How To Make ROSEMARY ONION FOCACCIA

ROSEMARY ONION FOCACCIA Made by Anna Olson

by Anna Olson
ROSEMARY ONION FOCACCIA

Rosemary onion focaccia is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

In this Oh Yum recipe video, Anna Olson shows you how to bake rosemary onion focaccia.

  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA
  • ROSEMARY ONION FOCACCIA

Follow along with the 📝 recipes below👇🏾👇🏾

ROSEMARY ONION FOCACCIA
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ROSEMARY ONION FOCACCIA

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Bread:

  • 2 ½ cups warm water, just above body temperature (105°F)
  • 2 ¼ tsp (1 pkg) instant dry yeast
  • 2 tbsp olive oil
  • ½ cup semolina flour, plus extra for sprinkling on pans
  • 5 to 5 ½ cups all-purpose flour
  • 1 tbsp coarse sea salt

Toppings:

  • ½ onion medium red, sliced
  • 2 tbsp chopped fresh rosemary
  • 3 to 4 tbsp olive oil
  • coarse sea salt to taste

Instructions

  1. Mix the water, yeast, oil, and semolina in a large mixing bowl and stir to blend. Add the flour one cup at a time, stirring well with a wooden spoon after each addition.
    ROSEMARY ONION FOCACCIA
    ROSEMARY ONION FOCACCIA
    ROSEMARY ONION FOCACCIA
  2. Once the dough becomes too difficult to mix by hand, turn the dough out onto a lightly floured work surface and add the salt.
    ROSEMARY ONION FOCACCIA
    ROSEMARY ONION FOCACCIA
  3. Continue to knead until all the flour has been worked in (you may not need the final ½ cup of flour) and the dough develops and smooth and elastic consistency, about 10 minutes.

    ROSEMARY ONION FOCACCIA

    ROSEMARY ONION FOCACCIA

  4. Place the dough in a large, oiled bowl, cover the bowl with plastic wrap and let it rise until doubled in size, about 90 minutes.
    ROSEMARY ONION FOCACCIA
    ROSEMARY ONION FOCACCIA
    ROSEMARY ONION FOCACCIA
  5. Turn the risen dough out onto a lightly floured surface again and divide it in half.

    ROSEMARY ONION FOCACCIA

  6. Roll out each piece of dough into a rectangle 10 x 15-inches in size.

    ROSEMARY ONION FOCACCIA

  7. Line two baking trays of this size (or a little larger) with parchment paper, and sprinkle each with a little semolina.

    ROSEMARY ONION FOCACCIA

  8. Lift the rolled doughs onto each pan and cover the trays with a tea towel and let rise for 45 minutes.
    ROSEMARY ONION FOCACCIA
    ROSEMARY ONION FOCACCIA
    ROSEMARY ONION FOCACCIA
  9. Remove the tea towels and use your fingertips to gently “dimple” the dough, cover and let rise another 45 minutes.
    ROSEMARY ONION FOCACCIA
    ROSEMARY ONION FOCACCIA
  10. Preheat the oven to 400°F.
  11. Toss the red onion, rosemary, and olive oil to coat.

    ROSEMARY ONION FOCACCIA

  12. Remove the tea towels from the dough and sprinkle the onions evenly over the dough, trying to coat as much of the dough with the olive oil. Sprinkle with sea salt.

    ROSEMARY ONION FOCACCIA

  13. Bake the focaccia for about 25 minutes until a rich golden brown color. Carefully remove the focaccia from the trays to cool (to prevent the bottom of the bread from going soft) and cool to room temperature before slicing.
    ROSEMARY ONION FOCACCIA
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Recipe video


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