Best 5 Rosemary Onion Focaccia Recipes
Introducing a delightful culinary journey with the Rosemary Onion Focaccia, a classic Italian flatbread that combines the aromatic essence of rosemary with the savory notes of caramelized onions. This delectable bread embodies the essence of rustic Italian cuisine, inviting you to indulge in its golden-brown crust and tender, fluffy interior.
The Rosemary Onion Focaccia recipe offers a step-by-step guide to crafting this delectable bread, ensuring a perfect balance of flavors and textures. Discover the art of creating the perfect dough, mastering the technique of dimpling the surface, and achieving that irresistible golden-brown finish.
Alongside the classic Rosemary Onion Focaccia, the article presents a collection of equally enticing variations that cater to diverse tastes and preferences. Embark on a culinary adventure with the Sun-Dried Tomato and Feta Focaccia, where the tangy sun-dried tomatoes and creamy feta cheese create a symphony of flavors.
For those seeking a burst of vibrant colors and bold flavors, the Rainbow Vegetable Focaccia beckons with its medley of roasted vegetables, each contributing its unique character to the bread.
If you're drawn to the allure of cured meats, the Prosciutto and Arugula Focaccia awaits, offering a delightful combination of salty prosciutto, peppery arugula, and the unmistakable aroma of rosemary.
Indulge in the simplicity yet elegance of the Olive and Sea Salt Focaccia, where the briny olives and the sprinkling of sea salt create a delightful balance of flavors.
And for those who prefer a touch of sweetness, the Honey and Ricotta Focaccia presents a harmonious blend of sweet honey and creamy ricotta cheese, creating a delightful treat that's perfect for any occasion.
Prepare to tantalize your taste buds and embark on a culinary journey that celebrates the flavors and textures of focaccia in its many forms.
OLIVE, ROSEMARY, AND ONION FOCACCIA
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.
RED ONION, GARLIC AND ROSEMARY FOCACCIA
A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore
Provided by Boo L
Categories Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift the flour, salt and sugar into a bowl.
- Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
- Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
- Turn the dough out and knead it for 10 minutes on a lightly floured surface.
- Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
- Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
- Make deep holes in the dough about 1 inch apart.
- Allow to rise for 20-30 minutes.
- Preheat the oven to 200C / 400F / GM6
- Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
- Spread over the surface of the bread, and cover with the chopped onion.
- Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
- Bake for 25 minutes, and then cool on a wire rack.
Nutrition Facts : Calories 2092.9, Fat 52.2, SaturatedFat 7.4, Sodium 7580.1, Carbohydrate 351.5, Fiber 15.6, Sugar 7, Protein 48.9
ROSEMARY AND RED ONION FOCACCIA
Focaccia provides such a tasty and fragrant reminder that great rewards are worth the wait! These crusty little loaves have an aroma that can instantly produce a dozen new friends...holding plates. And the flavor? Savory and delicate, with a punch of herbs in every bite.
Provided by spicyperspective
Categories Yeast Breads
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
- Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
- Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
- Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
- Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
- Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
- Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
- Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!
ROSEMARY ONION FOCACCIA
From Thunder Bay, Ontario, Linda Parker confirms, "This bread beefs up any plain dinner. It's great to make on a chilly day because it smells so good and warms the soul."
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ONION AND ROSEMARY FOCACCIA (NO-KNEAD)
NOTE: The following are the baking instruction to be used to make focaccia with Recipe #387518. The ultimate Tuscan hor d'oeuvre or serve with soup, salad or pasta. The key to sucess is to go light on the onions; If you completely cover the surface with onions the focaccia will not brown properly.
Provided by Galley Wench
Categories Breads
Time 40m
Yield 1 1-pound loaf
Number Of Ingredients 7
Steps:
- Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
- Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
- Preheat the oven to 425 degrees.
- Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
- Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
- With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
- With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
- Place dough on the prepared cookie sheet.
- Saute the onions in 2 tablespoons olive oil until soft, but not browned.
- Mix in minced garlic.
- Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
- Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
- Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
- Set dough aside for 20 minutes to rest.
- Place the focaccia on the center rack of the oven.
- Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
- Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
- Cut into wedges and serve warm.
Tips:
- Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Make sure the yeast is active before using it. To test the yeast, dissolve it in 1/4 cup of warm water with a pinch of sugar. Let it sit for 5 minutes. If the yeast is active, it will foam up.
- Don't overproof the dough. The dough is ready to bake when it has doubled in size and is springy to the touch.
- Bake the focaccia in a preheated oven. This will help the focaccia to rise evenly.
- Brush the focaccia with olive oil before baking. This will help the focaccia to brown and give it a crispy crust.
- Serve the focaccia warm or at room temperature. Focaccia is best eaten the day it is made, but it can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Rosemary onion focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It can be served as an appetizer, a side dish, or even a main course. With its crispy crust, soft and fluffy interior, and flavorful rosemary and onion topping, rosemary onion focaccia is sure to be a hit with everyone who tries it.
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