This onion-topped focaccia bread is always a hit. Topped with fresh, sweet onions and rosemary straight from the garden, it’s a flavor sensation that is sure to please.
Author:Norann Oleson
Prep Time:15 minutes
Additional Time:4 hours
Cook Time:35 minutes
Total Time:4 hours 50 minutes
Yield:Serves 8 to 10 1x
Category:Bakery
Ingredients
Scale
4 cups all-purpose flour (or a combination of all-purpose, bread, and wheat flour)
12 ounces water
2 tablespoons olive oil
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon crushed rosemary
2 teaspoons yeast
Optional: Garlic powder or minced garlic to taste
Nonstick cooking spray
For the topping
2 sweet onions, sliced thinly (optional: add a red onion to the mix)
3 tablespoons olive oil
1 teaspoon kosher salt
Instructions
Mix together the dry ingredients in a large bowl (if using minced garlic, add it with the wet ingredients).
Add the water and olive oil and stir until the dough begins to come together; the dough should be soft and sticky.
Oil another large bowl; transfer the dough to the bowl and turn it so that it’s coated in the oil.
Cover the bowl tightly with plastic wrap.
Set bowl aside at room temperature (or inside a cold oven) until the dough doubles in size (about 3 hours).
When the dough has risen, mix the sliced onion, olive oil, and salt in a bowl until the onion is coated.
Lightly spray a 9×13-inch baking pan, and put the dough into it, stretching the dough to fit the shape of the pan.
Use lightly oiled fingers to press dimples into the bread.
Decorate the top of the dough with your onions (and any optional vegetables that inspire you—olives, dried tomato, etc.).
Cover the pan with waxed paper and put a clean kitchen towel on top.
Allow the dough to rise until it’s almost as high as the sides of the baking pan (about an hour).
Preheat oven to 400 degrees F.
Remove the wax paper and towel, then place focaccia in the center of the oven.
Bake focaccia for 30 to 35 minutes, until it’s golden brown.
Bread is ready when you hear a slightly hollow sound when you tap the top.
Allow the focaccia to cool in the pan.
Cut into squares for sandwiches or panini, or into strips for dipping in oil, hummus, or your favorite dip.
Bread maker option:
Put wet ingredients in the bottom of the bread maker bowl.
