Rosemary and onion Focaccia Bread: Golden, Fluffy & Full of Flavor
Discover the magic of homemade rosemary and onion focaccia bread!
This golden, fluffy masterpiece bursts with savory flavors, making it the perfect addition to any meal.
With its crisp edges, airy texture, and aromatic topping, this easy-to-follow recipe will have your kitchen smelling divine and your taste buds craving more.
Red onion and rosemary focaccia bread
Craving the perfect homemade bread? This rosemary and red onion focaccia is your answer!
Straightforward and delightfully simple, this Italian classic boasts an airy crumb and an unbeatable flavor that’s sure to impress.
It’s a recipe so effortless you’ll want to jump into your kitchen right now.
What makes it even more tempting? You don’t need a bread machine, a stand mixer, or even to mix by hand—your trusty blender does all the work!
In just five minutes, your dough will be ready to rest.
Got a Thermomix? Even better—the process is quicker, and the results are exceptional.
Drizzled generously with olive oil, infused with aromatic rosemary and sweet red onions, this focaccia delivers an explosion of flavors with every bite.
The crisp crust and it’s heavenly aroma will have you dreaming of sunny Italian bakeries.
Ingredients needed for the focaccia ?
– For the bread :
- 1 packet of instant yeast
- 400 ml warm water
- 1 teaspoon sugar
- 2 ½ teaspoons salt
- 60 ml olive oil
- About 700 g flour (adjust as needed, depending on how well your flour absorbs liquid)
– For the topping :
- 2 tablespoons olive oil
- ¼ onion, thinly sliced
- A sprinkle of fresh or dried rosemary (I used dried rosemary)
Step-by-step : easy focaccia recipe
Prepare the Dough:
- In a blender bowl, add warm water, sugar, and yeast. Let sit for 5 minutes to activate.
- Add olive oil, salt, and about ¾ of the flour. Blend gently until the dough begins to form.
- Gradually add more flour as needed until the dough is soft and slightly sticky (but not too sticky).
Shape and Proof the Dough:
- Transfer the dough to a well-oiled baking tray and spread it evenly.
- Cover the tray with a clean cloth and place it in a warm, turned-off oven to rise.
- Let the dough double in size. (The rise time can vary; for some, it may take 1–1.5 hours, but mine rose in just 20 minutes!)
Prepare for Baking:
- Remove the tray and preheat the oven to 180°C (350°F).
- Using your fingertips, gently press dimples across the surface of the dough.
Add Toppings:
- In a small bowl, mix olive oil, rosemary, and sliced onion.
- Use a brush to coat the surface of the risen dough with the mixture, being careful not to deflate it.
- Decorate with more rosemary and onion, and sprinkle lightly with coarse salt (or fine salt if that’s what you have).
Bake:
- Bake the focaccia for 20–25 minutes, or until golden brown, depending on your oven.
- Let cool slightly before serving. Enjoy warm or at room temperature!
Tips for Success When Making Focaccia Bread
– Use High-Quality Ingredients: Choose a good-quality olive oil for maximum flavor. Fresh rosemary and onions also make a big difference.
– Activate the Yeast Properly: Make sure the water is warm, not hot (around 38–40°C/100–105°F). Hot water can kill the yeast, while cold water may slow its activation.
– Don’t Rush the Rising Time: Let the dough rise until it doubles in size, even if it takes longer than expected. A warm, draft-free spot helps the process.
– Adjust Flour Gradually: Start with about ¾ of the flour and add more as needed. The dough should be soft and slightly sticky, but not overly wet or dry.
– Create Perfect Dimples: Before adding toppings, use your fingers to press dimples into the dough. These dimples help hold the olive oil and toppings, ensuring every bite is flavorful.
– Avoid Overworking the Dough: Handle the dough gently after it has risen to preserve the air bubbles that create a light and airy texture.
– Preheat Your Oven Fully: Ensure your oven is at the right temperature (typically 180–200°C/350–400°F) before baking to achieve an even, golden crust.
– Customize the Toppings: While rosemary and onion are classic, you can add olives, cherry tomatoes, garlic, or flaky sea salt to make it your own.
– Watch the Baking Time: Check the bread a few minutes before the suggested baking time ends to avoid overcooking. The focaccia should be golden brown and sound hollow when tapped.
– Cool Slightly Before Serving: Let the focaccia rest for a few minutes after baking. This allows the crust to set while keeping the interior soft and moist.
Other recipes to try
Rosemary Focaccia Bread
- Total Time: 30 minutes
- Yield: 9 portions
Description
Discover the magic of homemade rosemary and onion focaccia bread! This golden, fluffy masterpiece bursts with savory flavors, making it the perfect addition to any meal.
Ingredients
For the bread :
- 1 packet of instant yeast
- 400 ml warm water
- 1 teaspoon sugar
- 2 ½ teaspoons salt
- 60 ml olive oil
- About 700 g flour adjust as needed, depending on how well your flour absorbs liquid
For the topping :
- 2 tablespoons olive oil
- ¼ onion thinly sliced
- A sprinkle of fresh or dried rosemary I used dried rosemary
Instructions
Prepare the Dough:
- In a blender bowl, add warm water, sugar, and yeast. Let sit for 5 minutes to activate.
- Add olive oil, salt, and about ¾ of the flour. Blend gently until the dough begins to form.
- Gradually add more flour as needed until the dough is soft and slightly sticky (but not too sticky).
Shape and Proof the Dough:
- Transfer the dough to a well-oiled baking tray and spread it evenly.
- Cover the tray with a clean cloth and place it in a warm, turned-off oven to rise.
- Let the dough double in size. (The rise time can vary; for some, it may take 1–1.5 hours, but mine rose in just 20 minutes!)
Prepare for Baking:
- Remove the tray and preheat the oven to 180°C (350°F).
- Using your fingertips, gently press dimples across the surface of the dough.
Add Toppings:
- In a small bowl, mix olive oil, rosemary, and sliced onion.
- Use a brush to coat the surface of the risen dough with the mixture, being careful not to deflate it.
- Decorate with more rosemary and onion, and sprinkle lightly with coarse salt (or fine salt if that’s what you have).
Bake:
- Bake the focaccia for 20–25 minutes, or until golden brown, depending on your oven.
- Let cool slightly before serving. Enjoy warm or at room temperature!
- Prep Time: 5 min
- Cook Time: 25 min
- Category: bread
- Cuisine: italian cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 340 kcal
