Best 3 Onion And Rosemary Focaccia No Knead Recipes

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Indulge in the delightful aroma of freshly baked Onion and Rosemary Focaccia, a culinary masterpiece that combines simplicity with exquisite flavors. This no-knead focaccia is a delightful treat that offers a crispy crust, a soft and airy interior, and a burst of savory flavors from the caramelized onions and aromatic rosemary.

Immerse yourself in a symphony of textures and flavors with the additional focaccia recipes featured in this article. Discover the rustic charm of the classic No-Knead Focaccia, the delightful combination of sun-dried tomatoes and olives in the Sun-Dried Tomato and Olive Focaccia, and the vibrant flavors of the Pesto Focaccia. Each recipe offers a unique taste experience, ensuring that your taste buds will be tantalized and satisfied.

Here are our top 3 tried and tested recipes!

OLIVE, ROSEMARY, AND ONION FOCACCIA



Olive, Rosemary, and Onion Focaccia image

Categories     Bread     Olive     Onion     Side     Bake     Rosemary     Gourmet

Number Of Ingredients 9

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1 teaspoon sugar
4 1/2 to 5 cups all-purpose flour
1 1/4 teaspoons salt
3 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
1/4 cup minced onion
1/2 pound Kalamata, Niçoise, or green Greek olives or a combination, pitted and cut into slivers (about 1 cup)
1 1/2 teaspoons coarse salt, or to taste

Steps:

  • In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
  • Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.

NO-KNEAD GRAPE & ROSEMARY FOCACCIA



No-knead grape & rosemary focaccia image

With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles - great served warm with soft goat's cheese

Provided by Cassie Best

Categories     Side dish, Snack, Starter

Time 1h10m

Number Of Ingredients 7

400g strong white bread flour
1 tsp fast-action dried yeast
4 tbsp olive oil , plus extra for greasing
1 tbsp flaky sea salt
200g red grapes
10 rosemary sprigs, roughly chopped
goat's cheese , to serve (optional)

Steps:

  • Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.
  • Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.
  • When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.
  • Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.

Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.5 milligram of sodium

ROSEMARY FOCACCIA



Rosemary Focaccia image

The savory aroma of rosemary in this classic bread is simply irresistible. This rosemary focaccia bread tastes great as a side dish with any meal, as a snack or as a pizza crust.

Provided by Taste of Home

Time 55m

Yield 2 loaves (8 wedges each).

Number Of Ingredients 10

1/4 cup plus 3 tablespoons olive oil, divided
2 medium onions, chopped
1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1/2 teaspoon sugar
1/2 teaspoon salt
3 to 4 cups all-purpose flour
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
Cornmeal
Coarse salt

Steps:

  • In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375°., Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 147 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use fresh ingredients: Fresh rosemary and onions will give your focaccia the best flavor.
  • Don't overwork the dough: The dough should be sticky and slightly wet. If you overwork it, it will become tough.
  • Let the dough rise in a warm place: This will help it to double in size and become light and airy.
  • Don't overcrowd the focaccia pan: The dough should be spread out evenly in the pan, with a little space between each piece.
  • Bake the focaccia until it is golden brown: This will take about 25 minutes, but keep an eye on it to make sure it doesn't overcook.
  • Enjoy the focaccia warm or at room temperature: It's delicious either way!

Conclusion:

This onion and rosemary focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It's soft and fluffy on the inside, with a crispy crust and a flavorful topping. Whether you're serving it as an appetizer, a side dish, or a main course, this focaccia is sure to be a hit.

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