Comments on: Rosemary and Red Onion Focaccia

By: carmnsandiego

carmnsandiego — Mon, 18 Apr 2011 02:53:56 +0000

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!

By: carmnsandiego

carmnsandiego — Mon, 18 Apr 2011 02:49:14 +0000

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!

By: Rebekah

Rebekah — Thu, 17 Mar 2011 20:52:10 +0000

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.

By: lesia

lesia — Sat, 26 Feb 2011 21:14:59 +0000

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.

By: katief1002

katief1002 — Fri, 25 Feb 2011 15:37:22 +0000

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.

By: cawile

cawile — Wed, 23 Feb 2011 13:16:19 +0000

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

By: Lauren Haughain

Lauren Haughain — Wed, 23 Feb 2011 03:15:43 +0000

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

By: Laurie @simplyscratch.com

Laurie @simplyscratch.com — Wed, 23 Feb 2011 00:40:46 +0000

Probably the prettiest focaccia I’ve ever seen!

By: katief1002

katief1002 — Tue, 22 Feb 2011 20:36:44 +0000

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

By: Cathy B. @ brightbakes

Cathy B. @ brightbakes — Tue, 22 Feb 2011 17:38:50 +0000

as a yeast bread fiend…I’m plotting my way to having this foccacia in my oven STAT… Gorgeous too, by the way!
cathy b.