This onion and herb focaccia recipe is a delicious and flavorful bread that pairs well with soups, salads, or can be enjoyed on its own. The combination of caramelized onions and fragrant herbs gives this bread a savory and aromatic taste. Whether you're an experienced bread baker or a beginner, this recipe is easy to follow and guarantees excellent results. Give it a try and impress your friends and family with this homemade focaccia bread!
Ingredients
Dough Ingredients
- Flour — 375g
- Active dry yeast — 1 packet (7g)
- Warm water — 1 cup (240ml)
- Olive oil — 1/4 cup (60ml)
- Salt — 1 tsp (5g)
- Granulated sugar — 1 tsp (5g)
Topping Ingredients
- Onion, thinly sliced — 1 large
- Fresh rosemary, chopped — 1 tbsp
- Fresh thyme, chopped — 1 tbsp
- Sea salt — 1/2 tsp
- Black pepper, freshly ground — 1/4 tsp
- Olive oil — 2 tbsp
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Cooking Instructions!
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes, or until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until the dough comes together.
Transfer the dough onto a floured surface and knead for about 5 minutes, or until smooth and elastic. Shape the dough into a ball.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for approximately 1 hour, or until doubled in size.
While the dough is rising, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally. Set aside.
Preheat the oven to 425°F (220°C).
Punch down the dough and transfer it to a greased baking sheet. Press it down gently with your fingers to create dimples.
Drizzle the remaining olive oil over the dough. Sprinkle the caramelized onions, chopped rosemary, chopped thyme, sea salt, and black pepper on top.
Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Remove from the oven and let it cool for a few minutes before slicing and serving.
