I’ve had a rollercoaster of a week… way too many ups and downs for my liking… so what do I do when I’m blue? I bake!
This was my second attempt at Focaccia bread.. it’s probably one of the easier breads to make… shorter resting times, baking time… so I managed to get this done after school… and the whole process from start to finish took about 2 hours I would say… which is pretty quick for something as MAGNANIMOUS as bread!!!!
I’m really happy with this one as my first go, was really not too great… it was flat, too crunchy, not enough holes… it just wasn’t up to scratch… Of course, with everything you do, it always takes a few tries before you’re completely happy with the result right?
Focaccia is beautiful, because the dough isn’t quite as dry and tight as with other bread… it’s wetter and stickier… which means it’s slightly more forgiving in a sense… and the fact that you can top it with a world of toppings just makes it even more exciting to make!
This has taken on such a beautiful golden colour and you can see the textures of the onions and Rosemary… It’s super tempting to eat it straight out of the oven, but DON’T, please!
This recipe adapted from tastykitchen.com.
Focaccia with Caramelised Onions and Rosemary Recipe
- 1 package (1/4 Oz. Packet) Dry Yeast- that’s 7 grams
- 1 cup Warm Water
- 1 teaspoon Honey
- 2-½ cups All-purpose Flour
- ½ cups Plus 1 Tablespoon Olive Oil, Divided
- 2 teaspoons Maldon Salt, Divided
- 1 whole Large Onion, Thinly Sliced- preferably red onion
- 2 sprigs Rosemary, Needles Removed From Stem
- ⅓ cups (packed) Finely Grated Parmesan Cheese
- In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
- Preheat oven to 220 degrees C
- Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices,and cook until onion is golden brown, stirring occasionally, about 20 minutes.
- Top the dough with caramelized onions, rosemary, Parmesan cheese, and the remaining salt. Drizzle with the remaining 2 tablespoons olive oil.
- Bake until the focaccia is golden brown, about 15 minutes. Remove from the oven and allow to cool on a rack. Cut into pieces and serve.