Focaccia with Onion and Rosemary Recipe

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2 votes | 1796 views

Light and Delicious Focaccia bread topped with Onion and Rosemary

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Cook time:
Servings: 6
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Ingredients

Cost per serving $1.34 view details

Directions

  1. Dough
  2. Mix yeast, salt, sugar and olive oil with the water in a large bowl that has a lid (not airtight). I used my mixing bowl, and just fit with plastic wrap.
  3. Mix in the flour using the dough hook on your mixer. Do not knead, stop when all the flour is mixed in.
  4. Cover and allow to rest at room temperature until dough rises and collapses approx 2 hours.
  5. The dough can be used right a way, or refrigerate in lidded container for up to 12 days. It is easier to handle when the dough is cold.
  6. Focaccia Bread
  7. Preheat oven to 425 degrees. Line or grease a cookie sheet with a little olive oil. You could use a baking stone instead.
  8. Dust the surface of the refrigerated dough with flour and cut off 1 pound of dough. Dust the piece with more flour. Shape into ball, but stretching the surface of the dough around to the bottom on all four sides. Flatten into a 1/2 in to 3/4 in thick round. Place the round on your baking sheet.
  9. Saute the onion slices in 2 Tbls olive oil, until softened, but not browned. Place onions over the top of the dough. Do not over crowd the dough, you will have left over onions. Sprinkle with rosemary, salt and pepper. Finish with a light drizzle of olive oil.
  10. Allow the dough to rest and rise for 20 minutes. Place in oven, and bake for about 25 minutes, depending on thickness. The crust will be medium brown. Cut and serve warm!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 346g
Recipe makes 6 servings
Calories 855  
Calories from Fat 172 20%
Total Fat 19.5g 24%
Saturated Fat 3.22g 13%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2118mg 88%
Potassium 255mg 7%
Total Carbs 146.57g 39%
Dietary Fiber 5.7g 19%
Sugars 2.77g 2%
Protein 20.3g 32%
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