Rosemary And Red Onion Focaccia Rezept

This Rosemary & Red Onion Focaccia recipe delivers a taste of rustic Italy! Imagine the intoxicating aroma of rosemary and red onion filling your kitchen as you bake these golden-brown, crusty loaves. Each bite offers a delightful savory flavor, perfectly balanced with delicate herbs. Perfect for sharing (or keeping all to yourself!). Impress your friends and family with this easy-to-follow recipe – the wait is worth it!

Vorbereitung 60 Min.

Kochzeit 270 Min.

Kalorien 229.5 kcal

Eiweiß 12g

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Zutaten für Rosemary And Red Onion Focaccia

Water
2 1/4 teaspoons (1 packet) active dry yeast
2 teaspoons honey
1/2 cup (120ml) cold water
Lemon
Olive Oil
1 1/2 teaspoons salt
Fresh Rosemary
Red Onions
All Purpose Flour
Sea salt and freshly ground black pepper to taste

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Zubereitung von Rosemary And Red Onion Focaccia

In a large bowl of a stand mixer fitted with a paddle attachment, combine 1 cup (240ml) warm water and 2 teaspoons honey.
Add 2 1/4 teaspoons (1 packet) active dry yeast and gently stir to combine. Let stand for 10 minutes until foamy.
Stir in 1/2 cup (120ml) cold water, zest of 1 lemon, 2 tablespoons olive oil, 1 1/2 teaspoons salt, 2 tablespoons chopped fresh rosemary, and 1/2 cup thinly sliced red onion.
With the mixer on low speed, gradually add 4 cups (500g) all-purpose flour, mixing until a shaggy dough forms.
Switch to the dough hook attachment and knead on low speed for 8-10 minutes, until the dough is smooth and elastic.
Lightly oil a large bowl. Remove the dough, place it in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
Gently punch down the dough. Turn the mixer on for 30 seconds to briefly knead the dough.
Divide the dough in half. Grease two 9-10 inch round baking pans.
Press each dough half into a prepared pan, stretching and pulling the dough to the edges. Use your fingers to create dimples in the surface. Don't be afraid to puncture the dough; this creates the characteristic focaccia texture.
Cover the pans with a clean, damp kitchen towel and let rise for another 1-2 hours, or until almost doubled.
Preheat oven to 400°F (200°C).
Brush the tops of the focaccia with 1 tablespoon olive oil.
Sprinkle generously with sea salt and freshly ground black pepper. Add extra thin onion slices if desired.
Bake for 25-30 minutes, or until the tops are golden brown and the focaccia sounds hollow when tapped on the bottom.
Let cool slightly in the pans before transferring to a wire rack to cool completely. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

Fat

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Side Dishes European Italian Mediterranean American Vegetarian Summer Recipes Fall Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Healthy Breads Snacks European Italian Grains Dietary Low Cholesterol Low Saturated Fat Healthy 2 Yeast Low In Something Pasta Rice And Grains

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Rosemary And Red Onion Focaccia?

Rosemary And Red Onion Focaccia dauert insgesamt etwa 330 Minuten – ungefähr 60 Minuten Vorbereitung und 270 Minuten Kochzeit.

Wie viele Kalorien hat Rosemary And Red Onion Focaccia?

Rosemary And Red Onion Focaccia hat etwa 229.5 Kalorien pro Portion, mit ungefähr 12 g Eiweiß, 13 g Kohlenhydraten und 7 g Fett.

Welche Zutaten brauche ich für Rosemary And Red Onion Focaccia?

Die wichtigsten Zutaten für Rosemary And Red Onion Focaccia sind Water, Dry Active Yeast, Honey, Cold Water, Lemon, Olive Oil. Die vollständige Liste mit Mengenangaben findest du oben.