Discover the delightful combination of fragrant rosemary and sweet caramelized red onions in our homemade Rosemary and Red Onion Focaccia. It’s a delicious treat for your taste buds that you won’t want to miss.
You know those moments when you take a bite of something so amazing that time seems to stand still? Well, that’s what happens when you sink your teeth into a slice of Rosemary and Red Onion Focaccia. It’s like a little piece of foodie heaven right in your hands.
Focaccia has been satisfying carb cravings since ancient Roman times, known as ‘panis focacius’ back in the day. It was often used as a quick and easy way to make a tasty snack. And while traditional focaccia is a delight, adding the pungent kick of red onion and the piney zest of rosemary? Game-changer. Whether you’re tearing it apart in the company of friends or enjoying a quiet piece (or three) solo, this focaccia is all about bringing a bit of that Italian piazza to your table. Buon appetito!
Table of Contents
Why We Love This Recipe
- Crispy on the outside, and soft on the inside – the contrasting textures make every bite a delightful experience.
- The aromatic rosemary infuses each bite with a piney freshness.
- Sweet, caramelized red onions add a delightful contrast to the herbaceous flavors.
- This Rosemary and Red Onion Focaccia is remarkably versatile – perfect as a side, a sandwich base, or a standalone snack.
- It’s a crowd-pleaser with its visually appealing speckled herbs and onions.
Recipe Ingredients
- All-Purpose Flour: Serves as the foundation, giving the bread its essential chewy texture.
- Fresh Rosemary: Provides a fragrant, earthy aroma and a distinctive, herbaceous flavor.
- Red Onion: Adds a burst of sweetness and a vibrant sharpness upon caramelization.
- Extra Virgin Olive Oil: Imparts a subtle fruitiness. Creates the signature golden crust while ensuring the interior remains delightfully soft.
See the recipe card for full information on ingredients and quantities.
Variations
- Different Herbs: While rosemary is a central flavor, you could experiment with adding other complementary herbs like thyme or oregano. These herbs will add complexity without overpowering the essential character of the focaccia.
- Cheese Addition: Incorporating a mild cheese like mozzarella or a slightly tangy cheese like feta can add a new dimension to the focaccia. Sprinkle it on top before baking so it melts and becomes slightly golden.
- Variation in Onions: Instead of red onions, you could try sweet onions or shallots for a subtle change in the sweetness and texture of the caramelized topping.
- Adding Nuts or Seeds: Sprinkling the top of the focaccia with pine nuts, sesame seeds, or even sunflower seeds before baking can add a delightful crunch and a nutty flavor.
- Cherry Tomatoes: Adding halved cherry tomatoes on top before baking can introduce a juicy, slightly acidic element that pairs well with the sweetness of the onions and the fragrance of rosemary.
How to Make Rosemary and Red Onion Focaccia
Step #1: Dissolve the yeast in warm water for about 5 minutes until it becomes cloudy and starts to bubble.
Step #2: Mix the flour, table salt, and garlic powder in the bowl of a mixer with the paddle attachment.
Step #3: With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky. Switch over to the dough hook and knead on medium to high for about 5 minutes. Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
Step #4: Remove the dough from the mixer bowl and transfer it to a large bowl that has been oiled. Let it rest there for about an hour and a half until it has doubled in size.
Step #5: Preheat the oven to 425 degrees Fahrenheit (approximately 220 degrees Celsius) when the dough has about 15 minutes left to rise.
Step #6: Once the dough has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper.
Step #7: Shape the dough into a flat, rounded loaf. Poke the dough with your fingers to make little indentations, then drizzle the extra olive oil over the top and brush it to distribute evenly.
Step #8: Bake for 30 minutes until golden brown. Let it cool before cutting. Serve with olive oil and balsamic vinegar for dipping!
Expert Tips
- Yeast Proofing Perfection: Ensure your water is at the optimal temperature (100-110°F/38-43°C) for yeast activation. Too hot can kill the yeast, too cold won’t wake it up for that perfect rise.
- Gluten Development: Using the dough hook to knead builds gluten for a chewy texture. Don’t rush this step—well-kneaded dough results in a beautiful, airy focaccia.
- Controlled Rise: Keep your rising dough in a warm, draft-free spot covered with a damp cloth. This will create a consistent, moist environment for an even, perfect rise.
- Olive Oil Generosity: Be liberal with olive oil in the dough and on top; it’s the secret to a flavorful, moist crumb and a crisp, golden crust.
- Even Toppings Distribution: Spread rosemary and onions evenly.
Frequently Asked Questions
Yes, you can prepare the dough ahead and refrigerate overnight, then bake fresh when needed.
No, you can mix the dough by hand, but it requires more effort and time.
A serrated knife is ideal for cutting through the crust without squashing the bread.
The answer depends on whether you like thin or thick focaccia. For thin focaccia, make your dough 1/2″ to 3/4″ thick; for thick focaccia, make your dough 3/4″ to 1″ thick.
Storage Info
After your focaccia cools, wrap it for storage at room temperature where it’s best enjoyed within two days. For up to a week’s storage, refrigerate it. To keep longer, freeze the focaccia, well-wrapped, for up to three months. Thaw at room temperature or in the fridge and reheat in a 350°F (about 175°C) oven to restore the crisp crust. Microwaving is not recommended as it can make the bread too soft. Enjoy your focaccia as fresh as possible for the best flavor and texture, but these storage methods will help maintain its quality when you need to save it for later.
More Rosemary Recipes That You Will Love
Rosemary and Red Onion Focaccia Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup + 3 Tablespoons extra virgin olive oil for topping
- 2 teaspoons salt + 1 teaspoon coarse sea salt for topping
- 1 2/3 cups lukewarm water
- 1 teaspoon garlic powder
- 2 Tablespoons fresh rosemary
- 1 quarter red onion - sliced thin
Instructions
- Dissolve the yeast in warm water for about 5 minutes until it becomes cloudy and starts to bubble.
- Mix the flour, table salt, and garlic powder in the bowl of a mixer with the paddle attachment.
- With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky. Switch over to the dough hook and knead on medium to high for about 5 minutes. Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
- Remove the dough from the mixer bowl and transfer it to a large bowl that has been oiled. Let it rest there for about an hour and a half until it has doubled in size.
- Preheat the oven to 425 degrees Fahrenheit (approximately 220 degrees Celsius) when the dough has about 15 minutes left to rise.
- Once the dough has fully risen, gently dump it out onto a baking sheet that you've lined with parchment paper.
- Shape the dough into a flat, rounded loaf. Poke the dough with your fingers to make little indentations, then drizzle the extra olive oil over the top and brush it to distribute evenly.
- Bake for 30 minutes until golden brown. Let it cool before cutting. Serve with olive oil and balsamic vinegar for dipping!
NOTES
Nutrition
This sounds really yummy and something new to try. thanks for posting this up.
Simon
I love making bread! This looks like perfection. I can definitely see why it disappeared so quickly!
Bread is the best! The smell in the kitchen is just amazing 🙂