Onion Focaccia with Rosemary
Focaccia is an easy bread recipe to execute and you can top it with whatever herbs you have on hand. I used onion and rosemary in this version.
Oh fall. You’re finally here. Break out the sweatshirts and yoga pants! Another thing that the cooler weather wants me think of is baking bread. Hubby and I agreed that even though he got in to baking bread pretty regularly at the beginning of the year, that it just wasn’t smart to have the oven on that much during the summer. Hence all the ice cream I made this summer (and don’t worry, I eat ice cream year-round, so there’s more to come for sure).
To ease back into bread baking, I decided to go with a simple recipe. I’ve actually never made focaccia before even though it’s such an easy bread to make. I decided to go with a recipe from Lidia Colavita. It was very fitting since I was using Colavita olive oil in my focaccia. They had sent a couple samples a few months ago and while Hubby and I use olive oil regularly, I hadn’t found a recipe that really highlights the olive oil to share with you guys.
This Onion Focaccia with Rosemary is down-right addictive. I had to freeze half of it just so Hubby and I wouldn’t devour the whole thing in one day.
I used very thinly sliced red onion and rosemary on top, but you could easily use any herbs that you have on hand. I did take the advice in the comments of the recipe and mixed half of my onion and rosemary in to the dough during the second kneading. This helped to saturate the flavors throughout the bread. If you’re looking for an easy bread recipe to make this fall, look no further. Give this focaccia a shot.
One Year Ago: Apple, Oat, Dulce de Leche Bars
Two Years Ago: Baked Zucchini Sticks with Caramelized Onion Dipping Sauce
Three Years Ago: Raw Summer Vegetable Pasta and Ten Baking Tips from a Professional Baker
Five Years Ago: Squash and Turkey Lasagna and Lime and Coconut Margarita Cupcakes
Six Years Ago: Dairy Free Salad and Chocolate Chip Cookies
Onion Focaccia with Rosemary
Focaccia is an easy bread recipe to execute and you can top it with whatever herbs you have on hand. I used onion and rosemary in this version.
Yield: Serves 12-16
Ingredients:
2 cups warm water (105 degF to 115 degF)
2 tsp dry yeast
4 1/2 cups (about) all purpose flour
2 tsp salt
3 Tbsp olive oil
1 medium red onion, sliced thin
2 Tbsp chopped fresh rosemary
Directions:
Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours.
Punch down dough. Knead half of the rosemary and onions in to the dough. Shape into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
Coat 15x10-inch baking sheet with 1 tablespoon oil (or line with a Silpat). Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes.
Drizzle 2 tablespoons oil over dough. Sprinkle remaining onions and rosemary evenly over the dough. Let dough rise uncovered in warm area until puffy, about 25 minutes.
Preheat oven to 475 degF. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
Recipe adapted from Lidia Colavita, as seen in May 1995 Bon Appetit
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks delicious! Goat cheese & fig is a timeless flavor combination :).
Everything about these cute little bites looks amazing. I’m dreaming about all the wonderful flavors as I type right now.
Wandered over here from the Indecisive Baker blog and love it. Looking forward to reading more of your blog posts.
I love everything about this recipe!
I love ANYTHING with caramelized onion! And I’m so excited to cook with figs 🙂 These look awesome!
Sues
Figs, goat cheese and caramelized onions? Three of my favorite ingredients!
So you lost your fresh fig virginity! See, that wasn’t so bad! jk 🙂 I hope fresh fig season doesn’t fly by too quickly, I have some ideas I’d like to get to before they go away!
These look both beautiful and delicious! A great appetizer recipe to impress guests.
Beautiful combo of ingredients. I love this kind of snack!
As soon as I saw goat cheese I knew I would love these! Yum!
sounds like a nice combination of flavors
I just found all these goat cheese recipes and fainted.
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I made this for a party this past weekend and it was a huge hit! Although, I did notice the fig flavor was almost non-existent. I couldn’t find black mission figs in the markets, so I used green. I think green figs are much more bland than black mission figs, so I wouldn’t recommend making this dish unless you can find black figs.