and those caramelized onions? They add a sweetness that dances on your palate like nobody’s watching.

Now, let me take you back to a summer gathering at my grandma’s house. She was a bread wizard, conjuring loaves from thin air as if she had a secret spellbook hidden in her apron pocket. The highlight of every meal was her focaccia, which always had everyone clamoring for more. As we dined al fresco under twinkling fairy lights, slathering our slices with butter and sharing stories, I knew right then that I’d carry on this tradition. So let’s roll up our sleeves and dive into making this delightful Rosemary Focaccia with Onions!

Ingredients for Rosemary Focaccia with Onions

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: About 4 cups will give you that perfect dough consistency; feel free to use whole wheat for added flavor.
• Warm Water: You’ll need about 1 and ½ cups; it should be around 110°F (43°C) for optimal yeast activation.
• Active Dry Yeast: Just one packet (about 2¼ teaspoons) will help your dough rise to heavenly heights.
• Fresh Rosemary: A generous handful adds aromatic goodness; chop finely or leave sprigs whole for visual appeal.
• Onions: Two medium-sized onions should do the trick; caramelize them until they’re sweet and golden for maximum flavor.
• Olive Oil: Use about ¼ cup to coat your baking pan and drizzle over the focaccia; choose high-quality extra virgin for best taste.
• Salt: A couple of teaspoons will enhance all the flavors; sea salt works beautifully if you have it on hand.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Rosemary Focaccia with Onions

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Dough

Start by combining warm water and yeast in a large mixing bowl. Let it sit for about five minutes until foamy—this means your yeast is alive and kicking! Then stir in flour, salt, and half of your olive oil.

Step 2: Knead Away

Turn the dough onto a floured surface and knead it for about eight minutes until smooth and elastic. Your arms might get a workout here, but think of it as an excellent excuse to skip gym day!

Step 3: Rise Up

Place your dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size—about an hour should do it. Resist the urge to poke at it too much; let nature work its magic!

Step 4: Caramelize Those Onions

While waiting for your dough to rise, slice those onions thinly. In a skillet over medium heat, add a tablespoon of olive oil and cook them slowly until they’re soft and golden brown—about fifteen minutes. Stir occasionally so they don’t burn because burnt onions are not what we’re aiming for here.

Step 5: Shape Your Bread

Once risen, punch down your dough (yes!) and transfer it onto a greased baking sheet. Stretch it out gently into a rectangle or circle—whatever floats your boat! Dimple the surface with your fingers like you’re giving it a gentle massage.

Step 6: Add Toppings

Drizzle the rest of your olive oil over the top of the dough. Scatter caramelized onions evenly across its surface along with chopped rosemary and sprinkle some sea salt on top for that final touch.

Finally: Bake Your Masterpiece

Preheat your oven to 425°F (220°C). Bake for about twenty-five minutes or until golden brown on top. The smell will probably have everyone flocking into the kitchen like moths to a flame! Transfer to plates and serve warm—enjoy every drop of praise that comes your way.

There you have it! A fragrant loaf of Rosemary Focaccia with Onions that’ll transport you straight back to grandma’s backyard gatherings filled with laughter and love. Now go forth, bake confidently—and remember: carbs are friends we want around!

Perfecting the Cooking Process

Start by mixing warm water, yeast, and sugar to activate the yeast while you combine flour, salt, and rosemary in another bowl. Knead your dough until it’s smooth, then let it rise. Once doubled in size, add caramelized onions before baking to achieve that perfect golden crust.

Add Your Touch

Feel free to swap out rosemary for thyme or add sun-dried tomatoes for an Italian twist. You can sprinkle some sea salt on top before baking for added flavor. If you’re feeling adventurous, try adding olives or cheese for an extra layer of deliciousness.

Storing & Reheating

Store any leftover Rosemary Focaccia with Onions in an airtight container at room temperature for up to three days. To reheat, pop it in a preheated oven at 350°F for about 5-10 minutes until warm and crispy again.

Sometimes I reminisce about the first time I made this bread; my friends devoured it so fast that I barely got a slice! The joy on their faces made every minute spent kneading worth it.

FAQs:

What is Rosemary Focaccia with Onions?

Rosemary Focaccia with Onions is a delicious Italian bread that combines the aromatic flavors of fresh rosemary and sweet caramelized onions. This flatbread is soft and chewy, making it perfect for dipping in olive oil or serving alongside soups and salads. The fragrant rosemary enhances the overall taste, while the onions add a lovely sweetness, creating a perfect balance of flavors. This focaccia can be enjoyed fresh from the oven or as a delightful accompaniment to any meal.

How do I store leftover Rosemary Focaccia with Onions?

To keep your Rosemary Focaccia with Onions fresh, store it in an airtight container at room temperature for up to two days. If you want to preserve it longer, consider wrapping it tightly in plastic wrap and placing it in the freezer. When you’re ready to enjoy it again, simply thaw it at room temperature and reheat it in the oven for a few minutes to restore its original texture and flavor.

Can I customize the toppings on my Rosemary Focaccia with Onions?

Absolutely! While rosemary and onions are traditional toppings for this focaccia, you can easily customize it to suit your tastes. Consider adding olives, sun-dried tomatoes, or even cheese for extra flavor. Feel free to experiment with different herbs like thyme or oregano as well. The beauty of focaccia lies in its versatility, allowing you to create your unique version.

Is Rosemary Focaccia with Onions suitable for vegan diets?

Yes, Rosemary Focaccia with Onions is suitable for vegan diets as it typically contains simple ingredients like flour, water, yeast, rosemary, and onions—none of which are derived from animals. However, always check the labels of any additional toppings or ingredients you might use to ensure they align with your dietary preferences.

Conclusion for Rosemary Focaccia with Onions:

In conclusion, Rosemary Focaccia with Onions is not only a flavorful addition to your meal but also an enjoyable baking project. Its delightful combination of rosemary and caramelized onions creates a unique taste that everyone will love. Remember to store any leftovers properly to maintain freshness and feel free to experiment with various toppings to make this recipe your own. Enjoy this versatile bread warm or at room temperature for the best experience!

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Rosemary Focaccia with Onions

• Author: Sarah
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

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Description

Delight in the warm, aromatic flavors of homemade Rosemary Focaccia with Onions—golden, fluffy, and perfect for any meal or gathering.

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Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour
• 1.5 cups warm water (around 110°F)
• 1 packet active dry yeast (2.25 teaspoons)
• 2 teaspoons salt
• ¼ cup olive oil (divided)
• 2 medium onions, caramelized
• A generous handful of fresh rosemary, chopped or whole

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Instructions

1. In a large mixing bowl, combine warm water and yeast. Let sit for about five minutes until foamy.
2. Stir in flour, salt, and half of the olive oil until fully combined.
3. Turn the dough onto a floured surface and knead for about eight minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size (about one hour).
5. While the dough rises, slice the onions thinly. Heat a tablespoon of olive oil in a skillet over medium heat.
6. Cook onions slowly for about fifteen minutes until soft and golden brown, stirring occasionally to prevent burning.
7. Once risen, punch down the dough and transfer it to a greased baking sheet. Stretch into your desired shape (rectangle or circle) and dimple the surface with fingers.
8. Drizzle remaining olive oil over the dough. Scatter caramelized onions and chopped rosemary evenly on top. Sprinkle with sea salt.
9. Preheat oven to 425°F (220°C). Bake for about twenty-five minutes until golden brown on top. Serve warm.

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Nutrition

• Serving Size: 1 piece (60g)
• Calories: 180
• Sugar: 1g
• Sodium: 360mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Feel free to experiment by adding different herbs like thyme or toppings such as olives or sun-dried tomatoes for unique flavors. Always allow enough time for dough to rise; patience is key to achieving airy focaccia!