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 couple notes about making this 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 bread. It makes all the difference in the world.
I made this 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 it with lots of olive oil at every opportunity. Mmmmmmm.
Ready to get cookin’?
Here’s the Recipe!
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup + 3 Tablespoons extra virgin olive oil for topping
- 2 teaspoons salt + 1 teaspoon coarse sea salt for topping
- 1 2/3 cups luke warm water
- 1 teaspoon garlic powder
- 2 Tablespoons fresh rosemary
- 1 quarter red onion, sliced thin
- Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubble.
- Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
- With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky. Switch over to the dough hook, and knead on medium to high for about 5 minutes. Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
- Remove the dough from the mixer bowl and transfer to large bowl that has been oiled. Let it hang out there for about an hour and half until it has doubled in size. Preheat the oven to 425 degrees Fahrenheit when the dough has about 15 minutes left to rise.
- Once the dough has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper and shape it into a flat, rounded, loaf. Poke the heck out of it with your fingers to make the little indentations, then drizzle the extra olive oil over the top and brush it to distribute evenly. Top with rosemary and onions, then finish with coarse sea salt.
- Bake for 30 minutes until golden brown. Let cool before cutting. Serve with olive oil and balsamic vinegar for dipping!
Nutrition InformationYield 10 Serving Size 1
Amount Per ServingCalories 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