Onion Focaccia
A delightful twist on classic Italian bread, Onion Focaccia features soft, airy dough topped with caramelized onions and fragrant rosemary, making it an impressive side dish or appetizer.
Ingredients
Dough ingredients
- 2 cups warm water Should be warm to activate yeast
- 1 tablespoon sugar Feeds the yeast
- 1 packet active dry yeast 2 1/4 teaspoons
- 5 cups all-purpose flour
- 1 tablespoon salt
- ¼ cup olive oil Plus extra for caramelizing onions
Topping ingredients
- 2 large onions, thinly sliced Can use red or sweet onions
- 2 teaspoons fresh rosemary Or 1 teaspoon dried
- to taste salt and pepper For seasoning
Instructions
Dough Preparation
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
Onion Caramelization
- While the dough is rising, heat a little olive oil in a pan over medium heat and caramelize the onions until golden brown, adding rosemary, salt, and pepper.
Baking
- Once the dough has risen, preheat the oven to 425°F (220°C).
- Punch down the dough and transfer it to a greased baking sheet. Press the dough into a rectangle and make dimples in the surface with your fingers.
- Spread the caramelized onions evenly over the top.
- Let the dough rest for another 20-30 minutes.
- Bake in the preheated oven for about 25-30 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
Notes
Store focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and freeze for up to 2 months. Reheat in oven before serving. Fresh herbs enhance flavor, and topping with cheese or olives offers variation.