A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Serve it alongside some balsamic vinegar for a quick appetizer. The recipe is simple and easy, which makes it perfect for serving when you have guests.
Ingredients
FOR THE DOUGH
1 ½cup(350ml)Warm water110 F
4cups(500g)Bread flour
2 ¼tsp(9g)Active yeast(1 packet)
2tbspOlive oil
1tbspHoneyor sugar
1 tspSalt
½cup(60g)Bread flourfor kneading
FOR THE TOPPING
2sprigs Rosemary fresh
¼cupRed onionssliced
¼cupOlive oil
1Garlicsliced (optional)
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Instructions
Dough
Combine warm water, yeast, sugar, salt, and olive oil.
Let rest at room temperature for 3 to 5 minutes.
The yeast mixture will get foamy.
Tip – you can add active yeast directly to the flour but this method ensures that the yeast is activated.
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. Avoid the temptation to add more flour – The dough will be smooth, soft, and elastic but still quite sticky – and that’s ok.
Transfer to an oiled bowl, coat the dough with a little olive oil and cover with a clean kitchen cloth.
Leave to rise until doubled in volume - about an hour or more.
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