Rosemary And Red Onion Focaccia Recipe

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!

Prep Time 60 mins
Cook Time 270 mins
Calories 229.5 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Rosemary And Red Onion Focaccia 51

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary And Red Onion Focaccia

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How to Make Rosemary And Red Onion Focaccia

  1. In a large bowl of a stand mixer fitted with a paddle attachment, combine 1 cup (240ml) warm water and 2 teaspoons honey.
  2. Add 2 1/4 teaspoons (1 packet) active dry yeast and gently stir to combine. Let stand for 10 minutes until foamy.
  3. 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.
  4. With the mixer on low speed, gradually add 4 cups (500g) all-purpose flour, mixing until a shaggy dough forms.
  5. Switch to the dough hook attachment and knead on low speed for 8-10 minutes, until the dough is smooth and elastic.
  6. 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.
  7. Gently punch down the dough. Turn the mixer on for 30 seconds to briefly knead the dough.
  8. Divide the dough in half. Grease two 9-10 inch round baking pans.
  9. 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.
  10. Cover the pans with a clean, damp kitchen towel and let rise for another 1-2 hours, or until almost doubled.
  11. Preheat oven to 400°F (200°C).
  12. Brush the tops of the focaccia with 1 tablespoon olive oil.
  13. Sprinkle generously with sea salt and freshly ground black pepper. Add extra thin onion slices if desired.
  14. Bake for 25-30 minutes, or until the tops are golden brown and the focaccia sounds hollow when tapped on the bottom.
  15. 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

3g

Fat

3g

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