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Red Onion Garlic And Rosemary Focaccia Recipe

Experience the irresistible aroma and taste of this stunning Red Onion, Garlic & Rosemary Focaccia! This classic Italian flatbread is incredibly easy to make, boasting a wonderfully crispy crust and a soft, airy interior. Don't be intimidated by the generous amount of red onion – it magically shrinks during baking, creating a deeply flavorful and satisfying loaf. A hint of dill or sage elevates this recipe even further. We'll guide you through each step, ensuring a perfect bake every time, even offering tips for splitting the dough to avoid squashing in smaller pans.

Prep Time 45 mins
Cook Time 130 mins
Calories 2092.9 kcal
Protein 97g
Rating 5.0 (1 Reviews)
Red Onion Garlic And Rosemary Focaccia 31

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Onion Garlic And Rosemary Focaccia

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How to Make Red Onion Garlic And Rosemary Focaccia

  1. Preheat oven to 200°C (400°F/Gas Mark 6).
  2. In a large bowl, sift together 500g strong bread flour, 10g salt, and 10g sugar.
  3. Add 7g active dry yeast, 30ml olive oil, and 300ml lukewarm water to the flour mixture.
  4. Mix until a shaggy dough forms. Add more water, 1 tablespoon at a time, if needed, until the dough comes together. (Be cautious; avoid adding too much liquid.)
  5. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
  6. Place the dough in an oiled bowl, cover with cling film or a damp tea towel, and let rise in a warm place for 1 hour, or until doubled in size.
  7. Gently punch down the dough and divide it in half (for easier handling and even baking).
  8. On a lightly oiled surface, roll each half into a rough 1cm thick oval. Place each oval onto a separate oiled 12x8 inch baking sheet.
  9. Using your fingertip, create ½ inch deep dimples all over the surface of each dough oval.
  10. Let the dough rise for another 20-30 minutes.
  11. In a small bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, and 2 tablespoons chopped fresh rosemary.
  12. Spread the garlic-rosemary oil evenly over each focaccia.
  13. Top generously with 1 large red onion, thinly sliced.
  14. Sprinkle with flaky sea salt to taste.
  15. Lightly spritz the focaccia with cold water to prevent a hard crust.
  16. Bake for 25-30 minutes, or until golden brown and the crust sounds hollow when tapped.
  17. Let cool completely on a wire rack before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

315 g

Sugar

27g

Fat

37g

Carbs

117g

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

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes European Italian Mediterranean Vegetarian Summer Recipes Fall Recipes Baking

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

Time To Make Course Cuisine Preparation Healthy Breads European Vegetarian Italian Dietary Low Cholesterol Low Saturated Fat Low In Something 4 Hours Or Less