This Rosemary and Red Onion Focaccia recipe is so easy and makes a wonderfully delicious loaf that will be eaten up fast!
Last year for Easter I made crusty bread, ciabatta, and focaccia to take over to my sister’s house.
It took me all day (and part of the night before) to make all of that bread, yet somehow it disappeared in about twenty minutes over dinner!
I do have a lasting memory of that special focaccia bread, in the form of a big steam stain on my beautiful dark wood dining table. Note to self: Do not put steaming hot bread on a rack to cool over a stained wood surface.
Can I ask you something?
Are you afraid to make bread?
Seriously, it’s a common phobia and one I shared with you up until last year. Focaccia is a super easy way to work your way into the world of bread, so today I’m going to share my Rosemary and Red Onion Focaccia recipe with you!
A few notes about making this rosemary and onion focaccia bread:
The easiest way to make this is with a stand mixer (like my beauuuutiful green one), but if you don’t have one you can still make this bread if you’re willing to engage in a little bicep workout.
When I say use WARM water to mix with the yeast, I really mean it. Not HOT, not COLD, just luke warm. If the water is too hot your dough will be way too sticky. Too cold, and the yeast might not proof (i.e. activate).
The bread needs 90 minutes to rise, so plan ahead a little bit!
If you do end up using a stand mixer, keep a CLOSE eye on it because it will make every attempt to hop right off of your counter. No joke, that has actually happened to me. It was terrifying.
Oh, and you definitely want to pick up some large grain kosher salt to top the rosemary focaccia bread. It makes all the difference in the world.
I made this rosemary onion focaccia by placing the rosemary sprigs directly on top of the bread so they roasted while it baked.
If you’re sensitive to the texture of rosemary, you could mince it up and incorporate it into the dough before transferring it onto a baking sheet.
Make sure to drizzle this red onion and rosemary focaccia with lots of olive oil at every opportunity. Mmmmmmm.
Ready to get cookin’?
Here’s the Recipe!
Yield: Serving Size: Nutrition information has been auto-calculated for your convenience.
Amount Per Serving: Calories: 249|Total Fat: 5g|Saturated Fat: 1g|Trans Fat: 0g|Unsaturated Fat: 4g|Cholesterol: 0mg|Sodium: 638mg|Carbohydrates: 45g|Fiber: 2g|Sugar: 1g|Protein: 6g|
Nutrition information has been auto-calculated for your convenience.
April 2, 2014 | Last Updated on August 3, 2021 by Linda