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Rosemary and Red Onion Focaccia

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Focaccia provides such a tasty and fragrant reminder that in the end, the reward is worthwhile. These crusty little loaves have an aroma that can instantly produce a dozen new friends…holding plates. And the flavor? Savory and delicate, with a punch of herbs in every bite. Good things don’t always happen when you want them to, but they do happen!

Ingredients

  • ¼ cups Warm Water
  • 1 teaspoon Honey
  • 1 package Dry Active Yeast, 0.25 Ounce Packet
  • 1-½ cup Cold Water
  • 1 whole Lemon, Zested
  • 3 Tablespoons Olive Oil, Plus Extra For Bowl
  • 1-½ teaspoon Salt
  • 2-½ Tablespoons Fresh Chopped Rosemary
  • 3 Tablespoons Chopped Red Onion, Plus Extra Slices For Top
  • 4 cups All-purpose Flour

Preparation

Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add the cold water, lemon zest, 2 Tablespoons of oil, salt, rosemary and 3 Tablespoons of onions. Turn the mixer on low and slowly add the flour. Once all the flour is in the bowl, switch the paddle to the bread hook attachment. “Knead” on low for about 10 minutes.

Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.

Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will created the bumpy, rustic texture of traditional focaccia.

Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400F. Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.

Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!

10 Comments

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carmnsandiego on 4.17.2011

This was delicious. I used 3c AP flour and 1c whole wheat (realized I didn’t have enough AP until after I started…oops), and caramelized the onions that went on top of the focaccia (used raw onions in the dough). I also sprinkled on some Parmesan before baking. Don’t have a mixer, so mixed it by hand as best I could, then dumped it out onto floured counter and kneaded until the dough came together (5 or 10 minutes). On the first rise, the dough doubled in about an hour. I let it rise the second time for 30 minutes (per another recipe’s suggestion) while I caramelized the onions. Bread turned out beautifully–a nice saltiness offset by the sweetness of the onions. Will most certainly be making it again. Thanks for sharing!

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cawile on 2.23.2011

I saw this yesterday and had to make it right away. It turned out fantastic and everyone thought it was beautiful! It tastes as great as it lookss

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Lauren Haughain on 2.22.2011

I think I’m going to make this for my friend’s birthday!! She loves bread and she loves rosemary, so we’ll see!

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Laurie {Simply Scratch} on 2.22.2011

Probably the prettiest focaccia I’ve ever seen!

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katief1002 on 2.22.2011

Ooooh I can’t wait to try this!!!! I need more time between the hours of 5 pm and sleep. haha!

4 Reviews

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Profile photo of carmnsandiego

carmnsandiego on 4.17.2011

This was delicious. I used 3c AP flour and 1c whole wheat (realized I didn’t have enough AP until after I started…oops), and caramelized the onions that went on top of the focaccia (used raw onions in the dough). I also sprinkled on some Parmesan before baking. Don’t have a mixer, so mixed it by hand as best I could, then dumped it out onto floured counter (floured my hands as well–the dough is very sticky) and kneaded until the dough came together (5 or 10 minutes). On the first rise, the dough doubled in about an hour. I let it rise the second time for 30 minutes (per another recipe’s suggestion) while I caramelized the onions. Bread turned out beautifully–a nice saltiness offset by the sweetness of the onions. Will most certainly be making it again. Thanks for sharing!

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Rebekah on 3.17.2011

I made with half wheat flour, half white flour and it turned out great. Everyone loved it. I would make them on pizza rounds next time. I didn’t like the tall crust the round pans made.

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lesia on 2.26.2011

I made this today and it didn’t turn out perfect, the dough was very sticky, I wasn’t for sure whether or not to add more flour but read katief’s review and added more, looked great when I stuck it in to rise but came out very sticky again. Had great flavor when it came out but was a little doughy in some spots, took 15 minutes longer to cook and get brown than recipe called for. If I try this again will definitely need to make some adjustments to recipe.

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katief1002 on 2.25.2011

Made this last night and it is sooo good! Brought 1 loaf to work this morning and it’s a total hit! I had to add about a cup more flour than the recipe calls for, and I only let mine rise for 1 hour for the second rise, and it came out perfect! Will definitely make again.

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