Homemade Focaccia Recipe with Rosemary, Red Onion and Garlic

This homemade recipe of the classic Italian focaccia bread is an absolute treat with any meal or just on its own. Baked with fragrant rosemary, sweet red onions, and pungent garlic. Soft light bread on the inside with a golden delicious olive oil infused crust on the outside.

Homemade Easy Focaccia Recipe with Rosemary, Onions, and Garlic

This Italian classic is as popular as pizza these days. I doubt there is anyone that does not know pizza and focaccia today. The dough is very similar but still not the same. Often we make a focaccia pizza at home because the focaccia dough is more rich, infused with olive oil and herbs.

My mom would say, One of the most prominent features of a focaccia is the oil wells you have on top of the bread. You make these with your fingers so the oil can seep in and infuse the bread with all its deliciousness. The olive oil on the top forms a nice delicate crust but seeps into the soft bread on the inside making it more chewy and juicy.

Homemade Easy Focaccia Recipe with Rosemary, Onions, and Garlic

Love bread?

If you love bread, the focaccia is an absolute treat. You will enjoy it on its own. Often simple toppings like rosemary, red onion, and garlic are all it takes to add flavor. You can, of course, take it one step further and add some mozzarella and pepperoni too. Yup!  You must try a good focaccia pizza.

I absolutely love focaccia bread. We usually enjoy it with pasta. The tomato sauce left from the pasta on the plate taste even more delicious with a good bread doesn’t it?  The leftovers make amazing focaccia sandwiches. My kids’ favorite is tomato and cheese focaccia sandwich.

Can you see that texture? That’s is a good focaccia bread!! My mom would be so proud.

Homemade Easy Focaccia Recipe with Rosemary, Onion, and Garlic

Homemade Easy Focaccia Recipe with Rosemary, Onions, and Garlic

Recipe – Homemade Focaccia Bread with Rosemary, Red Onion, and Garlic

Useful Tips and Tools

• A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
• I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
• Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
• A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
• Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

Ingredients

For the dough

• Warm water (110 F) – 370 ml (1 1/2 cups)
• Active dry yeast – 20 grams (1 1/2 sachet or 3 1/4 tsp)
• Olive oil – 2 tbsp
• Sugar or honey – 1 tbsp
• Salt – 1 tbsp
• All-purpose flour – 500 grams
• Extra flour – for dusting

For the topping

• Rosemary – fresh or dried 1 tbsp
• Red onion slices – 1/4 cup
• Olive oil – 3 tbsp
• Garlic clove – 1 medium, sliced

Homemade Easy Focaccia Recipe with Rosemary, Onion, and Garlic

Method

Prepare the Dough

• Warm the water to 110 F (just slightly warm).
• Add yeast, sugar, salt, and olive oil.
• Let rest at room temperature for 5 minutes.
• The yeast mixture will get foamy.
• Place 4 cups of flour in a mixer bowl with a dough attachment.
• Pour in the yeast mixture.
• Combine the flour and yeast on medium-low speed scraping the sides of the bowl until all the dry flour is incorporated.
• Continue to knead on medium speed for 2 to 3 minutes adding only enough flour to make a  smooth, soft, elastic dough.
• The dough should be soft and slightly sticky but not too wet.
• Transfer to an oiled bowl, coat the dough with a little olive oil and cover with damp cloth or cling wrap.
• Until double in volume about an hour or more.

Homemade Easy Focaccia Bread with Rosemary, Onion, and Garlic

Form the Focaccia Bread

• Once the dough is double in size.
• Spread olive oil in a square or sheet pan. I’m using my 9 x 13 sheet pan.
• Spread the dough with your fingertips into the pan. Trying to ensure it spreads evenly.
• If the dough is not stretching let it rest for 10 minutes then spread again.
• Cover with damp cloth or cling wrap and rest for about 15 minutes.

Easy Focaccia Bread with Rosemary Onions and Garlic

Prepare for Baking

• Preheat the oven to 200 C / 400 F.
• Make holes on the top of the focaccia with your fingers.
• Spread some olive oil and sprinkle rosemary, garlic, and onions over the surface.
• Let rest another 10 minutes while the oven is preheating.
• Bake in a preheated oven for about 20 minutes. or until golden brown on the top.
• Let cool in the pan for 10 minutes.
• Then remove and cut into squares to serve warm with more olive oil on the side.

Homemade Easy Focaccia Recipe with Rosemary, Red Onions and Garlic

Homemade Easy Focaccia Recipe with Rosemary Onions and Garlic

This homemade recipe of the classic Italian focaccia bread is an absolute treat with any meal or just on its own. Baked with fragrant rosemary, sweet red onions, and pungent garlic. Soft light bread on the inside with a golden delicious olive oil infused crust on the outside.

5 from 7 votes

Print Pin Rate

Course: Breakfast, brunch, Dinner, Snack

Cuisine: Italian

Adjust Servings Here: 6 servings

Calories: 252kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 2 hrs

Ingredients

For the dough

• 370 ml Warm water 110 F
• 20 grams Active dry yeast 1 1/2 sachet
• 2 tbsp Olive oil
• 1 tbsp Sugar or honey
• 1 tbsp Salt
• 500 grams All-purpose flour
• Extra flour - for dusting

For the topping

• 1 tbsp Rosemary fresh or dried
• 1/4 cup Red onion slices
• 3 tbsp Olive oil
• 1 clove Garlic medium slices

Metric - US customary

Instructions

Prepare the Dough

• Warm the water to 110 F (just slightly warm).
• Add yeast, sugar, salt, and olive oil.
• Let rest at room temperature for 5 minutes.
• The yeast mixture will get foamy.
• Place 4 cups of flour in a mixer bowl with a dough attachment.
• Pour in the yeast mixture.
• Combine the flour and yeast on medium-low speed scraping the sides of the bowl until all the dry flour is incorporated.
• Continue to knead on medium speed for 2 to 3 minutes adding only enough flour to make a  smooth, soft, elastic dough.
• The dough should be soft and slightly sticky but not too wet.
• Transfer to an oiled bowl, coat the dough with a little olive oil and cover with damp cloth or cling wrap.
• Until double in volume about an hour or more.

Foam the Focaccia Bread

• Once the dough is double in size.
• Spread olive oil in a square or sheet pan. I'm using my 9 x 13 sheet pan.
• Spread the dough with your fingertips into the pan. Trying to ensure it spreads evenly.
• If the dough is not stretching let it rest for 10 minutes then spread again.
• Cover with damp cloth or cling wrap and rest for about 15 minutes.

Prepare for Baking

• Preheat the oven to 200 C / 400 F.
• Make holes on the top of the focaccia with your fingers.
• Spread some olive oil and sprinkle rosemary, garlic, and onions over the surface.
• Let rest another 10 minutes while the oven is preheating.
• Bake in a preheated oven for about 20 minutes. or until golden brown on the top.
• Let cool in the pan for 10 minutes.
• Then remove and cut into squares to serve warm with more olive oil on the side.

Nutrition Information

Serving: 100g | Calories: 252kcal | Carbohydrates: 40.4g | Protein: 5.9g | Fat: 7.3g | Saturated Fat: 1g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 689mg | Potassium: 0mg | Fiber: 1.9g | Sugar: 2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

 

Don’t forget to read my post –
10 Best Gifts for Bread Bakers.

Gift Guide for Bread Bakers, 10 best gifts for bread bakers,

Do you love baking homemade bread? I do enjoy it very much too!

Feel free to check out my – Slice of Bread – Homemade Bread Collection or see my Recipe Index for a collection of all recipes on this blog.