Get ready to transform your kitchen into an Italian bakery with this mouthwatering Caramelized Onion and Rosemary Focaccia that will make your taste buds dance! Imagine biting into a perfectly golden, crispy-edged bread that's topped with sweet, melt-in-your-mouth caramelized onions and fragrant rosemary - this isn't just a recipe, it's a culinary journey that will transport you straight to the rustic kitchens of Tuscany. Whether you're a seasoned baker or a curious home cook, this focaccia will become your new obsession and impress everyone who takes a single bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet active dry yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 large onions, thinly sliced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well to ensure that the dry ingredients are evenly distributed.
- Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil. Stir with a wooden spoon or spatula until the dough begins to come together.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- While the dough is rising, prepare the caramelized onions. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the thinly sliced onions and a pinch of salt.
- Cook the onions, stirring frequently, for about 15-20 minutes until they are soft and golden brown. If they begin to stick to the pan, add a splash of water to deglaze. Stir in the chopped rosemary and season with salt and pepper to taste. Remove from heat and set aside.
- Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet or a pizza stone. Using your fingers, gently stretch and press the dough into a rectangular or circular shape, about ½ inch thick.
- Preheat your oven to 425°F (220°C). While the oven is heating, make dimples in the surface of the dough using your fingertips, pressing down gently.
- Evenly distribute the caramelized onions over the top of the dough, making sure to spread them out well. Drizzle a little more olive oil over the top and sprinkle with additional salt and pepper if desired.
- Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the focaccia from the oven and let it cool slightly on a wire rack. Cut into squares or wedges and serve warm or at room temperature.
Tips
- Yeast Activation: Ensure your water is warm (not hot) to activate the yeast correctly. The frothy texture indicates live, active yeast.
- Kneading Technique: Don't over-knead the dough. Stop when it becomes smooth and elastic to keep the focaccia tender.
- Rising Environment: Place your dough in a warm, draft-free area. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Caramelization Secret: Low and slow is the key to perfectly caramelized onions. Patience will reward you with deep, sweet flavor.
- Dimpling Technique: Use your fingertips to create those signature focaccia dimples. This helps capture olive oil and creates a beautiful texture.
- Olive Oil Matters: Use high-quality extra virgin olive oil for the best flavor and authentic Italian taste.
- Serving Suggestion: Serve warm or at room temperature. It's perfect as an appetizer, side dish, or even a light meal with a fresh salad.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
