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Red Onion & Rosemary Focaccia Recipe

Home » Written Recipes » Recipes » Desserts » Red Onion & Rosemary Focaccia Recipe
Red onion rosemary focaccia

Serving Details

Serves: 8-10 slices

Recipe Description

This deliciously fragrant Red Onion & Rosemary Focaccia combines a soft, airy interior with a crispy crust, topped with caramelized red onions and fresh rosemary. Ideal for sharing, it’s a perfect side for any Italian meal or a savory snack on its own.

Cooking Time

  • Preparation Time: 20 minutes (plus 1 hour for rising)
  • Cooking Time: 25 minutes
  • Total Time: 1 hour 45 minutes

Nutritional Ingredients

  • Calories: 200 kcal per slice
  • Carbohydrates: 33g
  • Protein: 5g
  • Fat: 5g
  • Fiber: 2g
  • Sodium: 150mg

Instructions

  1. In a large bowl, mix 500g of bread flour, 1 packet of instant yeast, and 1 tsp of salt.
  2. Gradually add 300ml warm water and 3 tbsp of olive oil. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
  5. Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper.
  6. Roll out the dough into a rectangle or oval shape about 1-inch thick and transfer to the baking sheet.
  7. Press your fingertips into the dough to create dimples, then drizzle with olive oil.
  8. Top with sliced red onions and fresh rosemary sprigs, pressing them gently into the dough.
  9. Sprinkle with sea salt and bake for 20-25 minutes or until golden brown.
  10. Let cool slightly before slicing and serving.

FAQs

Can I use different toppings?

Yes! Try other herbs like thyme or add olives, sun-dried tomatoes, or cheese for extra flavor.

How do I store leftover focaccia?

Store at room temperature in an airtight container for up to 2 days. For longer storage, freeze for up to 1 month.

Can I make this recipe vegan?

This recipe is naturally vegan as it only uses olive oil instead of butter.

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