Rustic focaccia with onion and rosemary

Name: Rustic focaccia with onion and rosemary
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 25 min
Yield: 5
Cuisine: En
Ingredients: 4 cups pizza/focaccia flour (W 280–320); 1½ cups + 1 tbsp lukewarm water; 1½ tbsp extra-virgin olive oil (for the dough); 1½ tsp dry yeast; 1¾ tsp fine salt; 1 tsp sugar; 1 red onion; Dried rosemary to taste; 2 tbsp extra-virgin olive oil

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Appetizer

Easy

4 h 25 m

447 Kcal

This rustic focaccia with onion and rosemary is a simple, wonderfully fragrant bake, perfect for serving when you’re in the mood for something soft, savory, and wholesome. Its golden, slightly crisp surface encases a soft, well-risen dough, enriched with the sweetness of onion and the intense aroma of dried rosemary. As it bakes, the onion becomes tender and slightly caramelized, creating a pleasant contrast with the focaccia’s fragrance and the bold flavor of extra-virgin olive oil. If you enjoy this kind of leavened bake, you could also try focaccia with cherry tomatoes and olives, another rich and delicious variation to make at home. This homemade focaccia is delicious served while still warm, when it releases all its wonderful aromas. Serve it as an appetizer, alongside cured meats and cheeses, or cut it into squares for an aperitivo or buffet. Soft inside and pleasantly crisp on the surface, onion focaccia is delicious even on its own. The aroma of freshly baked bread, combined with the Mediterranean notes of rosemary and the sweetness of onion, makes this one of those simple yet irresistible recipes, perfect for any occasion.

Ingredients

4 cups pizza/focaccia flour (W 280–320)
1½ cups + 1 tbsp lukewarm water
1½ tbsp extra-virgin olive oil (for the dough)
1½ tsp dry yeast
1¾ tsp fine salt
1 tsp sugar
1 red onion
Dried rosemary to taste

For the baking sheet & work surface:

2 tbsp extra-virgin olive oil

Materials

Stand mixer
Dough hook
Baking pan
Parchment paper
Wire rack

Preparation

Preparation15 min

Waiting time3 h 45 m

Cook time25 min

Pour 380 g of lukewarm water into the bowl of the stand mixer. Add the yeast and sugar, and stir by hand with a spoon for about 30 seconds.
Attach the dough hook, add the flour and knead on the lowest speed for 4–5 minutes, until all the flour is incorporated. Turn off the machine before scraping down the sides with a spatula.
Cover the bowl, and let the dough rest for 20 minutes. Don't worry if it's very soft and sticky.
Add 10 g of salt and 20 g of oil. Knead on low speed, then medium-low speed, until the dough becomes smoother and more elastic. Do not add any more flour.
Make the reinforcement folds: remove the bowl from the mixer and, with greased or wet hands, gently lift one side of the dough and fold it toward the center without tearing it.
Repeat the folding process on all four sides, cover, and let rest for 15–20 minutes. Repeat this folding cycle a total of 3 times.
After the final round of folding, cover the dough and let it rise for about 2 hours, or until it is well-risen and nearly doubled in size.
Line the baking sheet with parchment paper and brush with some of the 30 g of oil. Gently spread the dough with greased hands and let it rise, covered, for 1 hour.
Preheat the conventional oven to 390 °F/200 °C. Spread the remaining oil over the focaccia and gently press with your fingertips to create the classic holes.
Sprinkle an even layer of dried rosemary over the surface and add the onion, thinly sliced with a mandoline.
Bake the focaccia at 390 °F/200 °C for about 25 minutes (conventional oven), until the top and bottom are golden brown. Continue baking if necessary, taking care not to burn the onion.
Remove the focaccia from the oven, take it out of the baking sheet, and transfer it to a cooling rack. Let it rest for a few minutes before cutting and serving.
The rustic focaccia with onion and rosemary is ready!

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FAQ ❓

How should you store onion and rosemary focaccia?

Let the focaccia cool completely, then store it in an airtight container or wrap it well and keep it at room temperature for 1–2 days. Before serving, warm it in the oven for a few minutes to make it crisp and fragrant again.

What are the secrets to soft, crisp focaccia?

To make focaccia that is soft inside and golden outside, follow the rising times, knead the dough well, and don’t add flour even if the dough is soft and sticky. Good extra-virgin olive oil and suitable flour are important, too.

What flour should you use for onion and rosemary focaccia?

For this focaccia, flour with a strength of W 280–320 and at least 12.1 g of protein per 100 g is recommended. Strong enough flour absorbs water better and allows an elastic, resilient gluten network to develop.

Can you make focaccia by hand without a stand mixer?

Yes, you can make focaccia by hand, but the very high-hydration dough requires a little care. We recommend adding the water a little at a time, as the flour absorbs it, and working the dough patiently.

Can you prepare the focaccia dough ahead of time?

Yes. The dough can be prepared in advance and left to mature in the refrigerator for up to 24 hours. Before transferring it to the pan, let it gradually come back to room temperature, then continue with the rising time specified in the recipe.

How can you make onion and rosemary focaccia more flavorful?

As well as onion and rosemary, you can add olives, cherry tomatoes, cheese, or a few flakes of coarse salt. It’s best not to add too many toppings so the flavor of the focaccia remains the star and it bakes evenly.

How can you tell when the focaccia is done?

The focaccia is ready when the surface is nicely golden and the bottom has also taken on an even color. The onion should be soft and slightly caramelized, but not burnt. If necessary, bake it for a few minutes longer.

Can you freeze homemade focaccia?

Yes. Let the focaccia cool completely, cut it into portions, and freeze it in suitable, well-sealed bags. When you’re ready to eat it, heat it directly in the oven until warm and fragrant.

Nutrition

for 1 serving / for 100 g

Calories: 447Kcal

Carbo: 71.4g
Total fat: 11g
Saturated fat: 1.6g
Proteins: 12.4g
Fibers: 4.5g
Sugar: 3.5g
ProPoints: 12
SmartPoints: 13

Nutritional information for 1 serving (199g)

Cookware

oven

Mixer

Attributes

Suitable for freezing

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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