Description
Delight in the warm, aromatic flavors of homemade Rosemary Focaccia with Onions—golden, fluffy, and perfect for any meal or gathering.
Ingredients
Scale
- 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
Instructions
- In a large mixing bowl, combine warm water and yeast. Let sit for about five minutes until foamy.
- Stir in flour, salt, and half of the olive oil until fully combined.
- Turn the dough onto a floured surface and knead for about eight minutes until smooth and elastic.
- 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).
- While the dough rises, slice the onions thinly. Heat a tablespoon of olive oil in a skillet over medium heat.
- Cook onions slowly for about fifteen minutes until soft and golden brown, stirring occasionally to prevent burning.
- 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.
- Drizzle remaining olive oil over the dough. Scatter caramelized onions and chopped rosemary evenly on top. Sprinkle with sea salt.
- Preheat oven to 425°F (220°C). Bake for about twenty-five minutes until golden brown on top. Serve warm.
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!