Rosemary and Red Onion Focaccia Recipe

Rosemary and Red Onion Focaccia on a plate.

4.50 from 8 votes

Rosemary and Red Onion Focaccia Recipe

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.

Prep Time1 40

Cook Time30

Total Time2 10

Course: Breads

Cuisine: European

Diet: Dairy Free, Vegan, Vegetarian

Servings:

Calories: 259kcal

Author: Linda

Equipment

Stand Mixer

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

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.

Nutrition